Serves 4. 505 calories per serving. ⠀⠀⠀⠀⠀⠀⠀⠀⠀


* 650g chicken breast

* Salt and freshly ground black pepper

* 1 teaspoon garlic powder

* 5 sprays extra virgin olive oil

* 1 large onion , chopped

* 100 grams chorizo, chopped

* 3 garlic cloves , minced

* 2 teaspoons sweet paprika

* 1/2 teaspoon crushed saffron threads (or 3/4 teaspoon imitation saffron powder is fine to use). I couldn’t get hold of this so used turmeric instead.

* 2 vine ripened tomatoes , diced (or 1 small can diced tomatoes including juice)

* 175 grams jarred fire roasted peppers in garlic (Piquillo), cut into strips (or roasted red peppers)

* 375 ml water mixed with 3/4 vegetable stock pot (or 2 teaspoons stock powder )

* 120 ml dry white wine

* 260 grams long-grain white rice

* 115 grams frozen peas (not thawed)

* Chopped fresh flat-leaf parsley , for garnish⠀⠀⠀⠀⠀⠀⠀⠀


* Preheat an oven to 200C | 390F. Season chicken with salt, pepper and garlic powder. Heat oil in a 10-12 inch cast iron pan over medium-high heat until hot but not smoking. Sear chicken breasts, turning once until golden brown on both sides, (about 3 minutes each side). Transfer chicken to a plate.⠀⠀⠀⠀⠀⠀⠀⠀⠀

* Add onion and chorizo. Fry, stirring, until onion has softened (about 5 minutes). Add the garlic, paprika and saffron; cook until fragrant. Add tomatoes and peppers, fry until soft. Stir through the stock (or broth) and wine, stirring all ingredients to combine well. Salt to season (if needed)⠀⠀⠀⠀⠀⠀⠀⠀

* Add rice and allow to simmer, uncovered, for about 5 minutes, while stirring occasionally. Return the chicken and any juices from the plate to the pan; cover with a double layer of foil and transfer to the oven to bake for about 40 minutes.⠀⠀⠀⠀⠀⠀⠀⠀⠀

* Uncover the pan and check that rice is tender, the chicken is cooked through and the liquid has been absorbed. If not, place back in the oven. Change oven setting to grill/broil (on medium-high heat – depending on your oven). Transfer chicken pieces to a clean plate; stir peas through the rice, covering them with the hot rice as much as possible; place the chicken back on top of the rice and grill/broil for about 10 minutes OR until the chicken is golden and crisp, and the peas are cooked through. Garnish with fresh chopped parsley.⠀⠀⠀⠀⠀⠀⠀⠀⠀

NOTES:If you don’t have a cast iron skillet, any heat proof pan would work OR cook first in a normal frying pan, then transfer over to an oven proof baking dish.

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