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