Arroz de Frango — Portuguese Chicken Rice

Ingredients

• 6 chicken thighs, skin on and bone in
• 2 tbsp olive oil
• 100g Portuguese chouriço, sliced
• 1 onion, chopped
• 3 cloves garlic, crushed
• 1 red pepper, diced
• 1 tbsp tomato purée
• 300g long grain rice
• 750ml hot chicken stock
• 2 bay leaves
• 1 tsp paprika
• Salt and black pepper to taste
• Chopped fresh flat-leaf parsley, to serve

Method

1. Season the chicken. Heat the oil in a wide casserole and brown the chicken for 8 minutes. Add the chouriço and cook for 3 minutes.

2. Add the onion and pepper and cook for 6 minutes, then add the garlic, tomato purée and paprika for 1 minute.

3. Stir in the rice, then pour in the hot stock and add the bay leaves.

4. Bring to the boil, cover and simmer gently for 20 to 25 minutes until the chicken is cooked and the rice is tender.

5. Remove the bay leaves, season to taste, scatter with parsley and serve.