One-pot Spanish-style chicken with peppers, olives & mixed grains

Adding pulses to a classic one-pot casserole is a great way to bulk it out whilst upping your count of plant-based ingredients.

Ingreadient

• 4 large chicken thighs
• 1 tbsp Essential Olive Oil
• 60g pack Cooks’ Ingredients Diced Chorizo
• 1 red onion, finely chopped
• 2 clove/s garlic, finely chopped
• 1 pack mixed Romano peppers, deseeded and thinly sliced
• 400g can chopped Italian tomatoes with sliced olives
• 50ml dry white wine (or chicken stock)
• 400g can Essential Chickpeas In Water, drained
• 250g pack Merchant Gourmet Smoky Spanish-Style Grains & Rice
• ¼ x 25g pack flat leaf parsley, roughly chopped
• 1 Leafy salad, to serve

Step by step

1. eason the chicken. Heat the oil in a large flameproof casserole or sauté pan and cook the chicken on a high heat on all sides until golden brown. Drain on kitchen paper
2. Add the chorizo to the pan and cook for 1 minute until glossy, then add the onion, garlic and peppers. Stir over a medium heat for 5 minutes until softened and starting to brown, then add the tomatoes, wine (or stock) and seasoning to the pan. Return the chicken to the pan and bring to the boil.
3. Cover and simmer gently for 20 minutes, then stir in the chickpeas and grain mix, breaking it up with a spoon. Return to the boil and simmer for 10-15 minutes, uncovered, until the chicken is cooked through, the juices run clear and there is no pink meat, and the grains are piping hot. Finish with the parsley and serve with the salad.