Spanish chicken rice
4 skinless chicken thighs, bone in
Plain flour for dusting*
2 tbsp olive oil
1 cup brown rice
1 small brown onion, thinly sliced
1 small red capsicum, deseeded & thinly sliced
1 garlic clove, crushed
1 tsp smoked sweet paprika
1 punnet cherry tomatoes, halved
¼ cup fresh oregano, plus extra to serve
2½ cups reduced-salt chicken stock *
1 cup green beans, trimmed & cut into 5cm lengths
1 cup baby spinach
Dust the chicken lightly in flour, shake off excess and set aside.
In a large, deep frypan, heat oil over a medium-high heat. Add the chicken and cook until golden. Transfer to a plate.
Add the rice to the pan, stir to coat well and then stir occasionally until browned.
Add the onion, capsicum and garlic and stir until soft. Add the paprika, stir until fragrant, then add the tomatoes, oregano and stock. Cover, reduce heat to low and cook for 15 minutes. Stir and add a little more stock or water if required. Cover and cook for a further 15 minutes, checking every now and then to make sure it’s not burning.
Place the chicken on top of the rice, cover again and cook for a further 15 minutes. Add the beans, cover again and cook until the rice is just cooked through (6-8 minutes). Add the baby spinach, stand for 5 minutes, season to taste and scatter with extra oregano.
*Gluten free if using gluten free flour and chicken stock
If you can’t get bone-in chicken thighs, use boneless. You may need to reduce the cooking time.