🇪🇸Spanish Style Chicken Thigh One Pot🇪🇸

Missing the summer sun now autumn's rolling in? This Spanish style one pot will have memories of summer flooding back in. Think Paella but easier and without the bloody huge pan.

 

Serves: 4
 
5 tbsp olive oil
1 white onion, sliced
4 garlic cloves finely sliced
1 red pepper, 1 yellow pepper
4 chicken thighs
1 tin chopped tomatoes
2 tbsp smoked paprika
2 tbsp sweet paprika
1 litre vegetable or chicken stock
350g Paella Rice (can also use orzo)
Capers
Black olives
¼ lemon
2 tbsp Chopped Parsley

Recipe

 

Salt the skin side of the chicken thighs before prepping all the veg.

In an oven proof pot or pan fry the skin side of the thighs in the olive oil until nicely crisped. Remove the thighs from the pan and set aside.

Gently cook the onions and garlic in the oil. Cook at a medium low, you don’t want to have any colour on them. After a minute or two add the chopped peppers.

Once all the veg has started softening, add the chicken thighs back into the pan, skin side up so the raw part starts frying. Sprinkle the smoked and sweet paprika evenly around the pan and give it a good mix.

Add the chopped tomatoes and turn the heat up to medium and reduce a little, before adding the vegetable stock.

Reduce for approx. 10 minutes, making sure you stir every now and then. Set the oven to 180.

Add in the rice. Cook for another 5 minutes and add a pinch of salt (ideally flaky salt like Maldon for better texture) before transferring to the oven for 10 minutes.

Remove from the oven, add in some sliced black olives and capers. Finish with a spritz of lemon over everything and add the chopped parsley.

 

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