Spanish Rice with Chicken and Chorizo

Ingredients

• 6 bone-in chicken thighs (with skin)
• coarse salt and freshly ground pepper
• 3 Tbs. olive oil
• 6 oz. chorizo, skin removed and cut into chunks
• 2 large onions, roughly chopped
• 2 red bell peppers, deseeded and roughly chopped
• 4 garlic cloves, minced
• 2 tsp. smoked paprika
• 1/2 tsp. dried chilli flakes
• 1 1/2 cups Arborio rice
• 3 cups chicken stock, heated with a
• generous pinch of saffron threads
• 1/2 lb. frozen peas
• 1 lemon

Directions

To prepare the chicken, season the thighs with salt and pepper.  In a large flat pan, heat the olive oil and brown the chicken on all sides.  Remove from the pan.  Into the pan, cook the chorizo until lightly golden and remove from the pan.  Immediately, stir in the chopped onions and peppers with a sprinkling of salt and continue cooking, stirring, until the onions are softened.  Stir in the garlic, paprika, and chilli and cook, stirring, for another 2 minutes.  Now, stir in the rice.  Then, stir in the saffron-infused stock.  Season with salt and pepper.  Bring to the boil, stirring, then reduce the heat to a simmer.  Bury the browned chicken and chorizo in the rice, and cook covered until the chicken is cooked through and the rice is tender, about 25 minutes, stirring from time to time to prevent sticking.  Place the frozen peas on top of the rice, cover and let sit for 5 minutes to meld the flavors.  Squeeze lemon over the top and serve immediately.  Serves 6 as a main course.  (Recipe adapted from FOOD from PLENTY BY Diana Henry)