Chicken Chorizo and Rice
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
Skip to ingredients
- 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"
Method
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.
