Spanish Chicken

Step 1/6

• 237½ g chicken thighs

• frying pan

Heat the frying pan and dry-fry the chicken thighs for about 5 minutes to seal them on all sides.

Step 2/6

• 1 red bell peppers

• knife

Deseed and dice the red peppers

Step 3/6

• 150 g paella rice
• ½ tsp smoked paprika powder

Stir the rice, smoked paprika and diced pepper into the chicken. Make sure it’s well combined.

Step 4/6

• ½ chicken stock cube
• 350 ml chicken stock

Add the chicken stock and bring to the boil. Then cover and simmer for 15 minutes, stirring occasionally.

Step 5/6

• 50 g peas

Add the peas and season it to your taste.

Step 6/6

Cook, covered, for another 5 minutes until the rice and chicken are cooked through and no pink meat remains and the stock has been absorbed.

Enjoy your meal!