Somerset Recipes

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

• 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.

Head over to the Brothers Cider Website for the ingredients, measurements and more! https://brotherscider.co.uk/blogs/recipes/spicy-spanish-toffee-apple-chicken-rice