John Torode's one-pot spicy rice with chicken and prawns

Whether you’re snowed in, or keeping shelter from the cold weather, John Torode is here for a live comfort food cookalong, using all the ingredients from your kitchen cupboard.

Serves: 4

Ingredients

60ml olive oil2 onions, diced2 garlic cloves, crushed6 boned chicken thighs, each cut into 4 pieces200g chorizo, sliced1 tsp smoked paprika1 long red chilli, chopped (optional)400g good quality long grain or paella rice400g tin chopped tomatoes100ml white wine500ml vegetable stock (made up with 2 vegetable stock cubes)300g large, peeled prawns, cleanedA good handful of coriander leavesSalt and freshly ground black pepper

Method

• Preheat the oven to 200C / gas 6

• Put the oil and garlic in a large casserole. Gently cook over a medium heat for a couple of minutes, stirring all the time.

• Drop in the chicken, chorizo, paprika and chilli (if using), give everything a really good stir and leave for 1 minute over a high heat

• Pour in the rice and stir again, then season well with salt and pepper. Add the tomatoes, wine and stock and stir again. Cover with a lid and bring to the boil.

• Now put the casserole in to the oven for 25 minutes. After that time, remove from the oven, carefully lift off the lid (it will be really hot) and lay the prawns over the top of the spicy rice. Put back into the oven, without the lid, and cook for a further 10 minutes until the top of the rice is a bit crispy.

• Sprinkle with coriander, take the casserole to the table and enjoy with your family

So how did cookalong Kat's dish turn out?

Pretty well we'd say - look at this dish of deliciousness. Well done Kat, we hope you and your family enjoyed every mouthful - we certainly loved having you cooking along with John!