There are various incarnations of one-pan chicken and rice dishes, originating from all over the world, and this version, which includes some lovely Spanish flavours, is one of my favourites,” says Hugh Fearnley-Whittingstall.
“It’s delicious and satisfying, with tangy sweet peppers and tomatoes, and spicy chorizo, to balance the soothing rice, chicken and brothy juices.”
Serves: 6
Ingredients:
1 large or 2 medium onions, sliced
3 red, orange or yellow peppers, deseeded and sliced
2 fat garlic cloves, sliced
100g chorizo, diced
1-2 tbsp olive or rapeseed oil
1 bay leaf
250g brown rice (such as basmati), well rinsed
1 small chicken, jointed, or 6 bone-in chicken thighs
200ml white wine
About 500ml well-flavoured chicken stock
200g cherry tomatoes, halved if large
Sea salt and black pepper
Method:
1. Preheat the oven to 190C/170C fan/gas 5.
2. Put the onion(s), peppers, garlic and chorizo into a large roasting dish with just a trickle of oil (the chorizo will release its own fat so you don’t need much). Add the bay leaf and some salt and pepper and toss together well. Place in the oven for 25 minutes.
Made with store cupboard ingredients, this simple dessert will satisfy any sweet tooth
