Ingredients
- 6 chicken thighs
- 3 tbsp oil
- 250g uncooked white rice
- 250ml chicken stock
- 1 Lemon
- 250ml Toffee Apple Cider
- Parsley for garnish
For the Spanish seasoning mix
- 1 tsp Ground Cumin
- 1 tsp Salt
- 2 tsp Paprika
- 1 tsp Chilli powder
- 1 tsp Garlic granules
- 1 tsp Coriander
Spicy, sweet, smoky, and packed full of flavour. This recipe is perfect for the end of summer and the beauty of this one is the adaptability – the chicken can be finished on the BBQ, or it can be cooked in advance and served cold as a side dish, or served more like a one-pot wonder Paella when those evenings start to creep in.
This homemade recipe is easy to make and best served with an ice-cold bottle of Brothers Toffee Apple cider.
Method - Serves 3
- In a small bowl mix together all ingredients for the Spanish seasoning mix.
- Place chicken thighs in a large bowl and drizzle with 2 tablespoons of oil.
- Tip the seasonal mix onto the chicken and mix to coat well.
- Add the remaining tablespoon of oil to a large skillet and bring to medium heat.
- Cook chicken for 3 minutes on each side until browned. Transfer to a plate. (It won’t be cooked through at this point).
- Add rice, chicken stock, the juice from 1/2 of the lemon, Toffee Apple cider and stir.
- Return chicken to the pan on top of the rice. Cover and cook for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through.
- Garnish with lemon slices and freshly chopped parsley and serve immediately.
