Smoky barbecue chicken and rice recipe

Prepare your BBQ, making sure to keep half clear of coals so you have some indirect heat.

Lay the chicken thighs (2 packs) out onto a tray. Drizzle the chicken thighs with 1 tbsp of olive oil and massage in the smoked paprika (1 tsp) and garlic granules (1 tsp). Season both sides with salt and pepper. Leave these to marinade for 10 minutes.

Meanwhile, place a large sauté pan onto the BBQ. Add a splash of olive oil and smoked pancetta (130 g) to the pan and cook until crispy. Add the onion (1) and garlic (4 cloves) and cook for 2 minutes before adding in the red pepper (1/2) and green pepper (1/2) and sweet paprika (1 tsp), stir well.

Add the bomba rice (300 g) and cook for 2 minutes, stirring regularly to toast the rice lightly. Add in the grated tomatoes (3), saffron (1 pinch) and chicken stock (1 pouch). Stir well and cook gently on the BBQ with the lid closed for around 15 minutes. When the rice has absorbed all the liquid and the rice has softened, sprinkle the peas (100 g) over the rice and pop a lid on the pan and remove it from the BBQ. Set it aside to rest.

Place the chicken thighs onto the BBQ and cook for around 10-12 minutes, turning frequently until the skin is crispy and the chicken is cooked through. Remove them from the BBQ and place them onto a tray to rest.

When you are ready to serve, spoon the rice into bowls and slice the chicken and serve it on top. Sprinkle with parsley (as needed) and serve the aioli (to taste) on the side.