Neven’s Portuguese Food Trails – Chicken, Chorizo & Rice Bake
Serves 4-6.
Ingredients
- 1 x 290g jar of sun-dried tomatoes
- 4–6 boneless, corn-fed chicken fillets, skin-on
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 100g raw chorizo, peeled and sliced
- 500g long grain rice
- 150ml white port wine
- 1 x 400g tin chopped tomatoes
- 600ml chicken or vegetable stock (from a cube is fine)
- sea salt and freshly ground black pepper
- Red peppers/Green Beans/Peas
Method
- Preheat the oven to 180°C (350°F/Gas Mark 4)
- Drain and reserve the oil from the sun-dried tomatoes and finely chop, then set aside.
- Add 2 tbsp of the reserved oil to a heavy-based casserole with a lid.
- Season the chicken, then add to the casserole, skin side down, and cook for 2–3 minutes, until lightly browned. Transfer to a plate and set aside.
- Add the onion and garlic and saut. for 2–3 minutes, then add the chorizo, sun-dried tomatoes and herbs and cook for another 2 minutes.
- Add the rice and stir until well coated, then pour the port into the casserole, stirring to remove any browned bits from the bottom.
- Add the tomatoes and stock, then season with salt and pepper.
- Arrange the chicken on top, pushing the fillets down into the rice.
- Cover the casserole with a lid, transfer to the oven and cook for 20–25 minutes, until all the liquid has been absorbed and the chicken and rice are cooked through and tender.
- Scatter over the parsley, then leave to stand for 5 minutes. Remove the lid and gently fluff up the rice with a fork. Serve straight to the table.
