Spanish Chicken and Lemon Rice

1: In a mixing bowl, add the chicken thighs and all the ingredients for the marination.

2: Mix thoroughly, cover and let it marinate for 1 hour.

3: In a blender jar add all the ingredients for the paste and blend into a fine paste and set aside.

4: In a deep pan pour olive oil and cook the chicken on a high flame for 2 minutes on each side and set aside.

5: In the same pan add the soaked basmati rice and saute on a high flame until the rice is browned.

6: Add the paste and mix gently making sure you’re not breaking the rice.

7: Cook for 4-5 minutes on a moderate flame until the raw flavour disappears.

8: Add salt and pour water, and bring it to a boil. Place the cooked chicken on top add the lemon slices on top of the chicken, Cover and cook on a simmer for 12-14 minutes.

9: Let it rest for 10 minutes and fluff it up gently and serve hot.