Spanish Chicken And Rice Recipe

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Spanish Chicken and Rice

Pam Taylor-MacKenzie


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

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


2 Tbsp
olive oil
chicken drumsticks or chicken thighs ( i use boneless and lightly season with a bit of the same seasonings)
large brown onion, chopped
large green capsicum, chopped
large garlic cloves, chopped
1 tsp
ground turmeric
2 tsp
ground cumin
2 tsp
mild paprika
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
spanish sausages, sliced


1Preheat oven to 350 F/ lower for a fan forced oven.
2In 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.
3Transfer to oven. Bake for 45-50 minutes or until rice is tender and liquid is nearly all absorbed.
4Remove from oven. Stir through parsley and olives. Serve.
5You 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