Spanish Chicken And Rice Recipe

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Spanish Chicken and Rice

Pam Taylor-MacKenzie

By
@mackamum

I now use boneless Chicken thighs cut into bite sized pieces , lightly seasoned withs the spices and Spanish Chirizo sausages sliced and browned.


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Comments:

Serves:

4 men. I usually double it and add even more drumsticks.

Method:

Bake

Ingredients

2 Tbsp
olive oil
8
chicken drumsticks or chicken thighs ( i use boneless and lightly season with a bit of the same seasonings)
1
large brown onion, chopped
1
large green capsicum, chopped
2
large garlic cloves, chopped
1 tsp
ground turmeric
2 tsp
ground cumin
2 tsp
mild paprika
2
cinnamon sticks
1/4 tsp
chilli powder
1/2 c
dry white wine
400 g
can diced tomatoes
1 1/2 c
chicken stock
1 c
arborio rice
chopped flat-leaf parsley leaves, to serve
pitted black spanish olives, to serve
1-2
spanish sausages, sliced

Directions Step-By-Step

1
Preheat oven to 350 F/ lower for a fan forced oven.
2
In a large flame proof baking dish (with a lid). If you don't have a flame proof one just cook in a large pan and tranfer to the covered baking dish. Heat half the oil. Add chicken. Cook turning occasionally for 5-7 minutes or until browned.
Transfer to a plate. Add remaining oil, capsicum, onion and garlic to pan. Cook for 2-3 minutes or until softened. Add turmeric, cumin, paprika, cinnamon sticks and chilli. Cook for 1 minute or until fragrant. Add wine, tomato, stock, rice and chicken. Stir to combine. Cover with a lid.
3
Transfer to oven. Bake for 45-50 minutes or until rice is tender and liquid is nearly all absorbed.
4
Remove from oven. Stir through parsley and olives. Serve.
5
You can remove the skin from the chicken before cooking for a bit lower-fat meal.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Australian
Hashtags: #cup, #rice, #arborio