- 1 T sunflower oil
- 4 free-range chicken thighs
- 4 free-range chicken drumsticks
- 200 g large onion, finely chopped
- 100 g Spanish chorizo, finely diced
- 500 g basmati rice
- 1 large potato, peeled and chopped
- 1 large red pepper, finely chopped
- 3 tomatoes, finely chopped
- 2 t tomato paste
- 1 t smoked paprika
- 100 ml white wine
- 200 ml chicken or vegetable stock
- 300 g frozen peas
Preheat the oven to 180°C. Heat 2 t sunflower oil in a pan over a high heat until smoking slightly, then brown the chicken until golden. Set aside.
Heat the remaining oil in a cast-iron saucepan over a high heat. Add the onion and cook for 2 minutes. Add the chorizo and chicken, and cook for a further 10 minutes. Add the uncooked rice, potato, pepper, tomatoes and tomato paste. Cook for 3 minutes while stirring.
Add the paprika and cook for 30 seconds.
Deglaze the pan with the wine and cook until the wine is completely reduced, then add the chicken stock so that the rice is covered. Allow the stock to come to a boil, then remove from the heat.
Cover the saucepan with foil and place in oven for 20 minutes, then remove the foil and cook for a further 10 minutes.
Remove the saucepan from oven – all the liquid should be reduced and the rice should be cooked through.
This recipe is from the My Family Kitchen in the April 2018 issue of TASTE Magazine. Former chef turned photographer, Claire Gunn, took her camera backstage to document the 'family' meal, which can forget deep connections in a kitchen team.