Spanish Chicken and Rice

The recipe

Instructions

1. 1
   Brown the chicken thighs in the olive oil in a wide pan for 5-6 minutes each side, then lift out.
2. 2
   Fry the diced chorizo, chopped onion and pepper in the same pan for 6-7 minutes, then stir in the garlic and paprika.
3. 3
   Add the rice, chopped tomatoes, saffron, crumbled stock cube and about 600ml boiling water and stir once.
4. 4
   Nestle the chicken back in, cover and simmer gently for 25-30 minutes until the rice is tender and the chicken is cooked through with clear juices.
5. 5
   Rest for 5 minutes, season and serve straight from the pan.

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