One-Pan Spanish Chicken, Chorizo & Olive Rice

1.

Heat the olive oil in a large, deep frying pan with a lid over medium-high heat.

2.

Season the chicken thighs with smoked paprika, mixed herbs, salt and pepper. Place skin-side down and sear for 10–12 minutes until golden and crispy. Flip and cook for another 5 minutes, then remove and set aside.

3.

Add the chorizo to the same pan and fry for 2 minutes until it releases its lovely smoky oils. Add the onion, garlic, sliced peppers and chopped Fragata olives, cooking for another 4–5 minutes until softened.

4.

Stir through the tomato purée and rice, coating everything in those gorgeous chorizo oils.

5.

Pour in the chopped tomatoes and chicken stock, give everything a good stir and bring to a gentle simmer.

6.

Nestle the chicken thighs back into the rice, skin-side up, keeping the crispy skin above the liquid.

7.

Cover tightly with a lid, reduce the heat to low and cook for approximately 15–20 minutes, until the rice is tender and the chicken is fully cooked through. Add a splash more stock if needed.

8.

Remove from the heat and finish with extra Fragata olives, a squeeze of fresh lemon juice and chopped parsley.