Marinate the chicken with the remaining ingredients and allow to infuse for 15 minutes. Meanwhile, sauté the onion, garlic and red pepper then add in the rice, paprika and oregano and cook for 2 minutes. Splash in the wine, then gradually add in the stock, cooking for 20-25 minutes. When almost ready, add in 100ml cream, sweet corn, tomatoes and cook for 2 minutes. Remove off the heat, stir in the chopped coriander and Cheddar and serve in bowls with the chicken thighs on top.

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