One-pan chicken dirty rice

• porsi: Serves 4

Bahan-bahan

For the marinade:

1 tsp salt

I tsp garlic powder

11/2 tsp paprika

1/2 tsp black pepper

1/2 tsp cayenne pepper

1/2 tsp dried oregano

1/4 tsp dried chilli flakes

1 tbsp lemon juice

I tbsp olive oil

For the chicken and rice:

thighs with

4 chicken thighs, bone-in and skin-on

2 tbsp olive oil

150g spicy chorizo, thinly sliced

1 onion, chopped

I celery stalk, chopped

1 red pepper, deseeded and chopped

I jalapeno pepper, deseeded and chopped

1/2 tsp cayenne pepper

Pinch of dried chilli flakes

180g long-grain rice

550mI chicken stock

To serve:

Spring onions, chopped

Fresh parsley, chopped

Petunjuk

1 In a bowl, stir together all of the ingredients for the marinade. Add the chicken thighs and turn to coat. Set aside to marinate for one hour.

2 Preheat the oven to 180C/160C fan/gas mark 4.

3 Heat the olive oil in a casserole dish over a medium-high heat. Brown the chorizo on both sides, then transfer to a plate.

4 Add the chicken thighs, skin-side down. Brown for 2-3 minutes until the skin is golden-brown. Flip the thighs over and sear for another two minutes, then transfer to the plate with the chorizo.

5 Reduce the heat to medum-low and add the chopped onion, celery, pepper and jalapeno. Cook for 3-4 minutes until softened but not browned.

6 Add the cayenne, chilli flakes, rice and chicken stock. Stir everything together and simmer for one minute.

7 Place the chicken thighs and chorizo on top of the rice, nestling them in slightly. Pour over any juices left on the plate, Return to a simmer, then cover.

8 Bake for 35 minutes, then remove the lid and bake for another 10-15 minutes until all of the liquid has been absorbed into the rice. 9 Divide between plates and top with spring onions and parsley to serve.