Spanish chicken with rice
This colourful dish is guaranteed to become a family favourite
Preparation time: 55 minutes
Cooking time: 35 minutes
2 tbsp sunflower oil
6 skinless, boneless chicken thighs, cubed
1 onion, chopped
2 celery sticks, chopped
2 red peppers, sliced
3 garlic cloves, chopped
1 tsp smoked paprika
1 tsp oregano
300g (10½oz) long-grain rice
600ml (1 pint) hot chicken stock
1 Heat half the oil in a large non-stick frying pan, add the chicken and fry over a medium-high heat for five minutes until browned all over. Set to one side and heat the remaining oil in the same pan.
2 Add the onion and celery and gently cook for five minutes. Add the peppers and garlic and cook for a further five minutes. Add the smoked paprika and cook for just a minute until fragrant. Add the rice and stir until coated.
3 Pour the stock over the rice and return the chicken to the pan. Bring to the boil and then cover with a lid or tightly fitting foil. Bake in the oven for 30-35 minutes until the rice is tender and the stock has been absorbed.