Spanish chicken stew

Ingredients
For the Spanish chicken stew
1 chicken, (weighing about 1.5kg), jointed
6 tbsp Olive oil
2 slices serrano ham, or other dry cured Spanish ham, diced
1 large Onion, sliced
4 cloves Garlic, sliced
3 red peppers, seeds removed and thinly sliced
400g tin Tomatoes
2 Bay leaves
2 Cloves
1 small cinnamon stick
3 dried Chillies, chopped
For the saffron rice
300g long grain rice
500ml water
1 tsp Olive oil
pinch Saffron, threads

Method

1. For the Spanish chicken stew: pat the chicken pieces with kitchen paper to remove any excess moisture. Heat the olive oil in large heavy-based casserole over a medium heat, add the chicken pieces and fry for about 5 minutes, turning occasionally, until golden brown.

2. Remove the chicken and set aside on a warm plate. Add the serrano ham, onion, garlic and peppers to the same pan used to cook the chicken and fry gently, stirring occasionally, for 10 minutes, or until the vegetables are soft and golden.

3. Tip in the tomatoes, bay leaves, cloves, cinnamon stick, chillies and the fried chicken pieces and stir together.

4. Bring the stew to the boil then reduce the heat to low, cover the pan and simmer gently for about an hour, or until the chicken is completely cooked and the sauce is rich and thick. Season, to taste, with salt and freshly ground black pepper.

5. For the saffron rice: while the chicken is cooking, tip the rice into a medium saucepan and cover with the water. Add the oil, saffron and a pinch of salt and bring to the boil.

6. As soon as the rice starts to boil give it a quick stir, reduce the heat to its lowest setting, cover the pan and leave it to cook very gently for 15-20 minutes, without stirring, or until cooked.

7. Serve the chicken stew with the saffron rice.