SPANISH CHICKEN AND RICE

serves 4

3 tbsp olive oil

4 chicken breasts, skin on 1 onion, sliced

3 garlic cloves, crushed

10cm piece of cooking chorizo, chopped

300g paella rice

600ml chicken stock juice of 1 lemon

1 tbsp smoked paprika 24 black olives, pitted and chopped 6 jarred red piquillo peppers, sliced into strips

2 tbsp finely chopped flat-leaf parsley sea salt and freshly ground black pepper

1 Place an ovenproof casserole dish over a medium heat and add 2 tablespoons of the oil. Once the oil is hot, cook the chicken breasts for 3 minutes on each side until browned, then set aside on a plate.

2 Add the remaining oil to the pan, stir in the onion, garlic and chorizo and fry gently for 3 minutes. Pour in the rice, stir for a minute, then add the chicken stock, lemon juice, paprika, olives and peppers, and season with salt and pepper. Stir and return the chicken to the pan on top of the rice.

3 Cover and cook over a low-medium heat for 20-25 minutes until the rice is tender. Garnish with the parsley and serve.