Baked chicken prawn and chorizo rice
Ingredients
- 250g/9oz cherry tomatoes
- 1 red onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp olive oil
- 300g/10½oz risotto rice
- 4 chicken thigh fillets, halved
- 200g/7oz chorizo, thickly sliced
- 2 tsp chopped fresh rosemary
- 1 litre/1¾ pints hot chicken stock
- pinch saffron strands
- 8 large, raw prawns
- salt and freshly ground black pepper
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