Spanish Chicken and Rice

• olive oil↗1⁄4 cup
• chicken thighs↗4
• chicken drumsticks↗6
• large red onion, diced↗1
• large green capsicum, diced↗1
• sweet paprika↗3 teaspoons
• chopped tomatoes1

  (16 ounce) can

• ground turmeric↗1 teaspoon
• arborio rice or 1 1/4 cups paella rice↗1 1⁄4 cups
• boiling water3 1⁄2 cups

Step-by-step instructions

1. 1

   Heat 2 tablespoons of the oil in a large pot.

2. 2

   Season the chicken pieces with salt & pepper and brown in batches.

3. 3

   Remove from pot.

4. 4

   Add the remaining oil to the pot & gently saute the onion & capsicum until the onion is transparent.

5. 5

   Stir in the paprika and cook for 30 seconds.

6. 6

   Add the tomatoes and simmer gently until it has thickened.

7. 7

   Stir in the water, then add the rice and the tumeric.

8. 8

   Return the chicken to the pot and stir to combine.

9. 9

   Bring to the boil, cover, reduce heat to low and simmer for about 1 hour or until chicken is tender and almost falling off the bone.