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Baked Spanish Rice with Chicken and Chorizo
Ingredients
  • 2 tablespoons olive oil
  • 6 small chicken thighs, skin on, bone in
  • 4 chicken drumsticks
  • 1 onion, diced
  • 3 cloves garlic, crushed
  • 2 teaspoons smoked paprika
  • 1 tablespoon finely chopped rosemary
  • sea salt and freshly ground pepper
  • 200 grams gluten-free chorizo, sliced into 1cm pieces
  • 1 cup calasparra or arborio (risotto) rice
  • 3½ cups chicken stock
  • 400-gram tin whole cherry tomatoes
  • 2 tablespoons finely chopped fresh parsley, to serve
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