One Pot Chicken Thighs

This is a rich tomato saucy one pot chicken and rice dish that boasts beautiful smoky notes with Spanish flavours and perfectly cooked chicken – it is so simple to whip together for a family meal or equally to impress your friends.

Serves: 4

60 mins

Ingredients

1 garlic bulb
2 tbsp extra virgin olive oil
1 x 305ml jar Peat’d Original Tomato Sauce
4-6 chicken thighs
100g dry cured chorizo cubed
2 large shallot minced ( or 1 medium white onion)
225g basmati rice rinsed and drained
60ml dry white wine
550ml chicken stock (2 cubes)
100g pitted green and black olives
Fresh chopped coriander or parsley to serve
Crumbled feta to serve

Method

Step 1

Sprinkle the thighs with salt and place in a cast iron pan skin side down on medium low heat cooking undisturbed for 12-15 minutes until crispy and golden. Flip and cook for two minutes then set aside. You don’t want to overcrowd the pan so might need to work between two or in batches.

Step 2

In a casserole pot or large sauté pan with a lid add the chicken fat and turn on medium heat, add the shallot and sauté on until soft ( 5 min). Add the chorizo and cook until it starts to crisp up and oil is released.

Step 3

Turn heat up and add the rice tossing a cooking to toast, deglaze with the wine then add all of the roasted garlic by squeezing them out of the skin.

Step 4

Add the jar of Peat’d Original Tomato Sauce and mix cooking for a couple of minutes.

Step 5

Add the olives, stock and nestle the chicken back in skin side up.

Step 6

Bring to a boil then turn to low and cover cooking for 25 minutes. Turn heat off and let it sit for 5 minutes. If you would like to crisp up the top place the pan underneath the grill on high for a few minutes.