Baked Spanish rice with chicken and chorizo

Name: Baked Spanish rice with chicken and chorizo
Total time: 1 h
Yield: Serves 4-6
Cuisine: Spanish
Ingredients: 4 tbsp olive oil; 12 whole chicken thighs and drumsticks; 2 red peppers sliced; 200 cooking chorizo cut into small chunks; 1 onion roughly chopped; 4 garlic crushed; 2 tbsp hot smoked paprika; 1tsp chilli flakes; 1.3L chicken stock; 375g paella rice; 2tbsp flat-leaf parsley chopped to make 2 tbsp; 1 lemon halved

Janine Ratcliffe

Published: December 19, 2014 at 2:32 PM

Save recipe

Serves 4-6

Easy

Total time: 1 hr

A star rating of 4 out of 5.4 ratingsRate

loading...

Get 5 months for £5 when you subscribe today

A spicy Spanish one pot. Made with chicken and chorizo and plenty of hot smoked paprika, this is a gutsy rice dish that is sure to impress friends and family

Skip to ingredients

Alternatives

Complete the dish

Try this recipe for baked Spanish rice, then check out our chicken and chorizo jambalaya, paprika chicken, classic paella and vegan paella.

Ingredients

Nutrition

4 tbsp olive oil
12 whole chicken thighs and drumsticks
2 red peppers

sliced
200 cooking chorizo

cut into small chunks
1 onion

roughly chopped
4 garlic

crushed
2 tbsp hot smoked paprika
1tsp chilli flakes
1.3L chicken stock
375g paella rice
2tbsp flat-leaf parsley

chopped to make 2 tbsp
1 lemon

halved

Nutrition: per serving

kcal717
fat34.8g
carbs55.6g
fibre5g
protein45.3g
salt1.3g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. Heat 4 tbsp oil in a very large wide shallow pan, season the chicken and brown it all over in batches. Remove the chicken then add the peppers and chorizo to the same pan and cook over a medium heat until the peppers begin to soften.
step 2

Add the onion and garlic and cook gently until the onion is soft. Stir in the paprika and chilli and cook for 1 minute, stirring, then add the chicken stock. Put the chicken pieces back, bring the stock to a simmer and cook, covered, over a gentle heat for 15 minutes.
step 3

Pour the rice all round the chicken and season – if you don’t have a big enough pan, you can transfer everything to a roasting tin. Then put it in the oven and cook for 20-25 minutes or until the stock has been absorbed and the top is golden. Cover the dish with foil and leave to sit for 5 minutes.
step 4

Scatter with the parsley and squeeze lemon juice over the top before serving.

Discover our best Spanish recipes here...

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.4 ratings

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue