This organic one pan meal is packed with flavour from chicken thighs, chorizo and paprika. It's an ideal weeknight dinner recipe because it's so easy to cook and clean.
Ingredients
8 organic chicken thigh cutlets, skin on (approx. 1.6kg)
2 tbsp mild paprika
Salt and pepper to taste
1 tbsp olive oil
1 large red onion, halved, thinly sliced
2 cloves garlic, crushed
1 chorizo sausage, sliced
1 large red capsicum, cut into 3cm pieces
½ cup (125ml) Rosella Organic Tomato Sauce
2 tbsp red wine vinegar
1 cup (200g) medium grain rice
1 ¾ cups (435ml) organic chicken stock
¼ cup chopped flat-leaf parsley
Lemon wedges, to serve
Method
Preheat oven to 200°C/180°C (fan-forced). Combine chicken in a large bowl with paprika. Season with salt and pepper, toss to coat evenly
Heat oil in a large heavy-based ovenproof pan (15 cup capacity) over medium-high heat. Brown chicken in batches and transfer to a plate. Set aside. Drain off excess fat
Add onion, garlic, chorizo and capsicum. Cook, stirring regularly for 3 minutes, or until onion is tender
Stir in tomato sauce, vinegar, rice, and stock. Arrange chicken over rice. Bring to the boil. Cover tightly with a lid. Transfer to oven. Bake 15-20 minutes
Remove lid and bake for further 10 minutes, or until chicken is cooked through and rice is tender. Sprinkle with parsley. Serve with lemon wedges
Tips & Hints
Substitute chicken thigh cutlets with thigh fillets and reduce cook time by 10 minutes.
For a smoky flavoured chicken, replace mild paprika with smoked paprika.
