One Pot Spanish Chicken And Rice - cooking recipe

Ingredients

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

Preparation

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 sauteing for a further 2 minutes.
Add the onions, garlic and red pepper, and saute 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.