Neven Maguire's Corn Fed Chicken & Chorizo Rice Bake

INGREDIENTS

• 8 Simply Better Fresh Irish Corn Fed Chicken Thighs
• 1 Jar of Simply Better Italian Sun Dried Tomatoes – Chopped
• 100g Simply Better Spanish Chorizo Ibérico De Belotta – Peeled and Sliced
• 2 tbsp Simply Better Cold Pressed Irish Rapeseed Oil
• 2 tsp Simply Better Organic Turmeric
• Simply Better Oriel Sea Salt
• 150ml Dry White Wine
• 25g Butter
• 1 Large Onion – Peeled and Finely Chopped
• 2 Garlic Cloves – Peeled and Crushed
• 350g Long Grain Rice
• 600ml Chicken Stock
• 100g Frozen Peas
• 2 tbsp Roughly Chopped Fresh Flat-Leaf Parsley

METHOD

1. Preheat the oven to 180°C (350°F / Gas Mark 4). Add 1 tablespoon of the oil to a skillet pan with a lid. Add half the butter and place on the hob to heat. Season the chicken thighs, add to the pan, skin side down, and cook for 2-3 minutes until lightly browned. Turnover and cook for another minute or so until sealed. Transfer to a plate and set aside.
2. In a separate frying pan, add the remaining tablespoon of the rapeseed oil with the remaining butter, then tip in the onion and garlic. Sauté for 2-3 minutes until softened but not browned. Add the rice to the pan and stir well, then add the chorizo, turmeric and a drop of oil from the sundried tomatoes and cook for another 2 minutes, stirring regularly until the chorizo has begun to release its oil and all the rice grains are well coated. 
3. Pour the wine into the dish, stirring to combine, then add the stock and fold in the tomatoes. Arrange the chicken on top, pushing the thighs down into the rice. Cover with the lid and bake for 20 minutes, remove from the oven add in the frozen peas and place back in the oven for another 10 – 15 minutes until all the liquid has been absorbed and the chicken and rice are cooked through and tender. Scatter over the parsley and place directly on the table to serve.