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Spanish baked chicken with chorizo rice

  • 1 hour 15 minutes
  • 4 portions
recipe image Spanish baked chicken with chorizo rice


  • 1 brown onion finely chopped
  • 1 red capsicum finely diced
  • 1 chorizo sliced
  • 25 g Flora margarine spread
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves crushed
  • 1 tablespoon smoked paprika
  • 8 small pieces/ 1 kg chicken thigh cutlets (skin on)
  • 1 1/3 cups white 
medium-grain rice
  • 400 g canned crushed tomatoes
  • 1 1/4 cups chicken stock
  • 1/2 cup lemon juice plus extra wedges to serve
  • 1 cup frozen peas
  • 1/2 cup fresh flat-leaf parsley leaves chopped to serve

Nutrition Facts

Energy (kcal)983 kcal
Energy (kJ)4117 kJ
Protein (g)43.5 g
Carbohydrate incl. fibre (g)88.9 g
Carbohydrate excl. fibre (g)82.4 g
Sugar (g)9.6 g
Fibre (g)6.5 g
Fat (g)50.6 g
Saturated fat (g)12.4 g
Unsaturated fat (g)33.8 g
Monounsaturated fat (g)24.0 g
Polyunsaturated fat (g)9.7 g
Trans fat (g)0.5 g
Cholesterol (mg)185 mg
Sodium (mg)848 mg
Salt (g)2.12 g
Vitamin A (IU)5882 IU
Vitamin C (mg)104.1 mg
Calcium (mg)131 mg
Iron (mg)6.80 mg
Potassium (mg)1254 mg


  1. Preheat oven to 200C/180C fan-forced. Spread onion, capsicum and chorizo evenly over the base of a 4cm-deep, 23cm x 36cm baking tray. Dot with Flora and drizzle with oil. Bake for 20 minutes. Stir in garlic and 1/2 the paprika. Place chicken, skin-side up, on onion mixture. Sprinkle skin with remaining paprika. Bake for 10 minutes.
  2. Push chicken to one side. Add rice, tomatoes, stock and lemon juice. Season. Stir to combine. Place chicken on top of rice mixture. Bake for 20 minutes.
  3. Push chicken to one side. Stir rice mixture. Place chicken back on rice. Bake for a further 15 to 20 minutes or until chicken is golden and cooked through, adding peas in the last 5 minutes of cooking time. Sprinkle with parsley. Serve with lemon wedges.