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Baked chicken paella for $10
5 stars - based on 6 reviews
- 2 tablespoons olive oil
- 1kg chicken drumsticks
- 1 chorizo sausage, sliced
- 1 onion, sliced
- 2 stalks celery, sliced
- 2 garlic cloves, crushed
- 2 teaspoons smoked paprika
- 2 teaspoons hot chilli sauce
- 3 cups chicken stock
- 400g can diced tomatoes
- 1½ cups medium-grain rice
- ½ cup frozen peas
- 1/3 cup sliced black olives
- chopped parsley, salad, to serve
- Preheat oven to moderate, 180°C. Lightly grease a 3-litre ovenproof dish.
- Heat oil in a frying pan on high. Cook chicken and sausage 8-10 minutes. Remove from pan.
- Add onion, celery and garlic to pan. Saute 3-4 minutes, until onion is tender. Stir paprika and chilli sauce through. Cook, stirring, 1 minute.
- Transfer onion mixture to dish with stock, tomatoes, rice and peas. Mix well.
- Arrange chicken and sausage in dish with rice mixture. Bake, uncovered, 45 minutes, until rice is tender and chicken is cooked through.
- Sprinkle with olives and parsley to serve. Accompany with salad.
- Stir paella once or twice during cooking, and add a little stock if mixture dries out too quickly.