Juicy chicken, smoky chorizo and sweet roasted tomatoes all baked in one pot of fluffy rice. Big flavour, low effort and perfect for feeding a hungry crowd.
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Serves
4
Chorizo
Boneless Skinless Chicken Thigh
Brown Onion
Red Pepper
Garlic
Wholegrain Basmati Rice
Chicken Stock
Cherry Tomatoes
Greek Yoghurt
Lemon
Fresh Parsley
Olive Oil
Salt
Black Pepper
Serves
4
Chorizo
Boneless Skinless Chicken Thigh
Brown Onion
Red Pepper
Garlic
Wholegrain Basmati Rice
Chicken Stock
Cherry Tomatoes
Greek Yoghurt
Lemon
Fresh Parsley
Olive Oil
Salt
Black Pepper
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Step 1.
1 Adult Serving = 2 Kids Servings
Heat the oven to 180°C.
Step 2.
Cut the chorizo into chunks and the chicken into bite-sized pieces. Finely slice the onions, peppers and garlic.
Step 3.
Set a large ovenproof frying pan or casserole dish over a medium heat with a drizzle of olive oil. Fry the chorizo for 2-3 mins until it starts to release its oil, then add the chicken and cook for another 5-6 mins until browned.
Step 4.
Stir in the onions, peppers and garlic. Cook for 8-10 mins until soft and golden. Season well with salt and pepper.
Step 5.
Rinse the rice under cold water until it runs clear. Stir the rice into the pan, then pour in the chicken stock and scatter over the cherry tomatoes. Bring everything to the boil, then cover tightly with a lid or foil and transfer to the oven. Bake for 25-30 mins until the rice is tender and the stock has been absorbed.
Step 6.
Meanwhile, zest and juice lemon half the lemons. Mix the yoghurt with the lemon zest, juice, smoked paprika and a pinch of salt.
Step 7.
Fluff up the rice with a fork and serve up!
Kids Plate: Dish out with a dollop of the paprika yoghurt on the side.
Parents Plate: Dish out with a dollop of the paprika yoghurt and a handful of chopped parsley on top and a lemon wedge.
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