Spanish Chicken & Rice One Pot For Two - Dinner in Under 30 Minutes!

Hello, it's Helen and welcome to my super small London kitchen. Today, we're going to make this lovely Spanish inspired one pot It's got chicken, rice, paprika, chorizo, lemon, olives, bags and bags of flavour and even better It's ready in under half an hour. So it's perfect for a weeknight evening after a busy day So let's get cooking. First of all, we're going to add a glug of oil to the pan We don't need much because when we fry the chorizo, that's going to release lots of oil. Add a chopped onion Some chorizo, it's about two inches of chorizo that I've cut into slices and then quartered. Then two diced chicken thighs I far prefer cooking with chicken thighs Because they're cheaper, they're fattier and so they've got much more flavour It's been cooking for a minute or two and you can see the chicken's starting to brown, the chorizo's losing some of its fat Now we're going to add a teaspoon of paprika. I like a good heaped teaspoon of smoked paprika for more flavour Add two cloves of chopped garlic. You never fry garlic for as long as onion because it doesn't cook It cooks faster and it burns and burnt garlic tastes horrible. And then two red peppers I've used jarred roasted peppers for ease here. I love jarred peppers. It's a really great store cupboard ingredient Now we're going to cook for another minute You can see all the ingredients are coated with the paprika and it smells absolutely delicious So now we can add the rest of the ingredients First of all, some olives Slice them in half Half a cup of rice. I'm using basmati, but any white rice will do Put that to stir in Now add half a can of tomatoes. I like chopped tomatoes. You can put the other half of the can in a pot in the freezer A good squirt of tomato puree Stir all that in Now we're going to add a cup of stock. That's about 250 mils. I'm using chicken stock Nestle a few wedges of lemon in Like that for that lovely flavour Put the lid on and let everything gently simmer for 18 minutes So after 18 minutes the rice would have cooked and absorbed all of the liquid I'm just going to take the lid off to show you but when making it don't do this So you can see that there's barely any liquid left. Turn the heat off and leave for a couple of minutes Now the dish is rested Any extra liquid would have been absorbed. I like to remove the lemon I cooked with and replace it with fresh. Fluff the rice up a little before serving Add some fresh lemon that looks much nicer And then garnish with a few sprigs of parsley Funny thing about this dish is when I first made this I tested on a double batch and I had a friend and her daughter came for lunch and we ate the entire lot and still wanted more And there we have it. Beautiful Spanish style chicken and rice with chorizo, tomatoes and oodles of flavour And now of course the all-important cook's taste test Mmm Scrumptious. So much flavour. Enjoy it