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One Pan Spanish Chicken and Rice Bake

Spanish chicken and rice bake recipe
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Credit: Whisk Media Group
Recipe by: Rosella
rosella.com.au
Average: 4.7 (7 votes)
61 Collected
Difficulty
Easy
Category
Cuisine
Prep:  20 minutes
Cook:  45 minutes
Serves:  4
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.

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One Pan Spanish Chicken and Rice Bake
Ingredients:
  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.

Reviews for One Pan Spanish Chicken and Rice Bake

4.714285
Average: 4.7 (7 votes)