One Pan Spanish Chicken and Rice Bake
Prep:  20 minutes
Cook:  45 minutes
Serves:  4
Average: 4.5 (56 votes)
Difficulty:
Cuisine:
Saved:
Spanish
326
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
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Play Video: One Pan Spanish Chicken Rice Bake
One Pan Spanish Chicken and Rice Bake
Ingredients:
Banging Bangers & Mash Pie
Banging Bangers & Mash Pie
Try Rosella Organic Tomato Sauce in this easy family pie that's freezer friendly too.

Click here to get the recipe
Method:
  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.
Rosella Organic Tomato Sauce
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Spanish Style Chicken and Rice
4
Narelle
1 year 12 months ago
Absolutely lovely. My husband loved it.