2 tbsp olive oil
500g skinless boneless chicken thighs
1 red pepper, cut into chunky pieces
1 celery stalk, sliced
1 carrot, sliced
1 tbsp garlic infused oil
1 tbsp white wine vinegar
1 tbsp smoked paprika
400ml chicken stock
large handful black olives (such as couchillo)
50g flaked almonds, toasted
cooked rice, to serve
Serves - 4
In a large saucepan, heat 1 tbsp of the oil. Season the chicken and brown on both sides for 7-8 mins until golden, then set aside on a plate.
Put the remaining 1 tbsp oil in the pan with the pepper, carrot, celery and garlic infused oil.
Fry on a medium heat for 8 mins or until slightly golden. Add the vinegar and cook for 1 min.
Return the chicken to the pan with the paprika and stock.
Bring to the boil, then turn down to simmer for 25 mins until the chicken is cooked through. Add the olives and almonds, and serve with rice.
Recipe adapted from: Good Food