One-pot Spanish-style chicken with peppers, olives & mixed grains

Name: One-pot Spanish-style chicken with peppers, olives & mixed grains
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 4 large chicken thighs; 1 tbsp Essential Olive Oil; 60 g pack Cooks’ Ingredients Diced Chorizo; 1 red onion, finely chopped; 2 clove/s garlic, finely chopped; 1 pack mixed Romano peppers, deseeded and thinly sliced; 400 g can chopped Italian tomatoes with sliced olives; 50 ml dry white wine (or chicken stock); 400 g can Essential Chickpeas In Water, drained; 250 g pack Merchant Gourmet Smoky Spanish-Style Grains & Rice; 25 g pack flat leaf parsley, roughly chopped; 1 Leafy salad, to serve

Adding pulses to a classic one-pot casserole is a great way to bulk it out whilst upping your count of plant-based ingredients.

5 out of 5 stars(5) Rate this recipe

Healthy3 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook45 mins
Total time1 hr

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Ingredients

4 large chicken thighs
1 tbsp Essential Olive Oil
60g pack Cooks’ Ingredients Diced Chorizo
1 red onion, finely chopped
2 clove/s garlic, finely chopped
1 pack mixed Romano peppers, deseeded and thinly sliced
400g can chopped Italian tomatoes with sliced olives
50ml dry white wine (or chicken stock)
400g can Essential Chickpeas In Water, drained
250g pack Merchant Gourmet Smoky Spanish-Style Grains & Rice
¼ x 25g pack flat leaf parsley, roughly chopped
1 Leafy salad, to serve

Method

Season the chicken. Heat the oil in a large flameproof casserole or sauté pan and cook the chicken on a high heat on all sides until golden brown. Drain on kitchen paper
Add the chorizo to the pan and cook for 1 minute until glossy, then add the onion, garlic and peppers. Stir over a medium heat for 5 minutes until softened and starting to brown, then add the tomatoes, wine (or stock) and seasoning to the pan. Return the chicken to the pan and bring to the boil.
Cover and simmer gently for 20 minutes, then stir in the chickpeas and grain mix, breaking it up with a spoon. Return to the boil and simmer for 10-15 minutes, uncovered, until the chicken is cooked through, the juices run clear and there is no pink meat, and the grains are piping hot. Finish with the parsley and serve with the salad.

Cook’s tip

You can use any tinned pulses instead of chickpeas or use a mix. If you’d prefer to use a 1kg pack of Essential Chicken Thighs that’s fine – simply freeze any leftovers. Or cook the whole pack in the pan in this recipe, pull the meat from the extra pieces and cool. Keep covered in the fridge for sandwiches over the coming days.