This recipe has the perfect combination of Spanish flavours – chorizo, paprika, peppers and rice, topped with succulent chicken. A delicious, gutsy one pot wonder that will impress your diners.
Serves 3 -4
- 4 tbsp oil
- 6 -8 skin-on, bone-in chicken thighs, trimmed of any excess skin and fat
- 1 large onion, chopped
- 1 large red, orange or yellow bell pepper, chopped
- 2-3 cloves of garlic, crushed
- 200 – 225g cooking chorizo, sliced or cut into chunks
- 1 tbsp Spanish paprika
- 1/2 tsp freshly ground black pepper
- Optional: pinch of chilli powder
- 1 tbsp tomato puree
- 1 tin plum or chopped tomatoes (400g)
- 600ml chicken stock
- 275g rice – paella, basmati or long grain
- Preheat the oven to 200 degrees C / Fan 180 degrees C / Gas 4.
- Heat 4 tbsp oil in a large cast iron casserole pan until hot. Season the chicken thighs and add them (skin side down) to the pan. Do this in batches if your pan isn’t big enough to comfortably fit all the thighs. Don’t move them around or prod them – just leave the thighs to brown for about 5 mins, then flip them over and brown the other side. Once all the thighs are nicely browned and the skin has gone crispy, set them aside on a plate.
- Pour off some of the oil so you have about 2 tbsp of oil in the pan, add the chopped onion and fry until the onion starts to soften.
- Now add the chopped bell pepper, crushed garlic and chorizo and fry for a few minutes until the peppers soften and the chorizo starts to release oil.
- Add the paprika, black pepper, chilli powder (if using) and tomato puree, stir well to combine all ingredients and cook for a minute or two.
- Now add the tinned tomatoes and chicken stock. Taste, and add salt and pepper if required.
- Place the thighs back into the pan – try to submerge them in the liquid. Bring to a gentle boil, place the lid on your pan and then transfer it to the oven for 35 minutes.
- If you are NOT using paella rice, whilst the pan is in the oven, rinse the rice thoroughly using cold water until the water runs clear and all the excess starch has been removed from the rice. This step is not required if you are using paella rice.
- After the 35 minutes are up, remove the pan from the oven and gently take out the chicken thighs. Add the rice to the pan, give it a good stir and then place the thighs back on top. Replace the lid and pop the pan back into the oven for 20 minutes.
- Once the 20 minutes have passed, turn the oven off but leave the pan in the oven for a further 15 minutes. During this time, the residual heat from the oven will help the rice to absorb any excess liquid.
- To serve, plate up the chicken thighs – I normally allow 2 per person.
- Once all the thighs have been removed from the pan, fork through the rice to ensure everything is thoroughly combined and then add a generous helping to each plate.