Paprika Chicken And Saffron Rice - cooking recipe

Ingredients

1 tbsp olive oil
1 None onion, sliced
1 None red pepper, seeded, sliced
2 tsp smoked paprika
2 cloves garlic, minced
1/2 tsp chili flakes (optional)
1 lb chicken thighs, halved
3 tbsp seasoned flour
1 cup chicken stock
1/2 cup sherry
None None Saffron Rice
1 tbsp olive oil
4 None spring onions, chopped
10.5 oz long-grain rice
3 cups chicken stock
1 pinch saffron threads
4 tbsp sour cream
2 oz stuffed green olives
None None chopped parsley and lemon wedges, to serve

Preparation

Heat oil in a large frying pan over medium heat. Saute onion, pepper, paprika, garlic and chili flakes for 2-3 mins, until onion is tender. Dust chicken in flour then add to pan. Cook, stirring, for 3-5 mins, until golden brown. Add stock and sherry. Simmer, covered, for 10 mins. Remove lid and simmer for another 8-10 mins, until reduced by half.
Meanwhile, to make the saffron rice, heat oil in a large saucepan over high heat. Saute spring onions for 1-2 mins. Add rice and stir to coat in oil. Add stock and saffron. Bring to a boil then reduce heat to very low and simmer, tightly covered, for 10 mins. Remove from heat. Set aside, covered, for 5 mins.
Fold sour cream and olives into chicken. Season to taste. Simmer gently for 2-3 mins. Sprinkle with parsley. Serve with rice and lemon wedges.