Vámonos! What are you waiting for? You know you want to shove this in your mouth.

Yields4 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins

HERE’S WTF YOU NEED:
 olive oil
 250 g soft Spanish chorizo, cut into chunks
 8 chicken thighs, skin on and boneless
 1 large sweet onion, diced
 4 cloves garlic, sliced
 250 g basmati rice
 250 g can crushed tomatoes
 6 pieces char-grilled peppers, diced
 350 ml chicken stock
 50 ml sweet red wine
 1 pinch saffron threads
 1 tsp smoked paprika
 salt to taste
 ¼ cup black olives
 1 tbsp coriander, finely chopped
 1 lemon, quartered lengthways

HERE’S WTF YOU DO:
1

In a large skillet on medium heat, add around 1 tbsp of olive oil and toss the chorizo in, frying until fragrant and oil starts to come out. This should take around 3 minutes. Then, spread the chorizo around and place the chicken thighs in, skin side down and let the crisp up for around 3-5 minutes. Flip them thighs to the other side and lightly fry.

2

Take out the chicken thighs and place aside. Tip the sweet onion and garlic into the pan and fry until translucent, then tip in the rice and fry a few minutes more.

3

Stir in the tomatoes, peppers and fry a bit more. As it starts to stick a bit, tip in the stock, red wine and then place the chicken thighs back in. Throw the saffron and paprika over, add salt to taste, cover with a lid and let this cook for 15 minutes.

4

Uncover, give it a gentle stir, the liquid should be almost dried up by now. Chuck in the olives and cook for a further 5 minutes until liquid completely absorbed and rice is cooked.

5

Turn off heat, sprinkle the cilantro over and plate up. Serve with lemon on the side.

6

Stuff that into your fuckin face!

Ingredients

HERE’S WTF YOU NEED:
 olive oil
 250 g soft Spanish chorizo, cut into chunks
 8 chicken thighs, skin on and boneless
 1 large sweet onion, diced
 4 cloves garlic, sliced
 250 g basmati rice
 250 g can crushed tomatoes
 6 pieces char-grilled peppers, diced
 350 ml chicken stock
 50 ml sweet red wine
 1 pinch saffron threads
 1 tsp smoked paprika
 salt to taste
 ¼ cup black olives
 1 tbsp coriander, finely chopped
 1 lemon, quartered lengthways

Directions

HERE’S WTF YOU DO:
1

In a large skillet on medium heat, add around 1 tbsp of olive oil and toss the chorizo in, frying until fragrant and oil starts to come out. This should take around 3 minutes. Then, spread the chorizo around and place the chicken thighs in, skin side down and let the crisp up for around 3-5 minutes. Flip them thighs to the other side and lightly fry.

2

Take out the chicken thighs and place aside. Tip the sweet onion and garlic into the pan and fry until translucent, then tip in the rice and fry a few minutes more.

3

Stir in the tomatoes, peppers and fry a bit more. As it starts to stick a bit, tip in the stock, red wine and then place the chicken thighs back in. Throw the saffron and paprika over, add salt to taste, cover with a lid and let this cook for 15 minutes.

4

Uncover, give it a gentle stir, the liquid should be almost dried up by now. Chuck in the olives and cook for a further 5 minutes until liquid completely absorbed and rice is cooked.

5

Turn off heat, sprinkle the cilantro over and plate up. Serve with lemon on the side.

6

Stuff that into your fuckin face!

SPANISH CHORIZO RICE

We love Chorizo! You do too? Here are some more recipes:

Send this to someone who can't cook!