August 03, 2018


chicken  - 1.5 kg
Plain flour - 2 tbsp
Salt and freshly ground black pepper
Olive oil - 3 tbsp
Large onion - 1 (sliced)
Red peppers - 2 (cut into thick strips)
Garlic cloves - 2 (crushed)
Spicy chorizo sausage - 150 gms (cut into 1/2" pieces)
Long grain white rice - 200 gms
Chicken stock - 450 ml
Dried chillies - 1 tsp (crushed)
Dried thyme - 1/2 tsp
Tomato puree- 1 tbsp
Spanish air dried ham - 125 gms (diced)
Black olives - 12
Parsley - 2 tbsp (chopped)


  • Dry the chicken pieces well with absorbent kitchen paper. Put the flour in a polythene bag, season with salt and pepper and add the chicken pieces.
  • Twist the bag to seal, then shake to coat the chicken pieces thoroughly.
  • Heat 2 tbsp of the oil in a large heavy based saucepan over a medium high heat. Add the chicken pieces and cook for about 15 minutes, turning on all sides, until well browned. Using a slotted spoon, transfer to a plate.
  • Add the remaining olive oil to the saucepan, then add the onion and peppers.
  • Reduce the heat to medium and cook, stirring frequently, until starting to colour and soften.
  • Stir in the garlic and chorizo and continue to cook for a further 3 minutes.
  • Add the rice and cook for about 2 minutes, stirring to coat and with the oil, until the rice is translucent and golden.
  • Stir in the stock, crushed chillies, thyme, tomato puree and salt and pepper and bring to the boil.
  • Return the chicken to the saucepan, pressing gently into the rice.
  • Cover and cook over a very low heat for about 45 minutes until the chicken and rice are cooked and tender.
  • Gently stir in the ham, black olives and half the parsley.
  • Cover and heat for a further 5 minutes.
  • Sprinkle with the remaining parsley and serve immediately.

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