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Title: Chicken & Chorizo Rice
Categories: Poultry, Pork, Vegetables, Herbs, Rice
Yield: 4 servings

8 Skinned, boned chicken
- thighs; fat trimmed
Olive oil
125 g Chorizo; crumbled
2 lg Red bell peppers; cored,
- sliced
1 lg Onion; rough chopped
4 cl Garlic; crushed
1 lg Courgette; in large dice
1 tb Hot smoked paprika
1 l Chicken stock
300 g Paella rice
2 tb Flat-leaf parsley; chopped
1 Lemon; in wedges

Heat the oven to 180ºC/360ºF (fan 160ºC/320ºF) gas 4.

Heat a very large, shallow, non-stick pan, season the
chicken and brown it all over, in batches, in 1 tbsp
olive oil. Scoop it out then do the same with the
chorizo, then scoop that out too, leaving behind any
oil. Add the peppers, onions and garlic to the same pan
and cook over a medium heat until the peppers begin to
soften. Add the courgette and cook for 3-4 minutes,
until softened.

Stir in the paprika and cook for 1 minute, stirring,
then add the chicken stock. Put the chorizo and chicken
pieces back, bring the stock to a simmer, then pour the
rice all round the chicken. Put it in the oven and cook
for 20-25 minutes, or until the stock has been absorbed
and the top is golden. Cover the dish with foil and
leave to sit for 5 minutes.

Scatter with the parsley and squeeze lemon wedges over
the top before serving.

By: Janine Ratcliffe

RECIPE FROM: https://www.olivemagazine.com

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