Chicken & Chorizo Baked Rice

Preheat the oven to 200℃.

Cut Chicken Thigh Fillets into chunky pieces, lightly season with Salt & Pepper.

Heat Olive Oil in an oven-safe shallow saucepan or a skillet over medium heat and cook Chicken until slightly brown, and transfer to a plate.

Cook Onion, Garlic and diced Chorizo until onion is soft. Add Paprika and stir, and add Tomatoes and Chicken Stock. Stir in Rice evenly and return Chicken, then bring back to the boil. Season with Salt & Pepper if required.

Cover with the lid or cover tightly with foil. Place in the oven, and cook for 20 minutes. Remove the lid and cook for 5-10 minutes.

Sprinkle with Peas and chopped Parsley and serve.