Prep:  20 minutes
Cook:  45 minutes
Serves:  4
Average: 4.5 (57 votes)
Recipe by: Rosella
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.
Credit: Whisk Media Group

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Play Video: One Pan Spanish Chicken Rice Bake
One Pan Spanish Chicken and Rice Bake
  1. 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
  2. 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
  3. Add onion, garlic, chorizo and capsicum. Cook, stirring regularly for 3 minutes, or until onion is tender
  4. 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
  5. 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.
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences
Delicious and Easy
2 weeks 5 days ago
Very easy to make, few ingredients and very tasty. Added a sachet of Enchilada sauce mix as well as the tomato sauce, used smoked paprika and would perhaps add a little more liquid towards the end to give it a little more of a saucier texture. Will definitely make again.
Spanish Style Chicken and Rice
2 years 2 months ago
Absolutely lovely. My husband loved it.