1-Pans chicken with rice and caramelized lime

• 4 chicken legs with bone and skin (about 700 g)
• 4 tsp The Spice Club Paella mix
• 2 tablespoons extra virgin olive oil
• 2 limes
• 1 cup pitted green olives, coarsely chopped
• 6 cloves garlic, finely chopped
• 1 medium shallot or ½ medium onion, finely chopped
• 2 cups white rice, rinsed
• 1 liter chicken stock
• ¼ cup coarsely chopped fresh parsley, for serving

Step 1: Caramelize the lime

• Heat 2 tablespoons of olive oil in a large, deep pan over medium heat. Cut the limes in half and place cut-side down in the hot pan. Cook for 2-3 minutes until golden brown and caramelized. Remove the limes from the pan and set aside.

Step 2: Sear the chicken

• Add the chicken thighs, skin side down, to the same pan. Cook for 6-8 minutes until the skin is golden brown and crispy. Flip the chicken over and cook for another 4-5 minutes. Remove the chicken from the pan and set aside.

Step 3: Bake aromatics

• In the same pan add the chopped garlic and shallot. Cook for 2-3 minutes until soft and fragrant. Then add The Spice Club Paella Mix and the chopped olives and cook for a further 2 minutes.

Step 4: Add rice and stock

• Add the rinsed rice to the pan and stir well so that the rice can absorb the flavors of the aromatics. Pour in the chicken stock and bring to a boil.

Step 5: Add chicken and simmer

• Return the chicken thighs to the pan, keeping the skin side above the liquid to keep it crispy. Reduce the heat to low, cover the pan and simmer the rice and chicken gently for about 20 minutes, until the rice is cooked through and the chicken is fully cooked.
• If necessary, add extra boiling water if the rice sticks and is not yet cooked.

Step 6: Serving

• Serve the chicken with rice in deep plates, squeeze the caramelized limes over the chicken and rice for extra flavor. Garnish with the roughly chopped parsley and enjoy!