One Pot Chicken Thigh Paella With Roasted Garlic Aioli

Before you begin...

This recipe takes around 5- 10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and take your chicken out of the fridge, open the packet and let it air

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of olive oil over a medium-high heat

Once hot, add your diced chicken thigh with a pinch of salt and pepper and cook for 2-3 min or until beginning to brown

Boil a kettle

Peel and chop your brown onion[s] into wedges

Slice your sweet pointed pepper[s] into rings

Once the chicken is starting to brown, add the onion wedges and sliced pepper and cook for 1-2 min or until beginning to soften

Add your arborio rice, ground smoked paprika, saffron and half your roasted garlic paste (you'll use the rest later!) to the dish and stir everything together

Add your chicken stock mix and tomato paste with 600ml [780ml] [1.2L] boiled water

Bring to the boil over a high heat

Once boiling, cover with a lid and put the dish in the oven for 25-30 min or until most of the water has absorbed, the rice and chicken are cooked through (no pink meat!) – this is your one pot chicken paella

Meanwhile, combine the remaining roasted garlic paste and mayo to a bowl with 1 tsp [1 1/2 tsp] [2 tsp] cold water and season with a pinch of salt and pepper – this is your roasted garlic aioli

Use this time to clear up, set the table, have a cup of tea or simply chill!