What's On The Menu?

It's officially lockdown 3.0 and we're all at home. Here's a quick and easy, home-cooked recipe to feed the family.

Spanish Chicken

(feeds four.) 1hr

Ingredients:

1 tbsp olive oil

8 chicken thighs

125g chorizo

1 onion, sliced

2 garlic cloves, sliced

100ml dry white wine

400g tin chopped tomatoes

400g tin cannellini beans, washed and drained

1 sprig thyme

1 pinch paprika

1 pinch mixed herbs

2 cups long grain rice

How to:

1. Heat the oil in a large pot with lid. Cook the chicken thighs for 5 mins on each side. Remove from the pot. Thickly slice the chorizo, then cook it for a couple of minutes until starting to brown, then tip in the onion and garlic, and cook for 5 mins.

2. Add the wine (if using) and simmer until nearly boiled away. Tip in the tomatoes and beans, 200ml water and season. Return the meat to the pot and add the thyme, paprika and mixed herbs.

3. Simmer for 30-35 mins with lid on (top the stew up with water if it looks like it’s becoming dry) until cooked. Boil the rice. When finished, cut into a thick chunk of chicken to check that it is cooked through.

4. Serve Spanish chicken stew on top of rice.