Baked Chicken and Rice

    Baked Chicken and Rice

    509saves
    45min


    31 people made this

    About this recipe: Chicken rice in the oven - fast and inexpensive with a great end result!

    Ingredients
    Serves: 2 

    • 1 tablespoon olive oil
    • 1 onion, sliced
    • 30g (1 oz) sliced chorizo, chopped
    • 4 chicken drumsticks
    • 100ml (3 1/2 fl oz) white wine
    • salt to taste
    • 1 red chilli, crushed
    • 400ml (14 fl oz) water
    • 200g (7 oz) rice
    • 1 tablespoon butter

    Method
    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Preheat oven to 200 C / Gas mark 6.
    2. In a large ovenproof frying pan, heat the olive oil over medium high heat. Sauté the onion and chorizo until the onion is tender and translucent. Add the chicken, wine, salt and red chilli. Cover and simmer over medium heat for 10 minutes.
    3. Add water to the pan and bring to the boil. Add the butter, then the rice and return to the boil. Quickly transfer to the preheated oven and bake for 10 to 15 minutes, or until rice is tender.

    Tip:

    If you don't have a large enough ovenproof frying pan, use a casserole, or very carefully transfer contents to a baking dish right before placing in the oven.

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    Reviews (17)

    by
    4

    Very easy and tasty, I have just cooked this for the 2nd time, I cooked as recipe suggested, then removed some from the oven for my 3 year old then added a half teaspoon of dried crushed chillies and returned to the oven for a further 5 mins for the adults, - 28 Jul 2011

    2

    I read the other reviews before I made this for the first time so I added half a yellow pepper and half a red pepper and I cubed two chicken breasts. My husband and son both enjoyed this dish. - 04 Oct 2012

    1

    I altered the recipe slightly as I was concerned it sounded a bit bland- added 2 cloves of garlic and a shake of tarragon. Made sure the chicken was nicely browned to give the stock colour. Added broad beans (a popular Portuguese vegetable) towards the end and it looked far more interesting and tasted great. - 15 Feb 2013

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