Ingredients

  • 4 chicken thighs
  • 1 brown onion, diced
  • 2 garlic cloves, minced
  • 100g cooking chorizo, cut into slices
  • 1 yellow pepper, finely sliced
  • 1 red pepper, finely sliced
  • 1 tsp smoked paprika
  • 2 sprigs thyme
  • 1 bay leaf
  • 300g paella rice
  • 150ml white wine
  • 800ml chicken stock
  • 4 tomatoes, roughly chopped
  • 1–2 blood oranges, cut into wedges
  • 60g green or black pitted olives
  • 50ml red wine vinegar
  • 2 tbsp roughly chopped parsley

Method

  1. Preheat the oven to 200˚C/180˚C fan assisted/gas mark 6. Heat 2–3 tablespoons of oil in a heavy casserole dish. Add the chicken thighs and brown all over. Remove and set aside.
  2. Add the onion and cook for two minutes before adding the garlic, chorizo and peppers. Cook for a further five minutes. Add a splash of water if it begins to burn around the edges and turn the heat down.
  3. Add the paprika, thyme, bay leaf and paella rice. Stir to coat it. Add the wine and allow it to bubble away until reduced down by half.
  4. Return the chicken thighs to the pan, skin side up along with any juices. Add the stock, tomatoes, orange wedges, olives and vinegar. Season with salt and pepper.
  5. Cover and pop into the oven for 30–40 minutes. Let it do its thing, don’t be tempted to stir it.
  6. Remove from the oven and check the seasoning. Scatter over the chopped parsley before serving.
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 1 March 2018

You may also be interested in…

Recipe

Doughnuts 4 ways

Choose from: roast rhubarb & custard, turmeric & chai latte, chocolate & espresso ganache with Baileys glaze, lemon curd & spiced sugar crust

Read more…

Recipe

Gooseberry and ginger custard tart

Try this delicious, seasonal dessert

Read more…

Recipe

Crispy beef with miso-glazed aubergines, pak choi and rice

A healthy and filling dish with oriental flavours

Read more…

Recipe

Hot & sour tofu with pickled fennel and courgette salad

A fragrant starter, with an oriental twist

Read more…

Recipe

Peanut butter, chocolate & coconut slices

This winning combination makes for a decadent treat

Read more…

Recipe

Spiced butterflied leg of lamb with salsa verde sauce

A delicious alternative to a traditional Sunday roast – perfect for Spring

Read more…

View the archive