Method
- Cut the chicken into 12 pieces. Cut the peppers and chillies in half, then removes the seeds and white pith. Cut the peppers into quarters and finely chop the chillies. Make a few cuts in the tomatoes, put into a bowl, pour over boiling water, and leave for a few minutes. Peel off the skin and chop the flesh. Dice the onion.
- Heat the oil in a large frying pan. Season the chicken with salt and cayenne, add to the pan and fry for 8 minutes, turning to brown all over. Remove the chicken from the pan. Add the peppers and onion and fry for 5 minutes until browned. Remove from the pan with a slotted spoon. Add the chillies, paprika, rice and fry, stirring for 1 minute, to coat the rice in the oil.
- Add the hot vegetable stock to the pan, cover and cook the rice over low heat for 10 minutes. Return the peppers, onion and chicken to the pan, add the thyme and tomatoes, cover and simmer for 20 minutes.
- Stone the olives if necessary, roughly chop and stir into the pan. Add the Tabasco, then taste and add seasoning. Sprinkle with parsley and serve.
