Chicken Pilaf Spanish-Style

• 2 tablespoons vegetable oil
• 1 1/4 pounds chicken thighs trimmed, cut into 1 inch pieces
• 1 onion medium, finely chopped
• 1 clove garlic minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1 red bell pepper deseeded, roughly chopped
• 2 chorizo sausages sliced
• 7 ounces white rice medium-grain
• 13 1/2 ounces chopped tomatoes
• 1/2 cup chicken stock
• 5 1/4 ounces frozen pea and sweet corn mix
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1/3 cup fresh flat leaf parsley roughly chopped
• 2 ounces Spanish olives pitted black, sliced
• white bread crusty, 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 oil, chicken, onion, garlic, paprika, ground turmeric, red bell pepper, white rice, tomatoes, chicken stock, lemon zest, lemon juice, flat leaf parsley, black, white bread crusty

Taken from www.yummly.com/recipe/Chicken-Pilaf-Spanish-Style-1405287 (may not work)