Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp. Turn the oven up to 220☌/425☏/Gas Mark 7. Tuck the pepper strips loosely around the chicken and vegetables. Holding one corner carefully with an oven cloth, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken. Italian Chicken Bake Put the shredded chicken at the bottom of a 2 quart casserole dish that has been sprayed lightly with cooking spray. Season with a little salt and return to the oven for 20 minutes. Bake in an oven for about 10 minutes, then flip and continue to bake for about 15 more minutes (or until the juices run clear). Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times. Mix the paprika and oregano together and set aside. Once you know that you can throw uncooked rice and chicken into a baking dish with some condensed. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. One-Dish Chicken & Rice Bake is a life-changing recipe.
Chicken bake skin#
While the vegetables are roasting, skin the chorizo and cut the meat into thin slices – 5mm is about right. Toss everything together lightly and roast for 20 minutes. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper.
Preheat the oven to 200☌/400☏/Gas Mark 6.
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