Juicy, golden-skinned chicken and spicy chorizo, served on a bed of tender basmati rice. Yes, this is some hearty comfort food! There’s a little bit of upfront work in the browning of the chicken and giving the vegetables and chorizo a quick fry - but once you’ve got that rice and stock mixed in, you can stick it in the oven and relax until dinner time. So much flavour is absorbed by that rice. And those little nuggets of chorizo? They’re worth fighting over. It also makes great leftovers. If you have any left, then you can simply reheat in the microwave the next day for lunch to look forward to. I usually use 6 chicken thighs - two each for me and Chris, and one each for the kids. If you’re serving 4 adults, you should just be able to fit 8 chicken thighs in the pan (keep the rest of the quantities the same).
Ingredient swaps
Swap out the bone-in chicken thighs for boneless chicken thighs or drumsticks (or a mix of both).Add in extra veggies - green beans, peas and leeks all make a great addition.Add a little spice with some sliced fresh chillies (add-in with the peppers) or dried chilli flakes (add with the garlic).
Take out of the oven and sprinkle with parsley before serving.
Watch how to make it
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