The best chicken traybake

Name: The best chicken traybake
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 240 g chorizo ring; 1 onion, diced; 1 red pepper, deseeed and sliced; 1 tbsp olive oil; 400 g can cherry tomatoes; 100 ml dry white wine; 300 ml chicken stock; 300 g paella rice; 200 g can green olives stuffed with garlic purée, drained; 1 tsp hot smoked paprika; 6 Essential British Chicken Thigh Fillets; 75 g frozen peas; 1 lemon, cut into wedges; 25 g pack parsley, chopped

Martha Collison's paella-inspired traybake is really easy to assemble, with Spanish flavour in every bite. Great for hosting friends.

5 out of 5 stars(10) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook1 hr 5 mins
Total time1 hr 20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

½ x 240g chorizo ring
1 onion, diced
1 red pepper, deseeed and sliced
1 tbsp olive oil
400g can cherry tomatoes
100ml dry white wine
300ml chicken stock
300g paella rice
200g can green olives stuffed with garlic purée, drained
1 tsp hot smoked paprika
6 Essential British Chicken Thigh Fillets
75g frozen peas
1 lemon, cut into wedges
¼ x 25g pack parsley, chopped

Preheat the oven to 200ºC, gas mark 6. Cut the chorizo into slices and place into a large metal or enamel roasting tin, about 33x23cm. Add the onion and red pepper, then drizzle over the olive oil. Toss to combine, then bake for 15 minutes, stirring halfway through. Tip the tomatoes into a large measuring jug, followed by the wine and stock (swill out the tomatoes can with a little stock to get all the juices).
Remove the roasting tin from the oven and tip in the paella rice, olives and paprika. Stir well, then pour in the tomato and stock mixture and mix again. Cover with foil and bake for 15 minutes.
Meanwhile, heat a large frying pan over a high heat, then place the chicken thighs in, skin-side down. Cook for 4-5 minutes, until the skin is browned and crispy, then remove to a plate.
Remove the foil and give the rice a good stir. Arrange the chicken thighs on top of the rice, then bake, uncovered, for 25-30 minutes, gently mixing in the peas for the last 10 minutes of cooking, until the rice is tender and the chicken is thoroughly cooked, the juices run clear and there is no pink meat. Top the baked rice with wedges of lemon and parsley, then season generously before serving.

Typical values per serving when made using specific products in recipe