Spanish Rice

With Lemon and Tarragon Chicken Thighs

Spanish Rice

Serves 6

Ingredients

300g long grain white rice

1 red pepper, diced

1 green pepper, diced

2 cloves garlic. finely chopped

200g peas, (frozen are fine)

1 onion, chopped

450ml vegetable stock

Freshly ground pepper

Pinch of Saffron

6 green olives, stoned and chopped (optional)

2 tbsp olive oil

Few drops of Tabasco sauce (optional)

Heat the olive oil in a heavy based pan and add the onion, stir over a medium heat until the onion is softened.

Add the garlic and stir in for a further minute. Add the rice, peas and peppers and stir to combine.

Pour over the stock and add the saffron. Cook over a medium heat for 10-12 minutes until the stock has been absorbed and the rice is tender but still has a bite, add the chopped olives.

Taste and add a little salt if necessary, season with pepper. Add a few drops of Tabasco sauce if want a slight heat to the rice.

For the Chicken Thighs

2 medium sized chicken thighs per person

Juice and zest of 1 lemon (enough for 6 thighs)

Large pinch brown sugar

Coarse salt

1 tsp dried Tarragon per 6 thighs

In a bowl, mix the lemon zest, lemon juice Tarragon and sugar.

Lay the chicken thighs in a roasting tin and drizzle over the mixture.

Roast in the oven for 25-35 minutes until the chicken is tender and golden.

Sprinkle with course salt and serve with the Spanish rice.