Ingredients

8 Chicken thighs

12oz Choritzo sausage

2 pints Chicken Stock

1/4 pint dry white wine

2 tablespoons of freshly chopped thyme

2 teaspoons of Paprika

4oz frozen Peas (defrosted)

12oz Long-grain Rice

1 Red Pepper (cut in strips)

1 Large Onion (chopped)

2 medium ripe Tomatoes (skinned)

A Pinch of Saffron

1 teaspoon of Tomato puree

3 tablespoons of Olive Oil

Salt & Pepper

2 cloves of Garlic (crushed)

Method

Heat the oil in a large frying pan, add the chicken and cook on a medium heat for a few minutes until browned, now remove from the pan and add the onion cook until soft, now add the choritzo and red pepper and cook for a couple more minutes.

Add the saffron, chopped tomatoes, tomato puree, crushed garlic and paprika to the pan, cook for 1 minute, add the rice and cook for a further 5 minutes.  Now add the hot chicken stock, bring to the boil and simmer for 5 minutes.

Now return the chicken to the rice and simmer gently for about 15 minutes then gently stir in the peas and cook for a further 3 minutes.

Season & serve while piping hot with wedges of lemon and fresh crusty bread,

Cooks Tips

It is essential to check that the chicken is thoroughly cooked.

This lovely Spanish rice paella chicken recipe is wonderful with a glass of crisp, dry white wine or even a jug of sangria.