Spanish Chicken One Pot

Juicy chicken, spicy chorizo and tender vegetables with seasoned rice — all cooked in one pan with the oven doing most of the work.

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Recipe Info
Servings: 6
Prep: 15m
Cook: 55m
Total: 1h10m
Ingredients
  • **Seasoning and chicken:**
  • 1/4 tsp salt
  • 1/4 tsp garlic salt
  • 1/4 tsp black pepper
  • 1/4 tsp white pepper
  • 1 tsp paprika
  • 6 chicken thighs - bone-in, skin on
  • 1 tbsp vegetable oil
  • **Rice:**
  • 1 onion - finely chopped
  • 2 celery sticks - finely chopped
  • 1 red bell pepper - sliced into strips
  • 100g chorizo - sliced into half-moons
  • 1 tsp oregano
  • 2 garlic cloves - minced
  • 2 tbsp tomato purée
  • 250g basmati rice
  • 60ml white wine
  • 900ml hot chicken stock
  • 10 cherry tomatoes - halved
  • 1 lemon - sliced into half moons
  • **To serve:**
  • 1 tbsp chopped fresh parsley
Instructions
  1. Preheat the oven to 170°C (fan).
  2. Mix the salt, garlic salt, black pepper, white pepper and paprika together. Rub onto the skin of the chicken thighs.
  3. Heat the oil in a large cast iron pan over medium-high heat. Place the chicken thighs skin-side down and cook for 4-5 mins until golden brown. Turn and cook for a further couple of mins.
  4. Remove the chicken and place on a plate.
  5. Add the onion, celery and red pepper to the pan. Cook for 3-4 mins until the vegetables soften.
  6. Add the chorizo and cook for a further 2 mins.
  7. Add the oregano, garlic and tomato purée. Stir, then add the rice and stir to coat in oil.
  8. Pour in the wine and stock and give everything a stir. Place the chicken skin-side-up on top of the rice.
  9. Arrange the cherry tomatoes around the chicken and tuck the lemon slices on and around it.
  10. Cover with a lid (or tight foil) and place in the oven for 35-40 mins, checking the rice in the final 10 mins to make sure it is tender.
  11. Remove from the oven and sprinkle with parsley before serving.
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