A spicy Spanish pungent one pot. Made with chicken and chorizo and plenty of hot smoked paprika, this is a wholesome rice dish that is sure to impress friends and family.
- Olive oil
- 12 Whole free range chicken thighs and drumsticks
- 2 red peppers sliced
- 200g cooking chorizo, cut into small chunks
- 1 large onion roughly chopped
- 4 garlic cloves, crushed
- 2 tbsp hot smoked paprika
- 1 tsp chilli flakes
- 1.3 litres chicken stock
- 375g paella rice
- 2 tbsp flat-leaf parsley chopped to make
- 1 lemon halved
- Heat the oven to 180C/fan 160C/gas 4. Heat 4 tbsp oil in a very large wide shallow pan, season the chicken and brown it all over in batches. Remove the chicken then add the peppers and chorizo to the same pan and cook over a medium heat until the peppers begin to soften.
- Add the onion and garlic and cook gently until the onion is soft. Stir in the paprika and chilli and cook for 1 minute, stirring, then add the chicken stock. Put the chicken pieces back, bring the stock to a simmer and cook, covered, over a gentle heat for 15 minutes.
- Pour the rice all round the chicken and season – if you don’t have a big enough pan, you can transfer everything to a roasting tin. Then put it in the oven and cook for 20-25 minutes or until the stock has been absorbed and the top is golden. Cover the dish with foil and leave to sit for 5 minutes.
- Scatter with the parsley and squeeze lemon juice over the top before serving.
Adapted from Olive Magazine.