• 8 Chicken Thighs
  • 1 Chorizo Sausage
  • 1 large Red Onion
  • 1 Large Courgette
  • 1 Red, 1 Green Pepper
  • 3 Cloves of Garlic
  • 500grams / 18oz of Basmati rice
  • 400mls / 3/4 Pint of Chicken stock, i.e. 1 cube
  • 1 tspn Turmeric
  • 1 tspn Chilli flakes
  • Salt and Black Pepper
  • Olive Oil
  • Mange-tout & Baby sweet corn. "Optional"


  • STEP 1
    Olive oil and season the Chicken thighs. then seal the pieces in a hot pan, then transfer to a oven proof dish and cook in the oven for approx 30min at 180c or until just cooked. Remove and cover with foil.
  • STEP 2
    Coarsely chop all the vegetables, Chorizo sausage and Garlic. Except the Mange-tout and add them to a lidded casserole dish and coat them with olive oil, season with salt & pepper. But not the courgettes as these do not need as much cooking. Place in a 180c oven for appox 30min.
  • STEP 3
    Then add the rice and courgettes to the vegetables with the chicken stock turmeric and chilli flakes. Mix in so the rice is covered then return to the oven for a further 30min or until the rice as absorbed all of the stock.
  • STEP 4
    For the last 15min of cooking return the chicken thighs on the top of the dish. When cooked transfer to a warm shallow serving dish and place the chicken pieces on the top.

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