- Prep Time:15 mins
- Cook Time:45 mins
Chicken & Chorizo Rice Bake
+1 Kidney Beans
Talk about flavoursome! This rice bake is warm, hearty and satisfying, and the addition of red kidney beans makes this dish go even further. The combination of the capsicum, chorizo and tomato enhances the flavour of the chicken for a forkful of true deliciousness. Serve with a sprinkle of parsley and you’re ready to go.
Original recipe by New Idea Magazine | 1.7.15
+1 1 CAN (420g) EDGELL RED KIDNEY BEANS
- 8 chicken thigh cutlets, skin on (1.3kg)
- 1 tablespoon mild paprika
- Salt & pepper, to taste
- 1 tablespoon olive oil
- 1 large onion, halved, thinly sliced
- 2 chorizo (250g), thinly sliced diagonally
- 1 large red capsicum, deseeded, thinly sliced
- 2 cloves garlic, crushed
- 400g can chopped tomatoes
- 1 cup medium grain rice
- 1 cup chicken stock
- Finely chopped fresh parsley, to garnish
Combine chicken and paprika in a large bowl. Season with salt and pepper.
Heat oil in a large flameproof roasting pan (26cm x 34cm) over a high heat. Add chicken, skin-side down, in two batches. Cook for about 2 minutes on each side, or until browned. Remove.
Add onion, chorizo, capsicum and garlic to same hot pan. Cook, stirring occasionally until soft. Stir in tomatoes, rice and stock.
STIR IN DRAINED EDGELL RED KIDNEY BEANS.
Bring to boil. Remove from heat. Arrange chicken over rice. Cover dish tightly with foil.
Cook in a hot oven (200°C) for 20 minutes. Remove foil. Cook for a further 15 minutes, or until chicken is cooked through and rice is tender. Garnish with parsley.
If chicken thighs are large, only buy as many as the number of people you are serving.
Don’t worry if you make too much, this one is great the next day.