BAKED SPICY CHICKEN RICE

SERVES 4-6 PREP 20 MINS COOK 50 MINS

• 1 tbsp olive oil

• 1 onion, chopped

• 1 red capsicum, seeded, chopped

• 1 chorizo, halved, sliced

• 350g chicken thigh fillets, sliced

• 2 tomatoes, chopped

• 2 garlic cloves, crushed

• 2 tsp paprika

• 1 tsp turmeric

• pinch dried chilli flakes

• 2 cups arborio rice

• 2½ cups chicken stock

• 1 lemon, cut in wedges, plus extra to serve

• ¼ cup black olives

• coriander leaves, green salad, sour cream, to serve

1 Preheat oven to 200°C.

2 In a large saucepan, heat oil on high. Saute onion, capsicum and chorizo 2-3 mins until tender. Add chicken and cook 3-4 mins, stirring. Mix in tomato, garlic and spices. Cook 1 min.

3 Stir rice and stock through. Bring to the boil. Transfer to an 8-cup ovenproof dish. Cover with foil and bake 20 mins. Remove from oven and stand, covered, 10 mins.

4 Serve topped with lemon wedges and olives. Sprinkle with coriander to serve. Accompany with salad and sour cream.