The easiest mid-week meal you can ever make. This recipe uses up all the veg you have lying around in your fridge and is perfect for the whole family.
Cook and prep time: 45 mins
Serves: 4 people
Ingredients:
- 2x tbsp olive oil
- 75g Chorizo, chopped
- 1 kg chicken thighs
- 185g Rice
- 500ml Chicken Stock
- 400g chopped tomatoes
- 1 leek, chopped
- 1 courgette, chopped
- 1 broccoli head, chopped
- 1 red pepper, chopped,
- 1 yellow pepper, chopped
- 100g Sugar Snap Peas
Method:
- Preheat the oven to 200 degrees. In a large oven dish heat the two tbsp olive oil in the oven for five minutes.
- Meanwhile chop the chorizo. Pop into the heated oil and give it a shake around to flavour the oil. Place the chicken thighs skin side down into the oil. Put back in the oven for 20 minutes.
- Flip the chicken so the skin is now top side up. Pour the rice around the chicken so it soaks up the flavour from the oil. Pour in the chicken stock and the chopped tomatoes. Rinse the tomato tin with a little water and pour in too. Give it a little mix. Then add in the veg, apart from the sugar snaps. Pop back in the oven for 20 minutes
- Mix the rice and veg and then add the sugar snaps. Put back in the oven for 3-5 mins.
- You’re ready to serve! Put it in the middle of the table and let everyone delve in. SO EASY!
Oh My Nosh 