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Categories:
olive oil onion red pepper paprika garlic chili flakes chicken thighs flour chicken stock sherry saffron rice olive oil spring onions long grain rice chicken stock saffron threads sour cream green olives parsley
Viewed: 40 - Published at: 6 years agoIngredients
- 1 tbsp olive oil
- 1 None onion, sliced
- 1 None red pepper, seeded, sliced
- 2 tsp smoked paprika
- 2 cloves garlic, minced
- 1/2 tsp chili flakes (optional)
- 1 lb chicken thighs, halved
- 3 tbsp seasoned flour
- 1 cup chicken stock
- 1/2 cup sherry
- None None Saffron Rice
- 1 tbsp olive oil
- 4 None spring onions, chopped
- 10.5 oz long-grain rice
- 3 cups chicken stock
- 1 pinch saffron threads
- 4 tbsp sour cream
- 2 oz stuffed green olives
- None None chopped parsley and lemon wedges, to serve
Method
- Heat oil in a large frying pan over medium heat. Saute onion, pepper, paprika, garlic and chili flakes for 2-3 mins, until onion is tender. Dust chicken in flour then add to pan. Cook, stirring, for 3-5 mins, until golden brown. Add stock and sherry. Simmer, covered, for 10 mins. Remove lid and simmer for another 8-10 mins, until reduced by half.
- Meanwhile, to make the saffron rice, heat oil in a large saucepan over high heat. Saute spring onions for 1-2 mins. Add rice and stir to coat in oil. Add stock and saffron. Bring to a boil then reduce heat to very low and simmer, tightly covered, for 10 mins. Remove from heat. Set aside, covered, for 5 mins.
- Fold sour cream and olives into chicken. Season to taste. Simmer gently for 2-3 mins. Sprinkle with parsley. Serve with rice and lemon wedges.
