• 2 tablespoons olive oil
  • 500 g (1 lb) boneless, skinless chicken thighs, diced
  • 2 onions, sliced
  • 3 garlic cloves, crushed
  • 1 red pepper, cored, deseeded and roughly chopped
  • 200 g (7 oz) easy-cook long-grain rice
  • 4 tablespoons dry sherry
  • 450 ml (¾ pint) chicken stock
  • 200 g (7 oz) frozen peas
  • grated rind and juice of 1 lemon
  • salt and pepper
  • thyme sprigs, to garnish
  • lemon wedges, to serve

Heat 1 teaspoon of the oil in a frying pan over a medium heat and cook the chicken for 4–6 minutes, or until golden. Remove from the pan and add the remaining oil. Add the onion and cook over a medium heat for 10 minutes until soft. Add the garlic and red pepper and cook for 3 minutes.

Stir in the rice and pour in the sherry and stock. Return the chicken to the pan. Turn the heat to low and cook for 10–15 minutes.

Add the peas and cook for a further 2–3 minutes, or until the liquid has evaporated. Stir in the lemon rind and juice, then season to taste with salt and pepper. Serve garnished with thyme sprigs and accompanied by lemon wedges.

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