Arroz Con Pollo

Ingredients
1 tbsp olive oil
1 whole chicken, jointed
2 tsp salt
½ tsp fresh-ground black pepper
2 tbsp paprika
1 small onion, chopped
2 cloves garlic, minced
2 bay leaves
1 red bell pepper, chopped
400 g can chopped tomatoes
1 tbsp tomato puree
2 chicken stock cubes
185 g of rice
2 tbsp chopped fresh parsley

Method
1..In a large frying pan or ovenproof dish, heat the oil over moderately high heat. Season the chicken with ¼ tsp each of the salt and pepper. Cook the chicken, turning, until well browned, about 8 minutes in all.

2.Remove the chicken from the pan. Reduce the heat to moderately low. Add the paprika, onion, garlic and bay leaves to the pan and cook, stirring occasionally, until the onion starts to soften, about 2 minutes. Add the pepper and cook, stirring occasionally, until it starts to soften, about 3 minutes.

3.Next, add the tomatoes, tomato paste, stock and the remaining 1¾ tsp salt and ¼ tsp of the pepper and bring to a simmer.

4.Then stir in the rice and add the chicken in an even layer.

5.Simmer, partially covered, over moderately low heat until the chicken and rice are just done, 20 minutes. To serve, sprinkle with parsley.

Arroz Con Pollo is a taste of Spain. It’s the perfect one pot family meal whether you’re eating indoors or alfresco this summer.