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.
Serves: 4-6
INGREDIENTS
2 tablespoons olive oil
6 small chicken thighs, skin on, bone in
4 chicken drumsticks
1 onion, diced
3 cloves garlic, crushed
2 teaspoons smoked paprika
1 tablespoon finely chopped rosemary
sea salt and freshly ground pepper
200 grams gluten-free chorizo, sliced into 1cm pieces
1 cup calasparra or arborio (risotto) rice
3½ cups chicken stock
400-gram tin whole cherry tomatoes
2 tablespoons finely chopped fresh parsley, to serve
METHOD
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.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.