Ingredients
- 500 grams boneless skinless chicken thighs (6 thighs)
- 2 tablespoon all-purpose (plain)
- 3 tablespoon olive oil
- 2 yellow onions, finely chopped
- 3 garlic cloves, finely sliced
- 400 grams dry rice (Bomba rice)
- 1 teaspoon sweet paprika
- Saffron (2 good pinches of)
- 2 lemons, whole (juiced)
- 1 1/2 liters chicken stock
- 200 grams green peas (fresh or frozen)
- 1 tablespoon dill, chopped
- 1 tablespoon mint, chopped
- 2 tablespoon parsley, chopped
How to Make
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Step 1: Heat oven to 180C. Season the chicken thighs well and then dust all over with the flour. Heat 1 tbsp of the oil in a paella pan or large, deep frying pan. Fry the thighs until golden brown all over, then transfer to a shallow a plate and reserve.
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Step 2: Add the remaining oil, onions and garlic, and fry very gently until soft, about 10-15 mins. Stir in the rice, paprika, saffron and lemon zest, then add the stock, the chicken and simmer, stirring occasionally, for about 20 mins on a medium heat until the rice is nearly cooked.
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Step 3: Add the peas, and juice of 1 lemon and keep cooking until the rice is just cooked through, along with the veg. Stir through the herbs and as much of the remaining lemon juice as it needs. Correct the seasoning, turn of the heat and cover for 5 mins to let everything settle before serving.
We hope you enjoy this recipe!
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