Spanish chicken & rice

• Chicken thighs (bone-in)800g
• Basmati rice300g
• Brown onions150g
• Mixed peppers (3 pack)1
• Garlic (4 bulbs, approx 40 cloves)2
• Smoked paprikastore cupboard5g
• Chopped tomatoes (400g tin)1
• Stock cubes (12 pack)1
• Frozen garden peas150g

Plus salt and pepper. About £4.05 for the amounts used.

Method

1. 1

   Brown 800g chicken thighs, skin-side down, in a large deep pan for 6 minutes, then remove.

2. 2

   Fry 1 chopped onion and 1 chopped pepper for 5 minutes. Add 2 crushed garlic cloves and 1 tsp smoked paprika, then stir in 300g rice.

3. 3

   Add 1 tin chopped tomatoes and 1 stock cube dissolved in 500ml boiling water. Return the chicken, skin-side up, cover and simmer gently for 25 minutes until the rice is tender and the chicken cooked through.

4. 4

   Scatter over 150g frozen peas, cover and cook for 3 minutes more.