Spanish Chicken & Rice

Method

1. Preheat oven to 350° F.
2. To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to a boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water. Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 2 minutes!
3. Heat oil in a flame-proof Dutch oven over a high heat. Add chicken thigh pieces and cook, turning frequently for 3 minutes or until browned. Add chorizo and cook, stirring for 1 minute longer.
4. Add onion and red pepper to Dutch oven and cook, stirring until tender. Add garlic and rice and cook, stirring for 1 minute longer.
5. Add chicken stock, smoked paprika, turmeric and pepper to Dutch oven and stir to combine. Bring to the boil, then bake, with lid on for 10 minutes. Remove from oven and stir in peas. Replace lid and cook for 8 minutes longer, until chicken is cooked through. Let stand, with lid on for 5 minutes. Sprinkle with parsley and serve with lemon wedges.