"I presented this recipe in the class named ‘OnePot Wonders’, so as the name suggests all the preparationand serving is done from the one dish. It is a meal in a pot.All that may be needed is a green salad."

Ingredients

6 chicken marylands - with bone – cut into 2 pieces

1 large onion – chopped

3 garlic cloves - finely chopped

3 tsp smoked paprika

1 tbls dried oregano

3 medium potatoes – cut into chunks

1 large red capsicum – sliced

½ cup meduim grain rice

1 cup frozen peas

2 chorizos – sliced

1 large pinch saffron – soaked in 2 cupsof warm water

oil for sautéingGarnish

chopped parsley

6 tbls sour cream

Method

1.

Mix the paprika and oregano with approximately2 tablespoons of oil.

2.

Coat the chicken pieces with the spice mixtureand leave to marinate (preferably overnight).

3.

Heat a wide based oven proof casserole dishor a sauté style pan (as shown in photo –approximately 30 - 32 cms) and add the slicedchorizo. Fry on a medium heat, each side for 1 - 2minutes.

4.

Remove the chorizo from the pan and placeon draining paper till needed.

5.

Add a dash of oil, add the onion and garlicto the casserole and sauté on a gentle heatfor 2 - 3 minutes.

6.

Add the capsicum and sauté for 2 minutes.

7.

Add the rice and peas, stirring to coat with theonion, etc.

8.

Turn off the heat.

9.

Place the chicken pieces, chorizo and potatoeson top of the rice mixture and gently pour overthe saffron water.

To Cook

10.

Heat the oven to 170°C.

11.

Bring the casserole to the boil and place in the oven.

12.

Cook uncovered for 1 ¼ hours approximately.

13.

Turn the oven off and rest for 20 - 30 minutes in the oven.

To Serve

14.

Sprinkle with the chopped parsley.

15.

Take to the table and serve with the sourcream on the side.

Tips

Chicken marylands (the drumstick and thigh) portionsare the best cut to use for this slow style of cooking aschicken breasts would become dry and overcooked bythe time the rice and potatoes are cooked.

A wide based casserole, such as a buffet style or sautéis the best cooking vessel as this creates a wide surfacearea – like a cheat’s paella. (check out the photos).

The chicken, etc. can be prepared a couple of hours inadvance, which I often do as all the hard work is donebefore the guests arrive. All that needs attending toa couple of hours or so before dinner, is to reheat thepan till boiling point on the hot plate and then placeit in the preheated oven. Obviously, this is weatherpermitting.

The casserole, topped with the parsley and takento the table is the way I like to serve this dish. Servethe sour cream in a separate bowl for friends to helpthemselves.

The best way to coat the chicken pieces with the spicemixture is with the help of a pair of disposable gloves.Certainly saves the hands.

Make sure the paprika is the smoked variety and notthe hot.

Makes great leftovers the next day.Entertaining couldn’t be easier.