Chicken Pilaf Spanish-Style

• 2 tbsp vegetable or olive oil
• 1 1/4 lb chicken thighs, trimmed, cut into 1 inch pieces
• 1 None medium onion, finely chopped
• 1 clove garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1 None red bell pepper, deseeded, roughly chopped
• 2 None chorizo sausages, sliced
• 7 oz medium-grain white rice
• 1 (13.5 oz) can chopped tomatoes
• 1/2 cup chicken stock
• 5.25 oz frozen pea and sweet corn mix
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1/3 cup fresh flat-leaf parsley, roughly chopped
• 2 oz pitted black Spanish olives, sliced
• None None crusty white bread, to serve

1. Preheat oven to 350u0b0F. Heat oil in a large Dutch oven over medium heat. Cook chicken, in batches, for 3-4 mins, or until golden brown. Set aside. Add onion, garlic, paprika, turmeric, pepper and chorizo. Cook for 5 mins, or until softened. Add rice and cook for 1 min. Add tomatoes and stock. Bring to a boil, cover and transfer to oven for 25-30 mins.
2. Add chicken, peas and sweet corn mix, lemon zest and lemon juice. Cover and bake for another 5-6 mins, or until heated through. Let cool, covered, for 5 mins. Add parsley and olives. Season. Serve with crusty bread.

vegetable, chicken thighs, onion, clove garlic, paprika, ground turmeric, red bell pepper, chorizo sausages, white rice, tomatoes, chicken stock, sweet corn, lemon zest, lemon juice, parsley, black spanish olives, crusty white bread

Taken from recipes-plus.com/api/v2.0/recipes/24489 (may not work)