INGREDIENTS:
- 1 tbsp olive oil
- large pinch of salt and pepper
- 6 chicken thighs
- 1 medium brown onion, peeled and chopped
- 100g/3.5oz chorizo, chopped (usually gluten free, but check if required)
- ¼ tsp paprika
- 1 fat clove of garlic, peeled and minced
- 220g (1¼ cups) basmati rice
- 45g (1/4 cup) red rice or wild rice (if you can't find red or wild rice on it's own, you may be more likely to find basmati and wild rice mix - just use that to replace both of the rices instead)
- 2 tbsp white wine
- 850ml (3.5 cups) hot chicken or vegetable stock (use vegetable bouillon for gluten free)
- 1 yellow bell pepper, sliced into lengths
- 6 baby tomatoes, roughly chopped
To serve:
- Chopped parsley
- Lemon wedges
INSTRUCTIONS:
- Preheat the oven to 170c/325f
- Heat the oil in a shallow, wide oven-proof dish or pan (the pan should be big enough to hold the chicken in one layer with room to spare). Sprinkle the salt and pepper on the skin of the chicken thighs, and place in the hot pan, skin-side down. Cook for 4-6 minutes until the skin is golden brown. Turn oven and cook for another couple of minutes.
- Push the chicken to one side of the pan (or place on a plate if you need more room) and add in the onions. Cook for two minutes, until the onions are just starting to soften.
- Add in the chorizo and cook for a further two minutes. Add in the paprika and garlic. Stir, then add in the basmati and red rice. Stir again to coat the rice in any oil that was in the pan.
- Add in the white wine and let it cook through for a minute, then add in the stock. Give the rice a stir, then nestle the chicken evenly amongst the rice. Place a lid on the pan (or a double layer of foil) and place in the oven to cook for 30 minutes.
- After 30 minutes, check the rice for 'doneness'. It will probably need a little longer. Add a splash of hot water if it's started to look dry, then nestle the yellow pepper and tomatoes into the rice. Cover and cook for a further 10 minutes until the rice is done (if you prefer your tomatoes a little firmer, just stick them in for the last 5 minutes)
- Take out of the oven and sprinkle with parsley before serving with lots of lemon wedges.
Source: Kitchen Sanctuary
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