Spicy chorizo adds a summery kick to this chicken and rice bake.
Ingredients
Serves 4-6
- 1 x 290g jar of sun-dried tomatoes
- 4–6 boneless, corn-fed chicken fillets
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 100g raw chorizo, peeled and sliced
- 500g basmati rice
- 150ml white wine
- 600ml chicken or vegetable stock (from a cube is fine)
- sea salt and freshly ground black pepper
- 1 red pepper, diced
- 100g frozen peas
Method
1. Preheat the oven to 180°C (350°F/Gas Mark 4).
2. Drain and reserve the oil from the sun-dried tomatoes and finely chop, then set aside.
3. Add two tbsp of the reserved oil to a heavy-based casserole with a lid.
4. Season the chicken, then add to the casserole, and cook for two to three minutes, until lightly browned. Transfer to a plate and set aside.
5. Add the onion and garlic and sauté for two to three minutes, then add the chorizo, sun-dried tomatoes and herbs and cook for another two minutes.
6. Add the rice and stir until well coated, then pour the wine into the casserole, stirring to remove any browned bits from the bottom.
7. Add the stock, then season with salt and pepper.
8. Arrange the chicken on top, pushing the fillets down into the rice.
9. Cover the casserole with a lid, transfer to the oven and cook for 20–25 minutes, until all the liquid has been absorbed and the chicken and rice are cooked through and tender.
10. Scatter over the parsley, stir in the peas then leave to stand for five minutes. Remove the lid and gently fluff up the rice with a fork. Serve straight to the table.
