Spanish Chicken and Rice

Instructions

1. Combine the seasoning together in a small bowl.
2. Spray a large deep frying pan with olive oil spray oil and fry the onion, garlic for a few mins to soften. Add the carrot, courgette and pepper and fry for a further 2 mins. Add the rice and chilli 1.5 tablespoon of the season stir to mix thoroughly.
3. Add the tomato paste and chicken broth and bring to the boil, cover and reduce to a simmer until all liquid is almost absorbed (refrain from stirring rice in this cooking period), Add the peas just before the end of cooking time. Remove from heat and set aside still covered with lid for at least 10 minutes so that the steam continues to cook the rice.
4. Add the chicken to a large bowl with the remaining seasoning and rub the seasoning all over the chicken.
5. Heat a frying pan over a medium heat and spray with olive oil spray. Fry for approx 6 minutes each side until browned and cooked all over.
6. Season the chicken to toast with additional salt and black pepper and serve with the rice, lemon slices and fresh coriander (or can use parsley)