Kathy says: “This is Spanish-inspired baked chicken and rice. The Calasparra Spanish short-grain rice is infused with saffron and paprika, and the chicken thighs nestled amongst it. Finishing with the fresh crispy vegetables is the perfect way to take this to the table, ready for everyone to dig in.”

Serves 4

Ingredients

1.8kg chicken, jointed
80ml olive oil
1½ onions, finely chopped
1 red pepper, finely chopped
1 green pepper, finely chopped
5 tomatoes, peeled and finely chopped
100ml dry white wine
1.5 litres hot chicken stock
300g Calasparra rice
4 garlic cloves
¼ teaspoon saffron threads
½ teaspoon sweet Spanish paprika
½ pack of fresh thyme
½ teaspoon black peppercorns
200g cherry tomatoes on the vine
200g mixed mangetout, green beans, sugarsnaps, cut into 3-cm/1¼-in pieces
pea shoots, to garnish
sea salt and black pepper

Method

Thoroughly season the chicken with salt and black pepper. Heat the olive oil in a large heavy-based casserole, add the chicken pieces, brown them for 4 minutes on each side, then remove and cover with foil. Add the onions to the casserole and cook for 10 minutes until soft but not coloured, then add the peppers and cook for 10 minutes until soft. Add the chopped tomatoes and cook for another 15 minutes.

Add the wine, bring to the boil, then add the hot stock and return the chicken to the dish. Increase the heat to medium, bring to the boil, then reduce the heat to low and simmer for 40 minutes or until stock has reduced by about a third.

Meanwhile, combine the garlic, saffron, paprika, thyme and peppercorns in a mortar and pestle and pound until well crushed. Add a few tablespoons of hot liquid from the casserole and mix well, then add the crushed spice mixture and the rice to the casserole and stir to combine. Bring to the boil, then simmer for 15–20 minutes until the rice is just tender and chicken is well cooked. Remove from the heat, add the cherry tomatoes on the vine and leave to stand for 10 minutes.

Blanch the mangetout, beans and sugarsnaps and refresh in cold water. Garnish with pea shoots and serve with the fresh green vegetables.

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