One Pot Spanish Chicken and Rice
This is the perfect recipe for any family mid-week supper, as well as for a weekend gathering with friends and a bottle of red wine! Especially as whilst the dish is cooking, you can sit down and enjoy the company of your friends, and family. Any leftovers can be reheated the next day and UI have also frozen this too, with great results.
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INGREDIENTS
Nutrition- 2tablespoons olive oil
- 8skinned and boneless chicken thighs
- 150
- 1
- 4
- 2red peppers, deseeded and cut into strips
- 200
- 450ml chicken stock
- 1teaspoon hot smoked paprika
- 2tablespoons pitted black olives
- 1
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DIRECTIONS
- Heat the oil in a large pot or pan over a medium heat and then add the chicken pieces and brown for 2 to 3 minutes, before adding the chorizo sausage and sautéing for a further 2 minutes.
- Add the onions, garlic and red pepper, and sauté for a few minutes until the chorizo sausage releases red oil and the vegetables have softened slightly.
- Add the rice and mix thoroughly and cook for 1 to 2 minutes to coat it all in oil.
- Add the stock and smoked paprika, and place a lid on the pot/pan. Simmer over a very low heat, with the lid on, for 45 minutes, or until the chicken is cooked and tender and the rice is soft and has absorbed all the liquid.
- Adjust the seasoning and gently fluff up the rice and mix all the vegetables and chicken through, before adding the olives and the chopped thyme.
- Serve immediately, setting the pot/pan on the table, with crusty bread and salad if liked.
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