Mediterranean Chicken Recipe
Sue has been at it again, cooking up a storm this time using our Green pitted olives.
She rustled up this delicious Mediterranean Chicken dish, using chicken thighs, tomatoes, peppers and a chicken and white wine sauce.
Ingredients
2 red onions, finely chopped
6 mini peppers or 2 large peppers (any colour) deseeded and chopped
3 flame roasted red peppers, sliced (from a jar)
4 large vine tomatoes (or a tin of chopped tomatoes)
6 chicken thighs – skin on and bone in
250g Arborio/carnaroli/paella rice
Glass white wine
400ml chicken stock
Juice of one lemon
Salt and Pepper
Oregano
Olive oil
Spring onions, sliced for garnish
12 West Country Green Pitted Olives, halved
BBQ seasoning optional
Method
I used a large paella pan to cook this dish.
Season the chicken thighs with salt, pepper and dried oregano. Add a little of your favourite BBQ seasoning too if you like.
Into your pan pour some olive oil and when hot, place in the chicken thighs, skin side down. When the skin is nicely coloured, turn over and add in the chopped onions and peppers and sauté for five minutes.
Add in the chopped tomatoes and flame roasted red peppers and give it a good stir.
Pour in the risotto rice and mix well into the pepper and onions so each grain of rice is coated in the mixture. Tip in the glass of white wine, chicken stock, lemon juice and stir well.
Cover with tinfoil – this will help the rice to steam and cook through.
After 15 minutes, add in the olives and stir again. Make sure it’s not sticking on the bottom and add a little more water if needed. Recover with foil for a little longer until the rice is just done.
Check the chicken is cooked thoroughly.
Remove from the heat and sprinkle with the chopped spring onion. Serve straight from the dish.
