Baked chicken, prawn and chorizo rice

Name: Baked chicken, prawn and chorizo rice
Prep time: 30 min
Cook time: 1 h
Yield: Serves 4
Ingredients: 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

Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 4

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!

By Silvana Franco

Shopping list

Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 4

Ingredients

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

How-to-videos

Method

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.