Suitable from 12 months. Makes four portions
1 tablespoon olive oil
6 small or 4 big chicken thighs, boned, skinned and halved
100g pack sliced chorizo, cut into pieces
2 onions, peeled and chopped
1 red or yellow pepper, deseeded and diced
1 stick of celery, chopped (optional)
3 garlic cloves, peeled and chopped
Pinch of saffron
100ml water mixed with 1 tablespoon balsamic vinegar
500ml hot vegetable stock (made with one stock cube)
200g easy-cook long grain rice
400g can chickpeas
Fresh parsley to sprinkle
1 lemon, sliced
1. Heat the oil in a wide-bottomed, non-stick saucepan and brown the chicken on all sides. Remove from the pan then set aside.
2. Add the chorizo to the pan and fry for 1-2 minutes. Add the onions, pepper, celery and garlic. Lower the heat, cover and cook for 10-15 minutes, stirring occasionally.
3. Add the chicken, saffron and vinegar mixture. Stir, turn up the heat and let the vinegar mixture bubble for 2 minutes. Reduce the heat and pour in the stock. Cover and cook for 6 minutes. Add rice, cover and cook for 10 minutes
4. Add chickpeas and cook for 5 minutes until the rice is tender but still al dente. Take off the heat, stir and rest for 6 minutes. Serve garnished with parsley and slices of lemon.
Suitable for freezing.
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