Make midweek cooking easy when this chicken and chorizo bake.
The ingredient of Spanish chorizo chicken taking into consideration corn rice
- 4 roma tomatoes, quartered
- 2 red capsicum, thickly sliced
- 1 red onion, halved, cut into wedges
- 4 garlic cloves, skin on, bruised
- 1 chorizo sausage, sliced transversely
- 1/4 cup Massel salt shortened chicken style liquid heap
- 4 large chicken thigh cutlets (skin on)
- 2 tsp smoked paprika
- 1 1/2 cups white long-grain rice
- 310g can corn kernels, drained
- 2 tbsp chopped open flat-leaf parsley leaves, lead pro further to foster
- 1 tbsp red wine vinegar
The instruction how to make Spanish chorizo chicken taking into consideration corn rice
- Preheat oven to 180C/160C fan-forced. Place tomato, capsicum, onion, garlic and chorizo in a large roasting pan. accumulate stock.
- Heat a large frying pan more than medium-high heat. Add chicken, skin-side down. Cook for 3 minutes or until starting to brown. approach and cook for a supplementary new 3 minutes. Remove from heat. Sprinkle chicken behind paprika, turning to coat. Place on vegetables in roasting pan. Season with salt and pepper. Roast for 50 minutes or until chicken is golden and cooked through.
- Meanwhile, place rice and 2 cups of water in a medium heavy-based saucepan higher than high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until liquid is absorbed and rice is cooked. Fluff in the same way as a fork. mix up in corn. Set aside, partially covered, for 5 minutes. disconcert whisk in parsley.
- Drizzle chicken merger subsequent to vinegar. Sprinkle like additional supplementary parsley. foster similar to rice.
Nutritions of Spanish chorizo chicken taking into consideration corn ricecalories: 763.844 calories
fatContent: 31.6 grams fat
saturatedFatContent: 10.8 grams saturated fat
carbohydrateContent: 72.8 grams carbohydrates
proteinContent: 44.2 grams protein
cholesterolContent: 45 milligrams cholesterol
sodiumContent: 520 milligrams sodium