8 chicken thigh cutlets (1.3 kg), skin on
1 tbsp mild paprika
Salt and pepper, to taste
1 tbsp olive oil
1 large onion, halved, thinly sliced
2 chorizo (250 g), thinly sliced diagonally
1 large red capsicum, deseeded, thinly sliced
2 cloves garlic, crushed
400 g can chopped tomatoes
1 cup medium grain rice
1 cup chicken stock
Finely chopped fresh parsley, to garnish
- Combine chicken and paprika in a large bowl. Season with salt and pepper.
- Heat oil in a large flameproof roasting pan (26cm x 34cm) over a high heat. Add chicken, skin-side down, in two batches. Cook for about 2 minutes on each side, or until browned. Remove from pan.
Add onion, chorizo, capsicum and garlic to same hot pan. Cook, stirring occasionally, until soft. Stir in tomatoes, rice and stock. Bring to boil. Remove from heat. Arrange chicken over rice. Cover dish tightly with foil.
- Cook in a hot oven (200C) for 20 minutes. Remove foil. Cook for a further 15 minutes, or until chicken is cooked through and rice is tender. Garnish with parsley.