One Pot Spanish Chicken And Rice

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 8 skinned and boneless chicken thighs
• 150 g spicy chorizo sausage, peeled and cut into slices
• 1 large spanish onion, peeled and roughly diced
• 4 garlic cloves, peeled and finely diced
• 2 red peppers, deseeded and cut into strips
• 200 g long-grain rice, rinsed under cold water
• 450 ml chicken stock
• 1 teaspoon hot smoked paprika
• 2 tablespoons pitted black olives
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme

Recipe

• 1 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.
• 2 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.
• 3 add the rice and mix thoroughly and cook for 1 to 2 minutes to coat it all in oil.
• 4 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.
• 5 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.
• 6 serve immediately, setting the pot/pan on the table, with crusty bread and salad if liked.