Chicken, Chorizo and Rice Bake

A flavoursome and appetising one-pot casserole by Neven Maguire of MacNean House and Restaurant

by Anthology
Serves 4-6

Ingredients:

• 1 x 290g jar of sun-dried tomatoes
• 4–6 boneless, corn-fed chicken fillets
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 tbsp freshly chopped thyme 
• 100g raw chorizo, peeled and sliced
• 500g basmati rice
• 150ml white wine
• 600ml chicken or vegetable stock 
• sea salt and freshly ground black pepper
• 1 red pepper, diced
• 1 tbsp freshly chopped parsley 
• 100g frozen peas

Method:

1. Preheat the oven to 180°C (350°F/Gas Mark 4).
2. Drain and reserve the oil from the sun-dried tomatoes and finely chop the tomatoes, then set aside.
3. Add 2 tbsp of the reserved oil to a heavy-based casserole with a lid. 
4. Season the chicken, then add to the casserole and cook for 2–3 minutes until lightly browned. Transfer to a plate and
set aside.
5. Add the onion and garlic to the casserole and sauté for 2–3 minutes. Then add the chorizo, sun-dried tomatoes, red pepper and thyme. Cook for another 2 minutes.
6. Add the rice and stir until well coated. Then pour the wine into the casserole, stirring to remove any browned bits from the bottom.
7. Add the stock, then season with salt and pepper.
8. Arrange the chicken on top, pushing the fillets down into the rice. 
9. 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.
10. Scatter over the parsley, stir in the peas then leave to stand for 5 minutes. Remove the lid and gently fluff up the rice with a fork. Serve straight to the table.

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Chef Neven Maguire standing in a harbour wearing chef's whites and with hands on hips
Chef, Neven Maguire of MacNean House and Restaurant
  • ‘Chicken, chorizo and rive bake’ is published in Anthology Volume 21. Read more features from this volume or buy it now.
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