Chicken Pilaf Spanish-Style - cooking recipe

Ingredients

2 tbsp vegetable or olive oil
1 1/4 lb chicken thighs, trimmed, cut into 1 inch pieces
1 None medium onion, finely chopped
1 clove garlic, minced
1 tsp smoked paprika
1/2 tsp ground turmeric
1 None red bell pepper, deseeded, roughly chopped
2 None chorizo sausages, sliced
7 oz medium-grain white rice
1 (13.5 oz) can chopped tomatoes
1/2 cup chicken stock
5.25 oz frozen pea and sweet corn mix
1 tbsp lemon zest
1 tbsp lemon juice
1/3 cup fresh flat-leaf parsley, roughly chopped
2 oz pitted black Spanish olives, sliced
None None crusty white bread, to serve

Preparation

Preheat oven to 350\u00b0F. Heat oil in a large Dutch oven over medium heat. Cook chicken, in batches, for 3-4 mins, or until golden brown. Set aside. Add onion, garlic, paprika, turmeric, pepper and chorizo. Cook for 5 mins, or until softened. Add rice and cook for 1 min. Add tomatoes and stock. Bring to a boil, cover and transfer to oven for 25-30 mins.
Add chicken, peas and sweet corn mix, lemon zest and lemon juice. Cover and bake for another 5-6 mins, or until heated through. Let cool, covered, for 5 mins. Add parsley and olives. Season. Serve with crusty bread.