Hearty Chicken Paella

Ingredients

• 4 large chicken thighs
• 200 g chorizo
• 2 onions
• 2 Garlic cloves
• 2 red bell peppers
• Salt
• Pepper (freshly ground)
• 3 tbsp olive oil
• 350 g paella rice
• 200 ml dry white wine
• 400 g canned diced tomatoes
• 150 g Frozen Peas
• 600 ml poultry stock
• 1 tin saffron strands (0.1 g)','1 tbsp freshly chopped parsley

Instructions

1. 1.

   Rinse the chicken thighs, pat them dry and cut at the joints. Slice the chorizo into rounds. Peel and finely dice the onions and garlic. Wash, halve, deseed and chop the bell peppers.

2. 2.

   Preheat the oven to 200°C with fan and top heat.

3. 3.

   Season the chicken with salt and pepper and brown all sides in a paella pan using 1 tbsp hot oil. Remove and set aside. In the same pan add the remaining oil and sauté onions and garlic until translucent. Add chorizo and bell peppers, stir for 2–3 minutes. Mix in the rice, let it toast briefly, then deglaze with wine.

4. 4.

   Add tomatoes and peas, season with salt and pepper, pour in a splash of stock. Dissolve saffron strands in 2 tbsp hot stock for about 5 minutes, then combine with the remaining stock and pour over the rice. Place chicken thighs on top. Bake for ~30 minutes, adding more stock if needed until liquid is almost absorbed.

5. 5.

   Remove from oven, taste, and serve garnished with parsley.