Spanish Chicken and Rice

For 2 servings

• Boneless chicken thighs2
• Olive oil1 tbsp
• Salt and pepperto taste
• Onion, chopped1/2
• Garlic clove, crushed1
• Smoked paprika1 tsp
• Red pepper, sliced1/2
• Paella or risotto rice150 g
• Chicken stock400 ml
• Frozen peas75 g
• Lemon wedges, to serve

1. 1

   Season the chicken thighs with salt and pepper.

2. 2

   Heat the olive oil in a large, wide pan over medium high heat. Add the chicken and cook for 4 to 5 minutes on each side, until golden brown on the outside, it does not need to be fully cooked through yet. Remove and set aside on a plate.

3. 3

   Add the onion to the same pan and cook for 5 to 6 minutes until softened.

4. 4

   Add the garlic and smoked paprika and cook for 30 seconds until fragrant.

5. 5

   Add the red pepper and cook for 2 to 3 minutes.

6. 6

   Add the rice and stir well so it is coated in the oil and spices.

7. 7

   Pour in the chicken stock and stir once, then return the chicken to the pan, nestling it into the rice.

8. 8

   Bring to a simmer, then reduce the heat to low. Cover and cook for 20 minutes without stirring, this helps the rice cook evenly.

9. 9

   Scatter the frozen peas over the top, cover again, and cook for a further 5 minutes, until the rice is tender, the stock is mostly absorbed, and the chicken is cooked through with no pink in the middle.

10. 10

    Serve with lemon wedges.