1 tbsp olive oil
800g chicken thighs
1 onion, chopped
2 cloves garlic, chopped
1 red pepper, deseeded and diced
2 tomatoes, chopped
1/2 tsp smoked paprika
250g risotto rice
400ml chicken stock
Chopped flat parsley leaf to garnish
Preheat oven to 180'C, gas mark 4.
Heat the oil in a large ovenproof, deep frying pan. Add the chicken and fry for 10-12mins until golden brown on all sides. Remove to a plate and pour off all but 1 tbsp cooking juices from the pan.
Add the onion, garlic and pepper to the pan and cook for 5mins until soft and golden brown.
Stir in the tomatoes, paprika and rice, and coat in the oil. Add the stock, season and bring to boil. Cook gently, stirring for 5mins until the rice is no longer soupy but not dry.
Stir the chicken thighs in the top of the rice, cover and transfer the pan to the oven for 20-25mins until the chicken is cooked through and the juices run clear, and the rice is tender.
Fork through the rice, sprinkle with chopped parsley and serve.
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