Simple, easy and delicious.
(Rachel's Everyday Kitchen by Rachel Allen)
25gm (1oz) plain flour
1 tsp smoked paprika
1/2 tsp freshly ground black pepper
1/2 tsp salt
4 chicken thighs, with the skin on
75ml (3fl oz) olive oil
1 onion, peeled and thinly sliced
2 cloves of garlic, peeled and crushed or finely grated
1 yellow or orange pepper and 1 red pepper, deseeded and cut into 2cm (3/4 in chunks)
500ml (18fl oz) chicken stock mixed with 2 tbsp tomato puree
200gm (7oz) basmati or paella rice
200gm (7oz) large peeled prawns (preferably raw) (optional) (I did not use any prawns)
2 tbsp chopped parsley
In a large bowl, mix together the flour, paprika, black pepper and salt. Add the chicken thighs and toss in the mixture until well coated.
Place a large saucepan or casserole dish on a medium-high heat and pour in 50ml of the olive oil. Add the chicken pieces and cook for 3-4 minutes on each side or until crisp and deep golden brown. Remove from the pot and set aside.
Pour the remaining oil into the same pan or dish and add the onion and garlic. Saute, stirring occasionally, for 5 minutes or until almost softened and a little golden around the edges, then add the peppers and cook for a further 5 minutes.
Add the mixed stock and tomato puree and the rice, stirring to mix. Return the chicken to the pot, cover with a lid and simmer gently for 20 minutes or until the chicken is completely cooked (the flesh white all the way through). If using prawns, add them just before the end of cooking time - 5 minutes for raw prawns or 2 minutes for cooked prawns. Scatter with the chopped parsley and serve with a slice of lemon if you like.
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