Spanish Chicken & Rice

Ingredients

• 1 large chicken breast (300g/10oz), skinless, cut into chunks
• ½ large onion, diced
• 5 cloves garlic, crushed
• ½ Chorizo diced
• 1.5 cups chicken stock, heated
• 1 large tomato, chopped
• 1 can butter beans, drained and rinsed
• ½ cup frozen peas
• Sprinkle of oregano
• 1 tsp smoked paprika
• ½ tsp sweet paprika
• ¼ cup roasted red capsicum strips (we used jar)
• S+P for seasoning
• ¾ cup Arborio rice
• 2 tbsp freshly squeezed lemon juice

Method

1. 1Preheat oven 190C (375F)
2. 2In a non-stick frypan heat olive oil and sautéed onions for 5 mins. Add chorizo and sauté for a further 4-5 minutes. Add both Paprika, oregano and 3 cloves crushed garlic and cook on med heat a further 2 minutes, ensure you don’t burn garlic, turn heat down if too hot.
3. 3Add rice, stirring and coating with onion mix for 1 minute. Add stock, butter beans, paprika, stirring. Turn off heat. Season with cracked pepper.
4. 4Transfer to a small oven proof dish, squeeze lemon juice over rice. Cover dish with two lots of foil, tightly so steam won’t escape. Place in oven.
5. 5Whilst rice is in oven, heat remaining oil in the frypan you used before and brown the chicken half way through, approx. 5 mins. Add remaining 2 cloves crushed garlic, continue stir frying for 1 minute then take off heat.
6. 6Take out rice dish from oven, sprinkle peas, tomato on top, place chicken then spread the capsicum strips around dish. Cover tightly with foil and cook a further 15-20 mins, checking the rice if cooked.
7. 7Serve with crusty bread and side salad.