Thursday, 12 November 2009

Spanish Rice
With Lemon and Tarragon Chicken Thighs

Spanish Rice
Serves 6


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.

No comments:

Post a Comment

Seafood Paella

Paella is the taste of Summer for me.  As soon as the sun is out so is the paella pan. I cooked this one on the hob, using two burners but i...