Ingredients

• 1 tbsp olive oil
• 1 clove garlic
• finely sliced
• ¼ red onion
• finely sliced
• 1 tsp paprika
• 1 tbsp tomato purée
• 50ml/2fl oz red wine
• 150g/5½oz rice
• cooked according to packet instructions
• salt and freshly ground black pepper
• ½ tsp cayenne pepper
• 1 tsp paprika
• 1 tbsp olive oil
• ½ lemon
• juice only
• ½ tsp dried chilli flakes
• 100g/3½oz chicken breast
• 2 tbsp grated Manchego cheese
• 25g/1oz Greek yoghurt

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the red rice
• heat the olive oil in a frying pan over a medium heat. Add the garlic and onion and fry for 2-3 minutes
• until softened.
• Add the paprika
• fry for one minute
• then add the tomato purée and red wine. Bring to the boil then simmer to reduce the liquid by half.
• Add the cooked rice
• stir well and season
• to taste
• with salt and freshly ground black pepper.
• For the chicken
• place the cayenne pepper
• paprika
• oil
• lemon juice and chilli flakes into a bowl and mix together well.
• Add the chicken breast
• turn in the spice mixture to coat and leave to marinate for 10 minutes.
• Heat an ovenproof griddle pan until smoking. Rub off the marinade and chargrill the chicken breast for two minutes on each side
• until brown griddle marks appear. Transfer to the oven and cook for 10-12 minutes
• or until completely cooked through (the juices should run clear when the breast is pierced with a skewer).
• Remove the chicken from the oven and slice the chicken into bite-sized pieces.
• To serve
• place the chicken on a warm plate with the red rice alongside. Garnish the red rice with the grated Manchego
• garnish the chicken with the Greek yoghurt.