Spanish Chicken & Rice

Serves 4

INGREDIENTS:

3 tablespoons olive oil

4 chicken breasts

1 onion, sliced

3 cloves of garlic, crushed

4-inch piece of chorizo, chopped

300g paella rice

1 tbsp smoked paprika

600ml chicken broth

6 x red piquillo peppers, sliced into strips

1 lemon

24 black olives, chopped

2 tbsps flat leaf parsley, finely chopped

sea salt and freshly ground black pepper

METHOD:

1. Place a paella pan or a casserole dish over a medium heat and add the 2 tablespoons of extra virgin olive oil, once the oil is hot brown the chicken breasts on either side. Once the chicken breasts have been browned set them aside on a plate.

2. Add the reaming one tablespoon of olive oil to the dish and stir in the sliced onions, garlic and chorizo, leave to simmer for 3 minutes.

3. Pour in the rice and stir for a minute then pour in the chicken broth, juice from the lemon, smoked paprika, black olives, sliced red piquillo peppers, season with sea salt and freshly ground black pepper. Stir and return the chicken to the pan on top of the rice. Cover and cook for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through.

4. Garnish with freshly chopped flat leaf parsley and serve.