Spanish-style rice with chicken

One of my favourite comfort food meals is rice with chicken, peppers, chorizo and some kind of seafood.

It is so simple.

All you need are;

1 diced onion (I used a red one here)
1 crushed clove of garlic
1 chopped red pepper
a handful of baby broad beans
diced chorizo
3 rashers of smoked streaky bacon, cut into lardons
1 chicken thigh per person
a small glass of white wine
long grain rice – enough to fill a measuring jug to the 200 ml level
400 ml chicken stock
cooked mussels or prawns
chopped parsley
ready made paella spice mix

Sauté the chicken skin side down in olive oil until the skin is golden and remove the chicken. Add the bacon and chorizo and cook until the colour runs from the chorizo and add in the onion, garlic and peppers.

Soften these in the oil and add in the rice, stirring it to coat it in oil. Add the wine, paella spices, salt and pepper and stir again.

Add the stock and return the chicken to the pan with the broad beans.

Simmer covered until the rice is done and add the prawns or mussels to heat them through.

Serve garnished with chopped parsley.

A basic Spanish red would suit this nicely, or slightly higher in price, maybe an unoaked Rioja.


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