Easy Spanish Chicken Traybake
A simple and flavorful Easy Spanish Chicken Traybake featuring chicken thighs, chorizo, and rice, perfect for a family dinner.
Equipment
- large baking tray
- Large saucepan
- frying pan
Ingredients
Main Ingredients
- 1000 g chicken thighs pack of
- 1200 g chopped tomatoes 3 cans
- 2 small onions, diced
- 110 g chorizo sausage, sliced ½ sausage
- 4 cloves garlic, minced
- 250 g white rice
- 50 g green olives, roughly sliced
- 60 g fresh parsley
Cupboard Essentials
- 2 tablespoon olive oil
- 2 teaspoon paprika
- salt
- pepper
Instructions
Cooking Instructions
- Preheat oven to 190°F (374°C).
- Cut off the excess skin from the chicken thighs, add to a large baking tray with the peppers, chicken thighs, and chorizo.
- Coat with 1 tablespoon olive oil, paprika, salt, and pepper. Bake in the oven for 30 minutes.
- In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced onions, season with salt, and sauté for 5 minutes until softened.
- Add minced garlic and cook for an additional 2 minutes before adding the chopped tomatoes. Stir and cook for 15-20 minutes, until reduced.
- When the oven timer goes off, add the tomato mixture evenly into the tray. Scatter green olives over top and return to the oven for another 30 minutes.
- Cook the rice during this time.
Notes
Use a meat thermometer to ensure chicken thighs reach 165°F (74°C) internally to avoid dryness. Generously apply oil for crispy skin.
Nutrition
Serving: 1servingCalories: 660kcalCarbohydrates: 45gProtein: 62gFat: 26g
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