Spanish-Style Chicken Breast & Pepper Stew With Brown Rice

Take your chicken out of the fridge, open the packet and let it air, then preheat the oven to 220°C/ 200°C (fan)/ gas 7

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Add your chicken to a baking tray (use tin foil to avoid mess!) with a drizzle of vegetable oil and a pinch of salt

Sprinkle over your ground smoked paprika and give everything a good mix up, then put the tray in the oven for 18-20 min or until cooked through (no pink meat!)

Whilst the chicken is in the oven, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop roughly

Chop your tomatoes roughly

Peel and finely chop (or grate) your garlic

Meanwhile, heat a large, wide-based pan (preferably non-stick, with a matching lid) with a drizzle of olive oil over a medium heat

Once hot, add the chopped tomatoes and half the chopped garlic (you'll use the rest later!) with a pinch of sugar and a generous pinch of salt and cook for 1-2 min or until the garlic has slightly softened

Once slightly softened, reduce the heat to medium-low and cook, covered, for 6-8 min or until the tomatoes begin to break down

Boil a kettle

Dissolve your chicken stock mix and tomato paste in 300ml [390ml] [500ml] boiled water – this is your tomato stock

Chop your black olives roughly

Add the tomato stock, chopped peppers and chopped black olives to the pan and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook for 6-8 min or until the sauce has slightly thickened

Meanwhile, combine the remaining garlic (not a big garlic fan? Try using less!), white wine vinegar and mayo in a small bowl and mix everything together – this is your garlic aioli

Once cooked, remove the chicken from the oven and transfer it to a clean board and shred apart using two forks – this technique is known as 'pulling'

Add the pulled chicken and dried oregano to the pan and cook for a final 2-3 min or until the chicken is warmed through

Season generously with black pepper – this is your Spanish-style chicken & pepper stew