Chicken thighs baked in a traditional Spanish sauce and served with rice and salad.
Spanish Chicken Thighs with Rice and Salad
2 tbsp Extra Virgin Olive Oil
1kg pack fresh Chicken Thighs
400g tin Chopped Tomatoes
1 tsp Garlic Granules
1 small handful of fresh Basil
2 tsp Paprika
350g Cherry Tomatoes
8 x Black Olives
1 x Red Pepper, sliced
1 squeeze of fresh Lemon Juice
1 tsp Dried Parsley
Freshly Ground Salt and Black Pepper
Pre-heat the oven to 180°C/Gas Mark 4.
Heat 1 tbsp of oil in a frying pan and brown the chicken on all sides. Drain and place in an ovenproof dish.
Fry the pepper until lightly coloured. Add into the dish with the chicken. Add the garlic, a handful of basil, paprika and tinned chopped tomatoes to a pan. Heat gently for 3-4 minutes.
Pour the sauce over the chicken and bake in the oven for around 35-40 minutes.
Meanwhile, cook the rice as per instructions, then drain. Whilst the rice is cooking, prepare the salad by halving the cherry tomatoes and olives. Mix the two ingredients together.
To make the salad dressing, whisk together 1 tbsp of oil, lemon juice and parsley.
Ensure the chicken is thoroughly cooked and piping hot throughout.
Serve the Spanish chicken with the rice and salad and top with the dressing.