CHICKEN BAKED RICE RECIPE RECIPES

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CHICKEN CHORIZO RECIPE | JAMIE OLIVER RECIPES



Chicken chorizo recipe | Jamie Oliver recipes image

Quick to prepare, this is a brilliant recipe to whack in the oven while you get on with other things.

Total Time 2 hours

Yield 4

Number Of Ingredients 12

1 onion
2 cloves of garlic
1 red or yellow pepper
3 sprigs of fresh flat-leaf parsley
50 g quality chorizo
olive oil
1 tablespoon sweet smoked paprika
250 g wholemeal basmati rice
8 free-range chicken thighs skin off, bone out
500 ml passata
300 ml organic chicken stock
2 lemons

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Peel and finely chop the onion, peel and finely grate the garlic and deseed and roughly chop the pepper. Pick the parsley leaves and put aside, then finely chop the stalks. Roughly chop the chorizo.
    3. Heat 1 tablespoon of oil in an ovenproof casserole pan on a medium heat. Once hot, add the onion, garlic, pepper, parsley stalks, chorizo and paprika. Cook for around 5 minutes, or until starting to soften, stirring regularly.
    4. Add the rice, then stir everything around until the rice is coated in all the lovely flavoured oil. Pour in the passata and stock, then add the zest and juice of 1 lemon.
    5. Submerge the chicken in the sauce, bring to the boil, then reduce to a simmer. Scrunch up a wet piece of greaseproof paper, then open it out and place on top of the bubbling dish. Put a tight fitting lid on top, then place in the oven to cook for 45 minutes to 1 hour, or until the rice is tender and the chicken is cooked through. Loosen with a splash of boiling water, if needed.
    6. Finely chop the parsley leaves, then sprinkle over the top. Cut the remaining lemon into wedges for squeezing over. Delicious served with a crisp green salad.

Nutrition Facts : Calories 590 calories, FatContent 19 g fat, SaturatedFatContent 5 g saturated fat, ProteinContent 40 g protein, CarbohydrateContent 68 g carbohydrate, SugarContent 14.2 g sugar, SodiumContent 1.1 g salt, FiberContent 4.4 g fibre

BAKED CHICKEN, PRAWN AND CHORIZO RICE RECIPE - BBC FOOD



Baked chicken, prawn and chorizo rice recipe - BBC Food image

This dish is inspired by the Spanish classic paella and is cooked from raw in the oven. The rice can be a little soft, cooking it this way but it's absolutely delicious and so easy!

Provided by Silvana Franco

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 4

Number Of Ingredients 12

250g/9oz cherry tomatoes
1 red onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp olive oil
300g/10½oz risotto rice
4 chicken thigh fillets, halved
200g/7oz chorizo, thickly sliced
2 tsp chopped fresh rosemary
1 litre/1¾ pints hot chicken stock
pinch saffron strands
8 large, raw prawns
salt and freshly ground black pepper

Steps:

  • Preheat the oven to 220C/200C Fan/Gas 7. Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil. Roast for 20 minutes until the tomatoes are softened.
  • Stir in the rice, chicken, chorizo, rosemary, stock and saffron. Season with salt and pepper, mixing well together. Return to the oven for 20 minutes.
  • Stir in the prawns and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through.

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See details


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Jun 07, 2021 · Baked Chicken and Mushrooms I made up this dish years ago, and it still remains the family's favorite healthy baked chicken recipes. It's a fast weeknight meal, but the …
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See details