Alicante Baked Rice with an Egg Crust (Arroz con Costra)
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Ingredients
- 400 g chicken thigh fillets, diced
- 150 g chorizo, diced
- 300 g paella rice
- 150 g tinned chickpeas, drained
- 2 ripe tomatoes, finely chopped
- 650 ml chicken stock
- 4 large eggs, beaten
- 3 garlic cloves
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 779 kcal
- Protein
- 46.5 g
- Carbohydrate
- 68.8 g
- of which sugars
- 2.6 g
- Fat
- 34.2 g
- of which saturates
- 10 g
- Fibre
- 4.2 g
- Salt
- 3.07 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Heat the olive oil in a flameproof baking dish and brown the chicken and chorizo together for 6 minutes.
- 2
Add the garlic and cook for a minute, then stir in the tomatoes and cook for 2 minutes.
- 3
Stir in the rice and chickpeas, pour over the hot stock and season. Bring to the boil on the hob, then simmer for 10 minutes until most of the stock is absorbed.
- 4
Pour the beaten eggs evenly over the top and transfer to the oven. Bake for 15-18 minutes until the egg crust is set and golden and the chicken has no pink remaining.
- 5
Rest for 5 minutes before cutting into wedges to serve.
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