Ingredients
300 g boneless chicken thighs
200 g chorizo, sliced
1 cup jasmine rice
250 ml chicken stock
400 g tinned tomatoes
2 tbsp smoked paprika and Aleppo pepper
3 garlic cloves, minced
1 large onion, sliced
1 capsicum, sliced
1 lemon, cut into wedges
Handful of fresh parsley, chopped
Method
1. Heat a pan over medium heat. Add the chorizo, chicken, onion and garlic. Cook for 3–5 minutes.
2. Add the capsicum, smoked paprika and Aleppo pepper. Stir to combine.
3. Add the stock, tomatoes and rice. Mix well, then cover and bake at 180°C for 20–25 minutes, removing the lid for the final 10 minutes.
4. Garnish with parsley and lemon wedges.
