Directions
- 1Season 6 chicken thighs (skin on, bone in) with salt, and sear in La Española Cooking Olive Oil until golden. Remove from the pan and set aside.
- 2In the same pan, soften one large sliced onion and 3 sliced red peppers.
- 3Add 100g sun dried tomatoes, 150g sliced cooking chorizo, and 4 sliced garlic cloves. Cook gently until oil has released from the chorizo.
- 4Add white basmati rice (pour rice into a measuring cup up to the 350ml mark), and stir to coat in oil.
- 5Add 2 tbsp tomato paste, 2 tbsp hot paprika, and a pinch of fresh thyme.
- 6Deglaze with 250ml white wine and let bubble for a minute.
- 7Add 410ml good quality chicken stock, salt, and pepper.
- 8Top with chicken thighs, slices of fresh orange, and black olives. Bring to a boil.
- 9Cover with a lid and place in a 180C oven for 1 hour.
- 10Remove from the oven and let sit for 10 minutes.
- 11Finish with a generous drizzle of La Española Squeezy Chilli Oil.
Ingredients
- 6 chicken thighs (skin on, bone in)
- salt
- La Española Cooking Olive Oil
- 1 large sliced onion
- 3 sliced red peppers
- 100 g sun dried tomatoes
- 150 g sliced cooking chorizo
- 4 sliced garlic cloves
- 350 ml white basmati rice
- 2 tbsp tomato paste
- 2 tbsp hot paprika
- 1 pinch fresh thyme
- 250 ml white wine
- 410 ml good quality chicken stock
- pepper
- slices fresh orange
- black olives
- La Española Squeezy Chilli Oil
Equipment
large pot with a lidmeasuring cupoven
Tips
- Let the dish sit for 10 minutes after removing from the oven.
- Finish with a generous drizzle of La Española Squeezy Chilli Oil.
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