Clodagh McKenna's one pot Spanish chicken
Clodagh’s back with the perfect weeknight dinner. Her simple one-pot dish is packed full with chicken, rice and flavours of chorizo, paprika, garlic and olives for a tasty family feast.
Spanish chicken and rice
Serves: 4
Ingredients
3 tbsp extra virgin olive oil 4 chicken breasts, skin on 1 onion, sliced3 cloves of garlic, crushed10cm (4 inch) piece of chorizo, chopped300g paella rice1 tbsp smoked paprika600ml chicken broth 6 red piquillo peppers, sliced into stripsJuice of 1 lemon24 pitted black olives, chopped 2 tbsp flat leaf parsley, finely chopped Sea salt and freshly ground black pepper
Method
1. Place a paella pan or casserole dish over a medium heat and add 2 tablespoons of olive oil. Once the oil is hot, brown the chicken breasts on either side, and set them aside on a plate.
2. Add the remaining 1 tablespoon of olive oil to the dish, and stir in the sliced onion, garlic and chorizo. Leave to simmer for 3 minutes.
3. Pour in the rice and stir for a minute, then pour in chicken broth, lemon juice , smoked paprika, black olives, and red peppers. Season with salt and pepper, and stir.
4. Add the chicken back to the pan on top of the rice. Cover and cook for 20-25 minutes, until the liquid is absorbed, the rice is tender and the chicken is cooked through.
5. Garnish with freshly chopped parsley and serve.