Prep:  15 minutes
Cook:  35 minutes
Serves:  4
Average: 4.6 (33 votes)
Recipe by: Australian Eggs
This easy one-pan family dinner is packed with chicken, chorizo and perfectly baked eggs - a wholesome meal with big Spanish flavours.
Credit: Whisk Media Group

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Baked Paella-Style Rice with Eggs
  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
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Very nice
2 years 11 months ago
First time trying this type of recipe and we loved it