Baked Spanish rice with chicken and chorizo

Baked Spanish rice with chicken and chorizo

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Baked Spanish rice with chicken and chorizo

A fiery Spanish one-pot meal. This bold rice dish, made with chicken, chorizo, and lots of fiery smoked paprika, is guaranteed to wow family and friends.

Indulge in a symphony of flavors with this tantalizing Baked Spanish Rice dish, where tender chicken and savory chorizo blend seamlessly with vibrant spices and aromatic rice. Each bite is a journey through the sun-soaked streets of Spain, offering a perfect harmony of textures and tastes. Whether you’re hosting a festive gathering or simply craving a hearty meal, this culinary masterpiece promises to delight your taste buds and transport you to the heart of Spanish cuisine.”

Ingredients:

  1. Four tablespoons of olive oil
  2. 12 whole drumsticks and thighs of chicken
  3. 200 frying chorizo pieces, chopped into two red peppers
  4. One onion, coarsely chopped
  5. four smashed garlic cloves
  6. Two tablespoons spicy paprika
  7. 1 teaspoon of chilli flakes
  8. 1.3-liter supply of chickens
  9. 375 grammes of paella rice
  10. Two tablespoons of chopped flat-leaf parsley
  11. 1 lemon, halved

Directions:

  1. Preheat oven to 180°C, 160°F for fans, and gas 4. In a big, wide shallow skillet, heat 4 tablespoons of oil. Season the chicken and brown it all over in batches. After the chicken has been taken out of the pan, add the peppers and chorizo and cook over medium heat until the peppers start to soften.
  2. Add the onion and garlic, then slowly heat until the onion becomes tender. Add the chicken stock after cooking for a minute while whisking in the paprika and chilli. Return the chicken pieces to the stock, bring it to a boil, and cook for 15 minutes over low heat while covered.
  3. Cover the chicken with rice and season; if your pan isn’t large enough, you may move the whole thing into a roasting tin. After that, place it in the oven and cook for 20 to 25 minutes, or until the top is brown and the stock has been absorbed. After five minutes, cover the dish with foil and let it set.
  4. Before serving, sprinkle the parsley on top and pour some lemon juice over it.

 

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