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One Pot Chicken Thigh & Chorizo Rice

One Pot Chicken Thigh & Chorizo Rice

5
(1)
  • 4 Serves
  • 15 minutes
  • 1 hours

This is a proper throw-it-in-the-oven dinner built around crispy chicken thighs, smoky chorizo and a rich tomato rice base. Everything cooks together in one pan, the rice goes sticky around the edges, the chicken stays juicy, and there is absolutely no need to overthink it.

Recipe supplied by Ardmona.

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Ingredients

6 chicken thighs, skin on and bone in
Olive oil
1 chorizo sausage, sliced
1/2 red onion, sliced
2 garlic cloves, chopped
1 pinch saffron threads
2 cups risotto rice or short grain rice
400g can Ardmona Crushed tomatoes
1 1/2 cans water
1 cup cherry tomatoes
1 cup frozen peas
1 handful flat leaf parsley, chopped
1 lemon cut into wedges 
Mayonnaise, to serve
Salt, for seasoning
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

  1. Heat the oven to 200°C fan forced.

  2. Heat a wide ovenproof pan over medium heat with a little olive oil and brown the chicken thighs skin side down until very golden and crisp, then turn briefly and remove from the pan.

  3. Add the chorizo and red onion to the same pan and cook until the chorizo releases its oil and the onion softens.

  4. Stir in the garlic and saffron and cook briefly until fragrant.

  5. Add the rice and stir well so it is coated in the chorizo oil and aromatics.

  6. Pour in the Ardmona crushed tomatoes and the water, stirring well and scraping up any caramelised bits from the base of the pan.

  7. Add the cherry tomatoes and bring the mixture to a gentle simmer, then remove from the heat.

  8. Nestle the chicken thighs back into the rice, skin side up.

  9. Transfer the pan to the oven uncovered and bake until the rice is cooked through with sticky edges and the chicken is cooked through.

  10. Remove from the oven, scatter the peas over the top and return to the oven briefly until the peas are just hot.

  11. Finish with parsley and lemon wedges and serve with a dollop of mayonnaise on the side.

Top Tips

  • Let the dish rest for a few minutes before serving so the rice settles and firms up slightly.
  • Add olives or roasted capsicum for extra flavour if you like.
  • Any leftovers reheat beautifully the next day in the oven or microwave.

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