Perfect for entertaining, this dish can be prepared in advance so there’s little fuss on the day.
Ingredients
- 1/2 teaspoon saffron threads
- 2 tablespoons boiling water
- 8 cups Massel salt reduced chicken style liquid stock
- 2 teaspoons olive oil
- 2 (110g) chorizo, sliced
- 1.2kg chicken drumettes
- 2 tablespoons smoked paprika
- 2 brown onions, chopped
- 3 garlic cloves, crushed
- 4 cups arborio rice
- 2 cups frozen peas
- 200g chargrilled capsicum, sliced
- 2 medium tomatoes, diced
- 1/2 cup fresh flat-leaf parsley, roughly chopped
- 2 lemons, cut into 12 wedges
Method
- Step 1Preheat oven to 210°C/190°C fan-forced. Place saffron threads in a small heatproof bowl. Add boiling water. Set aside for 2 minutes for flavours to develop.
- Step 2Place stock in a large saucepan over high heat. Cover. Bring to the boil. Remove from heat. Cover and set aside.
- Step 3Meanwhile, heat oil in a large frying pan over medium heat. Cook chorizo, turning, for 2 to 3 minutes or until crisp. Using a slotted spoon, transfer mixture to a 7.5 litre roasting pan.
- Step 4Toss chicken in 1 tablespoon paprika. Cook, in batches, for 4 minutes or until browned all over. Transfer to a plate. Cover. Add onion and garlic to frying pan. Cook, stirring, for 3 minutes or until softened. Add rice, remaining paprika and saffron mixture. Cook, stirring, for 1 minute to coat rice. Transfer to roasting pan.
- Step 5Pour stock into roasting pan. Stir to combine. Arrange chicken on top, slightly submerged in rice. Cover pan tightly with foil. Bake for 50 minutes to 1 hour or until rice is tender and liquid has absorbed.
- Step 6Remove pan from oven. Stir in peas. Top with capsicum. Cover with foil. Bake for 5 minutes or until peas are tender and capsicum is heated through. Top with tomato and parsley. Serve with lemon wedges.
Nutrition
2039 kj
Energy
13g
Fat Total
3.9g
Saturated Fat
3.5g
Fibre
27.5g
Protein
78mg
Cholesterol
679mg
Sodium
60.8g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Annalisa Perry
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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