Ingredients
- 1/4 cup Extra virgin olive Oil
- 1 Onion , diced
- 1 capsicum, diced
- 4 cloves Garlic
- 250g can tomatoes
- Bay leaf
- 1 teaspoon paprika smoked
- 1 pinch saffron threads
- ¼ cup white wine
- 8 boneless , skinless chicken thighs
- ¼ cup flat leaf Parsley chopped,
- 2 cups medium grain rice
- 3 ¾ cups Chicken stock – reduced salt
Method
- Add olive oil to a skillet over medium heat. Add the onion, capsicum and garlic and cook until onion is translucent. Add canned tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
- Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
- Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
- Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don’t ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).
- Cook for about 15-18 minutes (uncovered). Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
- Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
- Garnish with fresh parsley and lemon slices. Serve.