insta-follow-top     pin-follow-top     yt-follow-top     fb-follow-top
 

Baked Paella-Style Rice with Eggs

Baked chicken and chorizo paella with eggs
magnify
Credit: Whisk Media Group
Recipe by: Australian Eggs
www.australianeggs.org.au
Average: 4.6 (9 votes)
71 Collected
Difficulty
Easy
Category
Cuisine
Prep:  15 minutes
Cook:  35 minutes
Serves:  4
This easy one-pan family dinner is packed with chicken, chorizo and perfectly baked eggs - a wholesome meal with big Spanish flavours.

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
FacebookPintrestTwitterGoogle ClassroomShare via Email
Baked Paella-Style Rice with Eggs
Ingredients:
Method:
  1. Preheat oven 220°C/200°C (fan-forced). Heat half the oil in a large deep ovenproof frying pan over high heat. Cook chicken and chorizo, turning, for 3-4 minutes or until browned. Remove from pan
  2. Heat remaining oil in same pan over medium-high heat. Add onion and capsicum. Cook, stirring, for 3-4 minutes or until onion is softened. Add rice, garlic, paprika and oregano and cook, stirring, for 1 minute or until fragrant.
  3. Add tomato passata and stock. Bring to the boil. Remove from heat. Stir chicken and chorizo into rice. Cover with lid. Transfer to oven. Bake for 15 minutes
  4. Remove dish from oven. Crack eggs over rice mixture. Cover with lid. Return to oven for 8-10 minutes or until rice is tender and egg whites are set
  5. Meanwhile, place peas in a heatproof bowl. Cover with boiling water. Stand for 2 minutes or until tender. Drain. Scatter peas and parsley over rice. Serve with lemon wedges and crusty bread

Reviews for Baked Paella-Style Rice with Eggs

4.555555
Average: 4.6 (9 votes)