Who doesn’t like a tray bake? Especially one packed with flavour like this. It's a classic that will have the whole family going back for seconds.
Serves: 4-6
INGREDIENTS
2 tablespoons olive oil
6 small chicken thighs, skin on, bone in
4 chicken drumsticks
1 onion, diced
3 cloves garlic, crushed
2 teaspoons smoked paprika
1 tablespoon finely chopped rosemary
sea salt and freshly ground pepper
200 grams gluten-free chorizo, sliced into 1cm pieces
1 cup calasparra or arborio (risotto) rice
3½ cups chicken stock
400-gram tin whole cherry tomatoes
2 tablespoons finely chopped fresh parsley, to serve
METHOD
Preheat the oven to 180°C fan bake.
Heat the oil in a large sauté pan and brown the chicken on all sides. Remove the chicken from the pan and set aside. Don’t wash the pan. Add the onion, garlic, paprika and rosemary to the pan with a good pinch of salt and cook for 5 minutes.
Stir in the chorizo, rice, stock and the tomatoes with their juice. Season and bring to the boil.
Tip the mixture into a large roasting dish or other heatproof dish and nestle in the chicken. Cover with foil and cook for 20 minutes. Uncover and bake for a further 10-15 minutes until the chicken is fully cooked. Top with the parsley before serving.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!