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One-Pot Spanish Chicken and Rice
Boneless chicken thighs, paprika-spiced chorizo, sweet peppers and rice cooked together in a single pot. The rice drinks up the smoky stock, and peas and butter finish it softly.
- YieldServes 4 to 6
- Hands-on40 min
- Total1 h 5 min
- Difficulty
Ingredients
- 60 mlolive oil
- 12 gall-purpose flour, a heaping tablespoon
- 2 tspsmoked paprika, plus a pinch for dusting
- 8 piecesskinless, boneless chicken thighs, cut into bite-size pieces
- 1onion, finely chopped
- 1red bell pepper, cut into 2 cm cubes
- 1orange bell pepper, cut into 2 cm cubes
- 200 gSpanish-style chorizo, casing removed, cut into 3 cm slices
- 2 clovesgarlic, chopped
- ½ tspcayenne pepperoptional
- 750 mlchicken stock
- 3 tbspfresh flat-leaf parsley, chopped
- 300 glong-grain or basmati white rice
- 75 gfrozen peas
- 1 tbspunsalted butter
- to tastesalt
- to tasteblack pepper
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