Serves 4
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To serve:

  1. In a bowl, combine the Cajun spice, lemon juice and just enough olive oil to form a loose paste. Add the chicken thighs and turn to coat, then set aside.
  2. Preheat the oven 180˚C/160˚C fan/gas mark 4.
  3. Heat one tablespoon of olive oil in an ovenproof frying pan or casserole dish over a medium-high heat. Cook the chorizo for 2-3 minutes until it releases its oil. Transfer to a plate and set aside.
  4. Place the chicken thighs into the same pan, skin side-down. Sear for 2-3 minutes, then flip over and cook for a further 2-3 minutes.
  5. Transfer the chicken to the plate with the chorizo. Use a ball of kitchen paper to wipe out any blackened bits from the pan.
  6. Turn the heat to medium-low and add a splash of oil. Cook the onion, jalapeño and celery for 3-4 minutes until softened.
  7. Add the cayenne pepper and chilli flakes, if using. Season and stir to combine.
  8. Add the rice and chicken stock and stir together. Allow to simmer for one minute.
  9. Nestle the chicken thighs and chorizo on top of the rice (pour in the juices that are left on the plate as well). Return to a simmer, then cover and bake in the oven for 35 minutes.
  10. Remove the lid and bake for another 20-25 minutes until all of the liquid is absorbed.
  11. Garnish with sliced spring onions and chopped parsley to serve.

Nutrition Facts

Per serving: 609kcals, 32.7g fat (11.1g saturated fat), 50g carbohydrates, 1.9g sugars, 27.8g protein, 1.6g fibre, 0.909g sodium