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Practical way to Making Yummy Almost Spanish Chicken

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Almost Spanish Chicken

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Below are the ingridients that are required to prepare a yummy Almost Spanish Chicken:

  1. Take 3 tbsp of olive oil.
  2. Provide of Salt and black pepper.
  3. Take 8 of chicken thighs.
  4. You need 2 of onions, sliced.
  5. Get 2 of peppers (red or 1 red & 1 green), deseeded and sliced.
  6. Get 4 cloves of garlic, chopped.
  7. Use 1 of leek, sliced.
  8. Take 50 g of sun-dried tomatoes in oil, drained and wiped dry.
  9. Provide 100 g of Serrano ham, torn into 2 cm pieces or several slices chorizo.
  10. Take 225 g of brown basmati or long-grain rice.
  11. Prepare 1 tbsp of tomato paste.
  12. Provide 1 tsp of smoked paprika.
  13. You need 1 tsp of dried thyme.
  14. Prepare 1 tsp of zatar.
  15. Prepare 1 of bird’s eye chili, finely chopped.
  16. Prepare 250 ml of chicken or vegetable stock.
  17. Get 250 ml of dry white wine.
  18. Get 50 g of black or green olives, pitted.
  19. You need 1 of small orange, in segments.

Ready with the ingridients? Below are the procedures on cooking Almost Spanish Chicken:

  1. Pre-heat your oven to Gas Mark 4 or your electric equivalent. This is 160C on my Neff Circotherm but is more like 180C for other ovens..
  2. Season the chicken thighs well..
  3. Heat 2 tbsp oil in a large casserole and brown the chicken thighs all over, in small batches not all at once. Set aside..
  4. Use a very little wine to deglaze the bottom of the casserole, add the third tbsp of oil. When hot, add the onions, gently fry for 3 minutes, then add the peppers, garlic, chili and leek and fry for a further 3 minutes or until just turning brown, stirring occasionally..
  5. Add the sun-dried tomatoes and Serrano ham/chorizo and stir gently but thoroughly..
  6. Stir in the rice. Once it’s coated, add the tomato purée, smoked paprika, thyme and zatar..
  7. Add the stock and wine and stir thoroughly. Bring to a fast simmer..
  8. Reduce to a gentle simmer and carefully place the chicken thighs on top without disturbing the rice. Similarly place the orange segments and olives..
  9. Put on a tight-fitting lid and transfer to the pre-heated oven. Cook for around 1 hour. The rice should be cooked but still with a little “bite”..
  10. Serve piping hot onto warmed plates..

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