No expert at this dish, but I am always willing to have a go at this Spanish dish.
400-500 grams chicken thigh fillets
4 Tbsp olive oil
1 large onion, finely chopped
1 garlic clove, crushed
1 tsp ground tumeric
115 grams chorizo sausage, peeled
225 grams long grain rice
600 mls chicken stock
1 420 gram tin tomatoes
1 red pepper, seeded and sliced
115 grams frozen peas
salt and black pepper
- Heat the oil in a large non- stick pan and brown the chicken on both sides. Add the onion and garlic and stir in the tumeric. Cook for 2 minutes.
- Slice the chorizo and add to the pan with the rice and stock. Bring to the boil and season to taste, then cover and continue to cook on a medium heat for 15 minutes.
- Add the tinned tomatoes, sliced red pepper and frozen peas, and cook for a further 10 minutes or until the chicken is tender and the rice has absorbed the stock.