Ingredients

• 600g chicken thigh fillets, chopped
• 2 garlic cloves, finely chopped
• Grated zest of 1 lemon
• 2 teaspoons harissa (see note)
• 2 teaspoons smoked paprika (pimenton) (see note)
• 1/4 cup (60ml) olive oil
• 1 onion, chopped
• 1 1/2 cups (330g) Calasparra (see note) or arborio rice
• 1/2 cup (125ml) dry white wine
• 3 cups (750ml) Massel chicken style liquid stock
• 1 cup (120g) frozen peas
• 2 x 190g jars roasted capsicum, drained, chopped
• 1/2 cup black olives, pitted
• 1/4 cup chopped flat-leaf parsley
• Lemon wedges, to serve

Method

• Step 1 Combine chicken, garlic, zest, harissa, paprika and oil in a bowl. Place in fridge to marinate for 15 minutes. Heat a non-stick pan over medium-high heat. Add chicken and cook, stirring, for 5 minutes or until golden. Remove chicken and set aside.
• Step 2 Add a little oil to pan if necessary, then add onion and cook, stirring, over medium heat for 2-3 minutes until softened. Add rice, then stir for 1 minute to coat rice in onion mixture.
• Step 3 Add the wine and allow to bubble for 2-3 minutes, then add stock and bring to the boil. Return chicken to the pan, season, then simmer for 15 minutes, stirring occasionally, or until rice is almost cooked and most of the stock is absorbed. Stir in peas, capsicum and olives. Cook for a further 2 minutes until rice is tender and all the stock is absorbed. Stir through parsley, then serve with lemon wedges.