Spanish Chicken and Peppers

Chicken thighs baked with peppers, onions, and rice in a saffron-tinted broth.

SHOPPING LIST

• chicken thighs8
• long grain rice300g
• red pepper2
• onion1
• garlic cloves3
• chicken stock cube1
• paprika2 tsp
• olive oil2 tbsp
• salt1 tsp
• black pepper0.5 tsp

METHOD

1. 1Preheat oven to 190C.
2. 2Season chicken thighs with salt and pepper.
3. 3Heat oil in an ovenproof pan, brown chicken skin-side down for 5 minutes, remove.
4. 4Slice peppers and onion, add to the pan with crushed garlic, cook for 5 minutes.
5. 5Stir in rice, paprika, and crumbled stock cube.
6. 6Pour in 700ml boiling water, place chicken on top.
7. 7Cover and bake for 25 minutes until rice is tender and chicken is cooked through with no pink.

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