- 3 chicken breasts (one per person)
- A couple of teaspoons of paprika
- 110g bacon lardons
- An inch of ginger, chopped
- An onion, chopped
- 1 small red chilli
- Long grain rice
- 450ml chicken stock, two stock cubes
- Lots of olives, halved
- A good pinch of thyme leaves
Season the chicken with salt, pepper and paprika. Fry in a deep saucepan in olive oil until it has browned.
Now take the chicken out and put to one side.
Pop some more oil in the pan and add in the chopped garlic, onion and bacon. Fry and stir it up until the onions look browned.
Now add in the rice and 450ml chicken stock. Let it come to the boil then cover and put it in the oven at 200 for 10 mins. Then give it a stir and add a splash more water.
Cover again and cook for a final 5 mins. The rice and chicken should be cooked.
Add in the olives and the thyme leaves and serve (we also had some spinach with it).
Boom. Done. Nice!