Special equipment:
31⁄2in (8.5cm) pastry cutter
6 large ramekins

Ingredients:
1 quart (1 liter) chicken stock
3 carrots, sliced
1lb 10oz (750g) large potatoes, diced
3 celery stalks, thinly sliced
6oz (175g) peas
1lb 2oz (500g) cooked skinless, boneless chicken
4 tbsp unsalted butter
1 onion, chopped
1⁄4 cup all-purpose flour
3⁄4 cup heavy cream
pinch of ground nutmeg
sea salt and freshly ground black pepper
leaves from 1 small bunch of parsley, chopped
1 egg

For the topping:
1 1⁄3 cups all-purpose flour, plus extra for dusting
1 tbsp baking powder
1 tsp salt
4 tbsp unsalted butter, diced
leaves from 1 small bunch of parsley, chopped
2⁄3 cup milk, plus more if needed

Method:
1 Boil the stock in a large saucepan. Add the carrots, potatoes, and celery, and simmer for 3 minutes. Add the peas and simmer for about 5 minutes, until all the vegetables are tender. Drain, reserving the stock. Cut the chicken into slivers and put in a bowl. Add the vegetables.

2 Melt the butter in a small saucepan over medium heat. Add the onion and cook for 3–5 minutes, until softened but not browned. Sprinkle the flour over the onions and cook, stirring, for 1–2 minutes. Add 2 cups stock and heat, whisking, until the sauce comes to a boil and thickens. Simmer for 2 minutes, then add the cream and a pinch of nutmeg, and taste for seasoning. Pour the sauce over the chicken and vegetables, add the parsley and mix gently.

3 Sift the flour into a large bowl with the baking powder and salt. Make a well in the center and add the butter. Rub with your fingertips to form fine crumbs. Add the parsley, make a well again, and pour in the milk, cutting in quickly with a knife to form coarse crumbs. Add more milk if it is dry. Bring the dough together with your fingers.

4 Knead the dough lightly on a well-floured surface until smooth. Pat the dough out to a thickness of 1⁄2in (1cm). Cut out rounds with the pastry cutter. Pat out the trimmings and cut additional rounds, for a total of 6.

5 Preheat the oven to 425°F (220°C). Divide the chicken filling evenly among the 6 dishes. Place a scone round on each pie (it’s nice if the scone is positioned slightly off-center, so you can see some of the creamy filling). Lightly beat the egg with a pinch of salt and use to glaze the rounds.

6 Bake for 15 minutes. Reduce the heat to 350°F (180°C) and bake until the crust is golden brown and the filling is bubbling. It should take 7–10 minutes longer. If the scone topping threatens to burn, cover the pies loosely with a sheet of foil.

PREPARE AHEAD:
The filling can be prepared 1 day ahead, covered, and chilled. Bring it to room temperature before baking.

BAKER’S TIP:
Although this scone topping is very easy to make, you can also make this pie with a puff pastry  or shortcrust  topping instead. Try experimenting with the filling too, adding different herbs; tarragon is a particularly good choice here.

Chicken Pot Pies with Herb Crust

Special equipment:
7in (18cm) metal pie dish or cake pan

Ingredients:
1 onion, finely chopped
3 tbsp olive oil
2oz (50g) diced pancetta
2 leeks, about 7oz (200g), cut in 1⁄2in (1cm) slices
6oz (150g) button mushrooms, washed,
halved, or quartered if necessary
2 large chicken breasts, about 14oz (400g),
cut in 1in (2.5cm) chunks
1 heaping tbsp chopped thyme
1 heaping tbsp chopped parsley
1 tbsp all-purpose flour, plus extra for dusting
1 1⁄4 cups half-and-half
1 tbsp Dijon mustard
sea salt and freshly ground black pepper
9oz (250g) ready-made all-butter puff pastry,
or see pages 370–371, steps 5–12, reducing
quantities by one-third
1 egg, beaten, for glazing

Method
1 Preheat the oven to 400°F (200°C). In a pan, cook the onion in 2 tablespoons of the olive oil for 5 minutes, until softened, but not brown.

2 Add the pancetta and cook for 2 minutes. Add the leeks and button mushrooms and cook for another 3–5 minutes until the pancetta is crispy.

3 Add the remaining olive oil to the pan and add the chicken and herbs. Cook over high heat for 3–4 minutes until colored on all sides.

4 Sprinkle the flour over the pie filling and stir it in well. Pour in the half-and-half, add the mustard and salt and pepper and bring to a boil, stirring. The mixture should thicken as it heats.

5 Continue to cook for 5 minutes over low heat until the liquid has reduced. Turn the filling out into the pie dish.

6 Roll out the pastry, cover the pie, and bake as directed for Fish Pie, see left, steps 3–4.

Chicken Pie Recipe

Ingredients:
2 tbsp unsalted butter
2 leeks, thinly sliced
1 tsp chopped thyme
1 tsp all-purpose flour, plus extra for dusting
1/3 cup chicken stock
1 tsp lemon juice
1lb 5oz (600g) puff pastry
10oz (300g) skinless, boneless cooked chicken,
chopped
salt and freshly ground black pepper
1 egg, beaten, for glazing

Method:
1 Melt the butter in a pan. Add the leeks and cook over low heat, stirring, for 5 minutes, or until fairly soft. Stir in the thyme, then sprinkle with the flour and stir in.

2 Gradually blend in the stock and bring to a boil, stirring until thickened. Remove from the heat, stir in the lemon juice, and leave to cool.

3 Preheat the oven to 425°F (220°C). Roll out just under half the pastry on a lightly floured work surface to a 10 x 6in (25 x 15cm) rectangle. Lay the pastry on a dampened baking sheet.

4 Roll out the remaining pastry to a 10 x 7in (25 x 18cm) rectangle, lightly dust with flour, then fold in half lengthwise.

5 Make cuts 1⁄2in (1cm) apart along the folded edge to within 1in (2.5cm) of the outer edge.

6 Stir the chicken into the leek mixture and season. Spoon over the pastry base, leaving a 1in (2.5cm) border. Dampen the edges of the pastry with water.

7 Place the second piece of pastry on top and press the edges together to seal; trim off excess.

8 Brush the top with beaten egg and bake for 25 minutes, or until golden brown and crisp. Let cool for a few minutes before serving.

9 PREPARE AHEAD Freeze after sealing and trimming excess.

Chicken Jalousie Recipe

Chicken and Ham Potpies

Ingredients:
1 oz (25 g) butter
¼ cup (25 g) all-purpose flour
1 cup (300 ml) chicken stock
7 tbsp (100 ml) milk
2 tbsp crème fraîche
1 tsp dried mixed herbs
Salt and black pepper
1 tbsp vegetable oil
1 small onion (sliced)
12 oz (350 g) chicken breast (cubed)
4 oz (125 g) cooked ham (cubed)
¾ cup (100 g) frozen peas
12 oz (350 g) ready-made puff pastry
1 egg (beaten)

Place the butter, flour, stock, and milk in a medium saucepan. Cook over a moderate heat and continue stirring with the whisk until the mixture starts to thicken.

Bring to a boil, then reduce the heat and add the crème fraîche and herbs. Season to taste with salt and freshly ground black pepper, then simmer for 2–3 minutes.

Heat the oil in a frying pan and add the chicken and onion. Cook for 3–4 minutes, stirring occasionally, until the onion has softened and the chicken has browned.

Stir the chicken and onions into the sauce, then cover and simmer for 10 minutes. Remove the pan from the heat and stir in the ham and peas.

Preheat the oven to 400°F (200°C). Allow the mixture to cool slightly, then divide it between four small, individual pie dishes or fill one large pie dish.

Roll out the pastry on a lightly floured surface, then cut out four circles, slightly larger than the tops of the pie dishes. Use the scraps to make thin strips to
cover the edges of the pie dishes.

Brush the edges of the pie dishes with the egg, then press on the strips of pastry. Brush with egg again, then place the pastry lids on top. Use your fingers to seal the edges of pastry together.

Brush the tops with egg and make a cross in the top of each pie to allow the steam to escape. Cook for 20 minutes on the top rack of the oven, until the pastry is puffed and golden.

Variation:
Use vegetable stock in Step 1. In Steps 3 and 4, omit the chicken and ham. Simmer the sauce for 5 minutes and add ¾ lb (350 g) cooked potatoes, carrots, and parsnips, and ½ cup (75 g) corn when you add the peas.

Makes one deep-dish 10-inch pie, 6 to 8 slices

Filling
One 4- to 5-pound chicken
5 medium carrots, cut into ½-inch slices (reserve ½ cup for pie, and the top and bottom tips for cooking chicken)
5 celery stalks, cut into ½-inch slices (reserve ½ cup for pie, and the top and bottom tips for cooking chicken)
Salt and freshly ground black pepper
½ cup ½-inch cubed potato
½ cup ½-inch cubed yellow onion
1 stick salted butter
1 cup unbleached all-purpose flour
½ cup chicken broth (reserved from cooking chicken)
1 cup heavy cream

Crust
1 recipe Traditional Pastry Piecrust dough for a 10-inch double-crust pie
½ cup heavy cream (to glaze the top crust and crimped pie edges)

Method:
To prepare the filling, in a large pot with a strainer, immerse the chicken in cold water with the carrots and celery including tips, reserving ½ cup carrots and ½ cup celery for later use. Season with salt and pepper.

Place the pot over medium-high heat. Once the water comes to a boil, lower the heat to medium and place a cover on the pot. Boil the chicken for 1 hour, or until the internal temperature of the chicken reaches 165°F (use a meat thermometer to check the temperature), periodically skimming off any fat or residue. Another indicator that the chicken is done is that the leg pulls apart easily. Once the chicken is cooked, remove it from the broth.

Remove the celery and carrots and discard them so that only the chicken broth remains. Set the broth aside. Allow the chicken to cool, and then pull it apart into small bite-size pieces, discarding the skin and any bones and unwanted pieces.

Measure out 2 cups chicken for the pie, and reserve remaining chicken for another use.While pulling the chicken apart, bring the broth to a boil and add the ½ cup carrots and ½ cup celery, the potatoes, and the onions, allowing them to simmer for about 10 minutes, or until tender. Strain the broth into a bowl and set aside. Transfer the vegetables to a large bowl. Add the pulled chicken.

Preheat the oven to 425°F.

Melt the butter in a heavy-bottom saucepan over medium heat. Stir in the flour and whisk constantly for approximately 1 minute, or until the paste becomes a golden brown (be careful not to overcook the paste—you want it to be golden brown, not deep brown).

Add ¼ cup of the chicken broth, continuing to whisk constantly. When the chicken broth has been incorporated, whisk in the remaining ¼ cup chicken broth. Add the heavy cream and continue whisking as the sauce thickens and the cream is incorporated, making sure to scrape the sides of the saucepan to prevent burning.

Whisk until the cream has reached a thick consistency and is free of any clumps. Lower the heat and continue cooking for 1 to 2 minutes, stirring constantly. The mixture will be thick. Remove the cream mixture from the heat. Mix the cream mixture into the chicken and vegetables and season with salt and pepper. Set the chicken filling to the side while you prepare the pie shell.

To prepare the pie shell, divide the ball of dough in half, setting one half to the side. On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 12-inch circle. Fold the circle in half, place it in a deep-dish 10-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.

Spread the chicken filling evenly across the bottom of the pie shell.

To prepare the top crust, roll out the second half of the dough with a rolling pin until it forms a 12-inch circle. Fold the dough circle in half and place it over the filling, with the straight line of the half circle running down the middle of the pie. Unfold the circle so that the entire pie is covered.

Using your thumb and index finger, crimp the edges of the pie together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times. Brush the top of the pie and crimped edges with heavy cream to create a perfect, golden brown finish.

To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for 45 minutes, or until the middle of the pie is hot. Allow the pie to cool for 5 to 10 minutes before serving.

Cooked Chicken Pot Pie can be stored in the refrigerator for up to 3 days. An uncooked pie can be stored in the freezer for up to 3 months. Wrap the pie tightly in plastic wrap and store it in your freezer. For best results, thaw the pie in the refrigerator before baking as instructed.

Note and Tips:
I first started selling these pies at small farmers’ markets in Vermont and quickly discovered just how many people share my appreciation for them. To this day, we still have a hard time keeping them stocked at the store.

Homemade Chicken Pot Pie

Makes :6

Ingredients:
1 cup refried beans
1 pound cooked, shredded chicken breast meat
1/2 cup chopped onion
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 cup chili powder
2 cups salsa
2 cloves garlic, minced
3 tablespoons water
4 tablespoons olive oil, divided
6 (10 inch) flour tortillas

Method:
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.

Heat 2 tablespoons oil in a large saucepan over medium heat. Saute onion and garlic in oil until tender. Stir in salsa and water. Season with chili powder, cumin, and cinnamon.

Transfer the mixture to a blender or food processor, and blend until smooth. Return mixture to the saucepan, stir in the chicken, and cook until heated through.

Spoon an equal amount of refried beans down center of each tortilla, and top with equal amounts of the chicken mixture.

Fold tortillas over the filling, and secure with toothpicks. Arrange seam-side down in the prepared baking dish, and brush with the remaining olive oil.

Bake 15 minutes in the preheated oven, turning every 5 minutes, until golden brown and crisp.

Chicken Chimi in the Oven

Serves 4 to 6.

Ingredients:
3-lb. chicken
1 t. salt
2 t. paprika
1 t. cayenne pepper
1 t. onion powder
1 t. dried thyme
1 t. white pepper
1/2 t. pepper
1/2 t. garlic powder
1 c. onion, chopped
cooked rice

Method:
Pat chicken dry with paper towels. Combine spices in a small bowl; mix well.

Rub spice mixture well into chicken, inside and out. Place chicken in a large plastic zipping bag; refrigerate overnight.

In the morning, place chicken in a slow cooker; top with onion. Cover and cook on low setting for 8 to 10 hours. Serve over cooked rice.

7-Spice Sticky Chicken

Serves 6.

Ingredients:
12-oz. pkg. chicken stuffing mix
3 10-3/4 oz. cans cream of chicken soup, divided
1/2 c. milk
3 to 4 c. cooked chicken, cubed
12-oz. pkg. shredded Cheddar cheese

Method:
Prepare stuffing mix according to package directions; place in a slow cooker.

Stir in 2 cans soup. In a separate bowl, stir together remaining soup, milk and chicken. Add to slow cooker.

Spread cheese over top. Cover and cook on low setting for 4 to 6 hours, or on high setting for 2 to 3 hours.

Joan’s Chicken Stuffing Casserole

Serves 4.

Ingredients:
6 skinless chicken thighs
8-oz. can tomato sauce
1-1/2 oz. pkg. Sloppy Joe mix
2 T. honey
cooked rice

Method:
Place chicken in a slow cooker. Combine remaining ingredients except rice; pour over chicken.

Cover and cook on low setting for 6 hours. Discard bones. Serve chicken and sauce over cooked rice.

Sloppy Joe Chicken

Serves 6 to 8.

Ingredients:
6 boneless, skinless chicken breasts
15-1/4 oz. can corn, drained
16-oz. can black beans, drained and rinsed
16-oz. jar salsa
6 to 8 10-inch flour tortillas
Garnish: shredded Cheddar cheese, sour cream, salsa, guacamole

Method:
Place chicken in a slow cooker; top with corn, beans and salsa.

Cover and cook on low setting for 8 to 10 hours, or on high setting for 4 to 6 hours. Shred chicken; stir back into slow cooker. To serve, spoon mixture onto tortillas. Add desired garnishes and roll up.

Anne’s Chicken Burritos

Serves 4 to 6.

Ingredients:
2 carrots, peeled and sliced
2 stalks celery, chopped
2 to 3 potatoes, peeled and quartered
2 onions, sliced
3 boneless, skinless chicken breasts, cubed
14-1/2 oz. can chicken broth
2 c. water
1/4 t. salt
1/4 t. pepper
1/2 t. dried parsley
1/2 t. dried basil

Method:
Place vegetables in a slow cooker; add chicken. Pour in broth and water; sprinkle seasonings over top.

Cover and cook on low setting for 8 hours, or on high setting for 4 hours.

Savory Chicken Soup

Ingredients:
4 boneless, skinless chicken thighs
3-1/2 c. chicken broth
2 c. plum tomatoes, chopped
1 c. green pepper, chopped
1 c. onion, chopped
1/2 c. long-cooking rice, uncooked
1/2 c. canned garbanzo beans, drained and rinsed
3 cloves garlic, chopped
1/2 t. salt
1/2 t. pepper
1 bay leaf
Garnish: shredded Monterey Jack cheese, diced avocado

Method:
Combine all ingredients except garnish in a slow cooker.

Cover and cook on low setting for 7 to 9 hours, until chicken and rice are tender. Discard bay leaf.

To serve, place a chicken thigh in each soup bowl; top with soup and garnish as desired. Serves 4.

Country Chicken Stew

Makes 4 servings.

Ingredients:
2 T. olive oil
3-lb. chicken, quartered and skin removed
2 cloves garlic, minced
1 onion, chopped
1 green pepper, chopped
1/2 c. celery, chopped
2 t. curry powder
1/3 c. currants or raisins
14-1/2 oz. can whole tomatoes, chopped
1 t. sugar
salt and pepper to taste
cooked rice
Garnish: 1/4 c. slivered almonds

Method:
Heat oil in a skillet over medium heat. Sauté chicken just until golden; place in a slow cooker and set aside.

Add garlic, onion, green pepper, celery and curry powder to skillet; sauté briefly. Remove from heat; stir in remaining ingredients except rice and almonds.

Pour over chicken. Cover and cook on low setting for 6 hours.

Serve over cooked rice; sprinkle with almonds.

Country Chicken Captain

Serves 4.

Ingredients:
1 lb. boneless, skinless chicken breasts
26-oz. jar chunky garden vegetable spaghetti sauce
1 zucchini, chopped
1 green pepper, chopped
1 sweet onion, chopped
cooked rotini pasta
Garnish: chopped black olives, shredded Parmesan cheese

Method:
Place chicken in a slow cooker; pour sauce over top. Add vegetables.

Cover and cook on low setting for 6 to 8 hours. To serve, spoon over cooked pasta. Garnish with olives and Parmesan cheese.

Chicken Cacciatore recipe

Serves 6 to 8.

Ingredients:
3 boneless, skinless chicken breasts, cubed
14-1/2 oz. can chicken broth
14-1/2 oz. can diced tomatoes
10-3/4 oz. can tomato soup
1/2 lb. smoked pork sausage, sliced
1/2 c. cooked ham, diced
1 onion, chopped
2 t. Cajun seasoning
hot pepper sauce to taste
cooked rice

Method:
Combine all ingredients except rice in a slow cooker; stir. Cover and cook on low setting for 8 hours. Serve over cooked rice.

Bayou Chicken

Ingredients:
2 tbsp olive oil
18oz (500g) mixed boneless and skinless game,
such as pheasant, partridge, venison, rabbit,
and pigeon, diced
1 onion, sliced
1 carrot, sliced
1 parsnip, sliced
1 fennel bulb, sliced, fronds reserved
2 tbsp all-purpose flour
1 cup chicken stock
3⁄4 cup hard apple cider or apple juice
9oz (250g) cremini mushrooms, thickly sliced
1⁄2 tsp fennel seeds
salt and freshly ground black pepper

Method:
1 Preheat the oven to 325°F (160°C). Heat 1 tbsp of the oil in the casserole over medium-high heat. Add the game and cook for 3–4 minutes, stirring occasionally, until lightly browned. Transfer to a plate.

2 Add the remaining oil to the pot and heat. Add the onion, carrot, parsnip, and fennel and cook for 4–5 minutes, stirring occasionally, until lightly colored.
3 Sprinkle in the flour and stir. Gradually stir in the stock and cider. Add the mushrooms and fennel seeds, then return the meat to the pan.

4 Season with salt and pepper and bring to a boil. Cover and bake for about 11⁄2 hours, or until the meat is tender.

5 Sprinkle the casserole with the reserved fennel fronds and serve hot.

6 PrePAre AheAd The casserole can be cooked, cooled, and refrigerated for up to 2 days, and will improve in flavor during that time.

Autumn game casserole recipe

Ingredients:
8 quail
lime wedges, to serve
For the marinade
3 tbsp sweet chili dipping sauce
3 tbsp finely chopped cilantro
2 tbsp fresh lime juice
1 tbsp Asian sesame oil
1 garlic clove, crushed
one 1⁄2in (13mm) piece peeled and finely grated fresh ginger
1 garlic clove, crushed through a press

method
1 Using poultry shears or strong scissors, cut each quail down one side of the backbone. Open the quail and place on a work surface, skin side up. Press each quail firmly on the breastbone to flatten. Slash the breast skin with a knife.

2 Mix the marinade ingredients in a small bowl. Place the quail in a nonmetallic dish. Brush the marinade over the quail, especially in the cuts. Cover and refrigerate for 1 hour–2 days.

3 Position the broiler rack 6in (15cm) from the source of heat and preheat the broiler. Line a broiler pan with oiled aluminum foil and place the quail on the pan.

4 Broil for 12–15 minutes, turning once, until golden brown and the juices show no trace of pink when pierced at the bone with the tip of a sharp knife.

5 Serve hot, with lime wedges for squeezing. Good wIth Boiled rice and green vegetables, such as French beans.

Grilled quail with ginger glaze recipe

Ingredients:
1 tbsp vegetable oil
1 onion, chopped
2 celery ribs, chopped
1 green bell pepper, seeded and chopped
1 garlic clove, chopped
1lb (450g) boneless and skinless chicken thighs, cubed
2 tsp sweet or hot paprika
1⁄2 tsp dried oregano
1⁄2 tsp ground cumin
1 tbsp all-purpose flour
2 cups chicken stock
one 14.5oz (411g) can chopped tomatoes
4oz (115g) andouille or kielbasa sausage, sliced
8oz (225g) frozen sliced okra
salt and freshly ground black pepper

Method:
1 Heat the oil in a large saucepan over medium heat. Add the onion, celery, and green pepper and cook for 5 minutes, stirring often, until softened. Stir in the garlic.

2 Add the chicken and cook, turning frequently, about 10 minutes, or until just browned. Stir in the paprika, oregano, cumin, and flour. Stir for 1 minute, then stir in the stock, tomatoes, and sausage.

3 Boil, then reduce the heat and simmer for 20 minutes. Add the okra and simmer for 20 minutes, until the chicken is tender. Season with salt and pepper and serve hot.

Chicken gumbo recipe

Ingredients:
4 boiling potatoes, peeled and diced
2 tbsp olive oil
4 chicken drumsticks, skin removed
4 chicken thighs, skin removed
salt and freshly ground black pepper
2 tbsp all-purpose flour
4oz (115g) small white mushrooms
4 shallots, sliced
2 garlic cloves, minced
2 tsp chopped rosemary
2⁄3 cup dry white wine
1 1⁄4 cups chicken stock
1 bay leaf

Method:
1 Cook the potatoes in a saucepan of boiling water for 5 minutes. Drain well.

2 Heat the oil in a large frying pan over medium-high heat. Season the chicken with salt and pepper and dust with the flour.

3 Add to the pan and cook, turning often, about 6 minutes, until browned. Transfer to a plate. Add the shallots to the pan and cook, stirring often, about 2 minutes, until softened. Add the potatoes, mushrooms, garlic, and rosemary, and cook 2 minutes more.

4 Add the wine, bring to a boil, and cook for 1 minute. Add the stock and return to the boil.

5 Return the chicken to the pan, add the bay leaf, and cover. Reduce the heat and simmer about 50 minutes, or until the chicken is very tender.

6 Discard the bay leaf and adjust the seasoning with salt and pepper. Serve hot.

Chicken fricassee recipe

Ingredients:
2 tbsp olive oil
8 chicken thighs
1 onion, finely sliced
1 green and 1 red bell pepper, both seeded and chopped
2 garlic cloves, finely chopped one 14.5oz (411g) can chopped tomatoes, drained
1 tsp smoked paprika
1 tsp chopped fresh thyme
1 tsp dried oregano
1 bay leaf
1 cup long-grain rice
pinch of saffron threads
31⁄4 cups chicken stock
2 tbsp tomato paste
2 tbsp fresh lemon juice
salt and freshly ground black pepper
3⁄4 cup frozen peas, rinsed

Method:
1 Preheat the oven to 350°F (180°C). Heat 1 tbsp of the oil in the casserole dish over high heat. Add the chicken thighs and brown, turning once, about 5 minutes. Transfer the chicken to a plate and set aside.

2 Pour the remaining 1 tbsp oil to the casserole and reduce the heat to medium. Add the onion and cook about 3 minutes, until softened.

3 Stir in the green and red peppers and garlic and cook for 5 minutes, until they soften. Add the tomatoes, smoked paprika, thyme, oregano, and bay leaf, then stir in the rice. Stir for 1–2 minutes.

4 Crumble in the saffron, then stir in the stock, tomato paste, and lemon juice. Season with salt and pepper.

5 Return the chicken thighs to the casserole, nestling them in the rice. Cover and bake for 15 minutes.

6 Add the peas and bake for 10 minutes more, or until the rice is tender and has completely absorbed the cooking liquid. Serve immediately, while still hot.

Arroz con pollo recipe