Ingredients
- Serves 4
- 1-2 tbsp olive oil
- 850g chicken thighs
- 1 tbsp dried oregano
- 2 red peppers, sliced lengthways
- 2 onions, finely chopped
- 4 garlic cloves, finely chopped
- ½ tsp dried chilli flakes
- 75ml white wine
- 2 x 400g tins plum tomatoes
- 400ml chicken stock
- A generous pinch of saffron
- 250g short grain rice (Arborio or Spanish bomba)
- 100g green olives, roughly crushed and stone removed
- Sea salt and ground black pepper
Similar to a paella, this all-in-one-pan chicken dish is a dinner that provides hearty comfort with each bite. Short grain rice is a must here, it can be found in most supermarkets. Place the chicken in a bowl and toss with a generous seasoning of sea salt, black pepper and oregano. Set aside.
Heat a casserole dish over a medium high heat and add 1tbsp of olive oil. Cook the chicken thighs until they have an even golden colour all over and are almost cooked through. Drain on a plate lined with kitchen paper.
Add the remaining oil to the pan if required and fry the onions and peppers for 6-8 minutes until just tender. Stir through the garlic and chilli flakes and continue to cook for 1-2 minutes until aromatic.
Pour in the wine and simmer for 1-2 minutes before adding the tomatoes, chicken stock, saffron, rice and olives. Bring to a steady simmer and then nestle the chicken thighs in the tomato rice mixture.
Reduce the heat, cover with a lid and simmer gently for 15-20 minutes or until the rice is tender and the chicken is cooked all the way through and tender. Depending on the rice you may need to top up with a little water if it gets too dry before the rice is cooked. Also ensure the rice doesn’t catch at the bottom of the pan by stirring every now and then.
Season with sea salt and ground black pepper and serve while still warm.
