Slow Cooked Spanish Rice
a pinch of saffron strands
1.1 litres/2 pints/5 cups hot chicken stock
2 tbsp olive oil
4 boneless, skinless chicken thighs, roughly diced
1 onion, chopped
1 red (bell) pepper, seeded and sliced
75g/3oz chorizo sausage, diced
2 garlic cloves, crushed
a pinch of chilli powder
300g/11oz/1⅓ cups rice
salt and ground black pepper
4 tbsp chopped fresh parsley
1 Stir the saffron into the hot stock. Set aside for 5 minutes. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the chicken and cook for 10 minutes, turning often, until golden brown, then transfer to a slow cooker.
2 Add the onion to the pan and cook for 5 minutes until softened. Add the red pepper and chorizo and cook for 5 minutes, then add the garlic and cook for 1 minute. Stir in the chilli powder.
3 Stir in the rice and then add the stock and seasoning. Transfer to the slow cooker and stir well. Cover and cook on Low for 1–2 hours until the rice is tender and the chicken is cooked through.
4 Sprinkle with parsley and serve with rice or potatoes.