Crisp Paprika Chicken on Chorizo Rice

Pan-fried chicken seasoned with paprika, served over aromatic chorizo and onion rice with a sticky orange and thyme glaze.

Chicken High Protein Gluten Free Chorizo Rice

Estimated Nutrition

Calories

985.4

kcal / serving

985.4 kcal total

Carbs

84.1g

per serving

84.1 g total

Fat

52.8g

per serving

52.8 g total

Protein

45.2g

per serving

45.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Orange

juice and zest only

GrainsCereals

100

Basmati Rice

Liquids

200

Chicken Stock

Meat

0.5

piece

Chorizo Sausage

small sausage, finely chopped

piece

Chicken Thigh

bone removed, flattened out

NutsSeeds

clove

Garlic

finely chopped

to taste

Salt

to taste

Black Pepper

freshly ground

to dust

Smoked Paprika

sprig

Thyme

fresh, chopped

to garnish

Basil

fresh

OilsFats

Olive Oil

2 tablespoons

Vegetables

0.25

piece

Onion

chopped

Method

Preheat the oven to 180°C.

Simmer the rice in chicken stock until cooked and drain excess liquid.

Fry the onion and garlic in 15ml of oil until soft, then add chorizo for 4 minutes.

Mix the cooked rice into the chorizo pan to coat with juices.

Season chicken with salt, pepper, and paprika, then sear in an ovenproof pan until golden.

Roast the chicken in the oven for 10 minutes until cooked through.

Simmer orange juice, zest, and thyme in the pan until sticky, then coat the sliced chicken.

Serve the chicken over the rice and garnish with fresh basil.