Baked Spanish Rice With Chicken And Chorizo

• olive oil
• 12 chicken thighs and drumsticks
• 2 sliced red peppers
• 200 g chorizo
• 1 large roughly chopped onion
• 4 cloves crushed garlic
• 2 tbspn hot smoked paprika
• 1 tspn chili flakes
• 1.3 litres chicken stock
• 375g paella or spanish rice
• 2 tbspn chopped flat leaf parsley
• 1 halved lemon

1. Oven 180 or with fan 160, gas 4
2. Oil in pan, season chicken and brown in batches
3. Remove chicken and add chorizo and peppers, cook peppers till soft
4. Add Onion and Garlic and cook till onion is soft
5. Stir in paprika and chili and cook 1 minute
6. Add chicken stock, then add chicken pieces, bring sock to simmer, cover and cook 15 min
7. Pour rice all around the chicken, season and mix
8. Cook in oven for 20-25 minutes until stock is absorbed and top is golden
9. Cover the dish with foil for 5 minutes
10. Scatter with parsley and squeeze lemon juice before serving.

olive oil, chicken, red peppers, chorizo, onion, garlic, paprika, tspn chili flakes, chicken, paella, flat leaf parsley, lemon

Taken from www.epicurious.com/recipes/member/views/baked-spanish-rice-with-chicken-and-chorizo-52655091 (may not work)