Baked Spanish rice with chorizo and chicken

Name: Baked Spanish rice with chorizo and chicken
Yield: 4-6
Ingredients: 2 Tbsp olive oil; 6 small chicken thighs, skin on, bone in; 4 chicken drumsticks; 1 onion, diced; 3 cloves garlic, crushed; 2 tsp smoked paprika; 1 Tbsp rosemary, finely chopped; Pinch sea salt, freshly ground pepper; 200g chorizo, in 1cm slices; 1 cup calasparra or arborio rice; 3 1/2 cups chicken stock; 400g tin whole cherry tomatoes; 2 Tbsp parsley, finely chopped

for 4-6 people

Baked Spanish rice with chicken and chorizo, from Dish. Photo / Josh Griggs

By Claire Aldous

Who doesn't like a tray bake? Especially one packed with flavour like this. It's a classic that will have the whole family going back for seconds.

2 Tbsp	olive oil
6	small chicken thighs, skin on, bone in
4	chicken drumsticks
1	onion, diced
3	cloves garlic, crushed
2 tsp	smoked paprika
1 Tbsp	rosemary, finely chopped
Pinch	sea salt, freshly ground pepper
200g	chorizo, in 1cm slices
1 cup	calasparra or arborio rice
3 1/2 cups	chicken stock
400g	tin whole cherry tomatoes
2 Tbsp	parsley, finely chopped

Preheat the oven to 180°C fan bake.
Heat the oil in a large sauté pan and brown the chicken on all sides. Remove the chicken from the pan and set aside. Don't wash the pan. Add the onion, garlic, paprika and rosemary to the pan with a good pinch of salt and cook for 5 minutes.
Stir in the chorizo, rice, stock and the tomatoes with their juice. Season and bring to the boil.
Tip the mixture into a large roasting dish or other heatproof dish and nestle in the chicken. Cover with foil and cook for 20 minutes. Uncover and bake for a further 10-15 minutes until the chicken is fully cooked. Top with the parsley before serving.