Spanish chicken

Name: Spanish chicken
Yield: 4
Ingredients: ½ cup Dry white wine (Main); 1 pinch Saffron (Main); 1 medium Onion; 1 large Tomato; 1 Red capsicum (Main); 8 Free-range boned & skinned chicken thighs (Main); 2 Tbsp Olive oil; 3 cloves Garlic, crushed; 2 Bay leaves; 3 cups Chicken stock; 1 ¼ cups Short grain rice, choose a Spanish one (Main); 1 cup Stuffed green olives (Main)

for 4 people

Jan Bilton

Food writer and cookbook author.

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Feel-good food made in one pan.

Ingredients

½ cup	Dry white wine (Main)
1 pinch	Saffron (Main)
1 medium	Onion
1 large	Tomato
1	Red capsicum (Main)
8	Free-range boned & skinned chicken thighs (Main)
2 Tbsp	Olive oil
3 cloves	Garlic, crushed
2	Bay leaves
3 cups	Chicken stock
1 ¼ cups	Short grain rice, choose a Spanish one (Main)
1 cup	Stuffed green olives (Main)

Directions

Combine the wine and saffron and stand until ready to use.
Dice the onion. Chop the tomato. Seed and dice the capsicum.
Season the chicken with flaky sea salt and freshly ground black pepper. Heat the oil in a large non-stick frying pan on medium-high. Brown the chicken all over and transfer to a plate.
Place the onion and capsicum in the pan and saute, stirring, for 5 minutes. Add the wine/saffron mixture and the bay leaves. Simmer for 10 minutes, until the liquid has almost evaporated.
Add the rice, stock, chicken and olives. Bring to the boil, reduce the heat to a simmer, cover, then cook for about 30 minutes, stirring halfway through. The rice should still be a little firm. Remove from the heat and stand for 10 minutes before serving.