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One-pan Spanish chicken and rice

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Update your dinner routine with this One-pan Spanish chicken and rice. No-fuss to make and full crispy chorizo, it's a family winner.

  • Serves4
  • Cook time55 minutes
  • Prep time10 minutes, (+ 5 mins resting time)
One-pan Spanish chicken and rice

Ingredients

  • 1 tbs extra virgin olive oil
  • 1.25kg pkt Coles RSPCA Approved Chicken Drumsticks
  • 1 chorizo, sliced in 5mm pieces
  • 1 red onion, cut into wedges
  • 1 green capsicum, cut into strips
  • 1¼ cups (250g) medium-grain rice
  • 2 tsp smoked paprika
  • 2 tbs tomato paste
  • 1¾ cups (430ml) salt-reduced chicken stock
  • ¼ cup coriander leaves
  • Lemon wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C.

  2. Step 2

    Heat oil in a large flameproof roasting pan over medium-high heat. Cook the chicken, turning, for 8 mins or until browned all over. Transfer to a plate.

  3. Step 3

    Add chorizo, onion and capsicum to the pan and cook, stirring, for 5 mins or until browned. Add rice and paprika and stir to coat. Add tomato paste and stock and bring to a simmer. Cover the pan tightly with foil. Transfer to the oven and bake for 40 mins or until chicken is cooked through and rice is tender. Set aside, covered, for 5 mins to cool. Remove foil and top with coriander. Serve with lemon wedges.

    One-pan Spanish chicken and rice

    One-pan Spanish chicken and rice
    • Serves4
    • Cook time55 minutes
    • Prep time10 minutes, (+ 5 mins resting time)
    Ingredients
    • 1 tbs extra virgin olive oil
    • 1.25kg pkt Coles RSPCA Approved Chicken Drumsticks
    • 1 chorizo, sliced in 5mm pieces
    • 1 red onion, cut into wedges
    • 1 green capsicum, cut into strips
    • 1¼ cups (250g) medium-grain rice
    • 2 tsp smoked paprika
    • 2 tbs tomato paste
    • 1¾ cups (430ml) salt-reduced chicken stock
    • ¼ cup coriander leaves
    • Lemon wedges, to serve
      Description

      Update your dinner routine with this One-pan Spanish chicken and rice. No-fuss to make and full crispy chorizo, it's a family winner.

      Method

      1. Step 1

        Preheat oven to 180°C.

      2. Step 2

        Heat oil in a large flameproof roasting pan over medium-high heat. Cook the chicken, turning, for 8 mins or until browned all over. Transfer to a plate.

      3. Step 3

        Add chorizo, onion and capsicum to the pan and cook, stirring, for 5 mins or until browned. Add rice and paprika and stir to coat. Add tomato paste and stock and bring to a simmer. Cover the pan tightly with foil. Transfer to the oven and bake for 40 mins or until chicken is cooked through and rice is tender. Set aside, covered, for 5 mins to cool. Remove foil and top with coriander. Serve with lemon wedges.