This a great one-pot meal which can feed a whole family. It's actually a WeightWatchers recipe as it's fairly low in fat if you use skinless boneless chicken breasts or thighs - I used thighs for this recipe so it's good value as well. If you left the chorizo out it would be lower in fat but wouldn't taste as good!
According to the recipe which I found in an old WeightWatchers magazine, this has 9 and a half points per person. It involved scattering olives and orange slices over the top at the end which I didn't do, so I have left these out of the recipe.
To serve 4, you need:
8 skinless boneless chicken thighs
low fat cooking spray
1 tbsp. extra virgin olive oil
1 onion, cut into thin wedges
2 red peppers, de-seeded and sliced
2 cloves garlic, peeled and crushed
75g chorizo sausage, skinned and sliced
50g semi-dried tomatoes (I used sun-dried, drained of oil on kitchen paper)
175g brown basmati rice
1 chicken stock cube, mixed with 225ml water
125ml dry white wine
1 tbsp. tomato puree
1/2 tsp paprika
2 tsp chopped fresh parsley
Season the chicken. Use an oven proof dish that can also go on the hob if you have one, and spray with low fat cooking spray. Brown the chicken on both sides - alternatively you can do this in a frying pan. Heat the olive oil in the casserole dish or frying pan and brown the onion and peppers, then after about 5 minutes add the garlic, chorizo and tomatoes.
Preheat the oven to 180C. If you're using a frying pan, at this point transfer the ingredients into the casserole dish. Stir in the rice until it's coated in oil then add the stock, wine, tomato puree and paprika. Put the chicken on top, making sure the rice is still covered by liquid, and put the lid on top.
Bake in the oven for about an hour until the rice has cooked and the liquid absorbed and the chicken is cooked through. Sprinkle with parsley to serve.