Serves 4
For the marinade:
1 tsp salt
1 tsp garlic powder
1½ tsp paprika
½ tsp black pepper
½ tsp cayenne pepper
½ tsp dried oregano
¼ tsp dried chilli flakes
1 tbsp lemon juice
1 tbsp olive oil
For the chicken and rice:
2 tbsp olive oil
150 spicy chorizo, sliced into ½cm slices
4 chicken thighs, bone-in and skin-on
1 onion, chopped
1 celery stalk, chopped
1 red pepper, deseeded and chopped
1 jalapeño pepper, deseeded and chopped
½ tsp cayenne pepper
1pinch dried chilli flakes
Salt and black pepper
180g long-grain rice
550ml chicken stock
To serve:
Spring onions, chopped
Fresh parsley, chopped
For the marinade:
1 tsp salt
1 tsp garlic powder
1½ tsp paprika
½ tsp black pepper
½ tsp cayenne pepper
½ tsp dried oregano
¼ tsp dried chilli flakes
1 tbsp lemon juice
1 tbsp olive oil
For the chicken and rice:
2 tbsp olive oil
150 spicy chorizo, sliced into ½cm slices
4 chicken thighs, bone-in and skin-on
1 onion, chopped
1 celery stalk, chopped
1 red pepper, deseeded and chopped
1 jalapeño pepper, deseeded and chopped
½ tsp cayenne pepper
1pinch dried chilli flakes
Salt and black pepper
180g long-grain rice
550ml chicken stock
To serve:
Spring onions, chopped
Fresh parsley, chopped
- In a bowl, stir together all of the ingredients for the marinade. Add the chicken thighs and turn to coat. Set aside to marinate for one hour.
- Preheat the oven to 180˚C/160˚C fan/gas mark 4.
- Heat the olive oil in a casserole dish over a medium-high heat. Brown the chorizo sausage on both sides, then transfer to a plate.
- Add chicken thighs, skin side down. Brown for 2-3 minutes until the skin is golden-brown. Flip the thighs over and sear for another two minutes, then transfer to the plate with the chorizo.
- Reduce the heat to medium-low and add the chopped onion, celery, pepper and jalapeñ Cook for 3-4 minutes until softened.
- Add the cayenne, chilli flakes, rice and chicken stock. Stir everything together and simmer for one minute.
- Place the chicken thighs and chorizo on top of the rice, nestling them in slightly. Pour over any juices left on the plate. Return to a simmer, then cover.
- Bake for 35 minutes, then remove the lid and bake for another 10-15 minutes until all of the liquid has been absorbed into the rice.
- Divide between plates and top with spring onions and parsley to serve.
Per Serving: 778kcals, 22.8g fat (3.9g saturated), 89.2g carbs, 7.5g sugars, 53.1g protein, 3.8g fibre, 1.02g sodium