Spanish Rice with Chicken and Chorizo

By debrcovey

Ingredients

• Olive oil
• 12 chicken thighs, on the bone with skin on
• 100 g. chorizo, cut into small chunks
• 2 red peppers, sliced
• 1 large onion, roughly chopped
• 4 cloves garlic, crushed
• 3 tsp. smoked paprika
• 1 tsp. dried chili flakes
• Chicken stock, fresh, cube or concentrate, made up to 1.3 liters
• 375 g calasparra rice or paella rice
• 2 tbsp. parsley, flat-leaf chopped
• 1 lemon, juiced

Details

Servings 6

Preparation

Step 1

Heat the oven to 180C/fan 160C/gas 4. Heat 4 tbsp. oil in a paella pan or a broad, shallow pan, season the chicken thighs and brown them in batches on all sides (you want to color the chicken well, but not cook it through). Remove, then add the peppers and chorizo to the same pan and cook over a medium heat until the peppers soften.

Throw in the onion and garlic and cook gently until the onion is soft. Stir in the paprika and chili and cook for a minute, stirring, then add the chicken stock. Put the chicken pieces back, bring the stock to a simmer, and cook, covered, over a gentle heat for 15 minutes.

Pour the rice all around the chicken and season. Put in the oven and cook for 20 minutes, until all the stock has been absorbed and the top is golden. You don't need to stir the rice or do anything with the dish as it cooks.

Cover the dish with foil and leave to sit for 5 minutes. Scatter with parsley and squeeze lemon juice over the top before serving.