José's Spanish Chicken Rice

Ingredients

300g  chicken pieces
2  tablespoons olive oil (Spanish is spicier and very suitable for this dish) 300g  Rice (white long grain)
Small pinch of saffron
Pinch of Spanish paprika or pimentón (sweet or hot, I prefer the sweet)
1 onion, chopped
1 clove garlic, crushed
1 green pepper, chopped
1 glass dry sherry (or dry white wine)
300g chopped tomatoes
300ml stock (try ready made Swiss bouillon, the chicken or the vegetable)
If using home-made stock ensure it has sufficient salt, at least half a teaspoon)

Method

1.     Heat 1 tablespoon oil in a frying pan, on a medium heat, add chicken pieces and sauté 5 minutes each side, until browned. Lift the chicken out and set aside.

2.     Using the same pan on low heat, add 1 tablespoon oil and fry the onion, garlic and pepper gently until soft. About 2 minutes.

3.     Add the rice, and allow it to be coated in the oil, continuing to fry very gently for a minute.

4.     Add the sherry, keep frying gently for another minute.

5.     Add the stock, tomatoes, saffron and paprika.

6.     Turn heat up to medium and cook gently for 20 minutes or until rice is tender.

7.     Add the sauté chicken and heat through for a couple of minutes.

Serve immediately.