Spanish Chicken and Rice

Name: Spanish Chicken and Rice
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Australian
Ingredients: 2 Tbsp olive oil; 8 chicken drumsticks or chicken thighs (I use boneless and cut into bite-sized pieces); 1-2 Spanish chorizo sausages, sliced; 1 large brown onion, chopped; 1 large green capsicum (bell pepper), chopped; 2 large garlic cloves, chopped; 1 tsp ground turmeric; 2 tsp ground cumin; 2 tsp mild paprika; 2 cinnamon sticks; 1/4 tsp chili powder; 1/2 c dry white wine; 1 can(s) diced tomatoes, 10.5 oz.; 1 1/2 c chicken stock; 1 c arborio rice; chopped flat-leaf parsley leaves, to serve; pitted black spanish olives, to serve

By Pam Taylor-MacKenzie
@mackamum

I now use boneless chicken thighs cut into bite-sized pieces, lightly seasoned with the spices and Spanish chorizo sausages sliced and browned.

Blue Ribbon Recipe

This Spanish chicken and rice is amazing. It's an extremely aromatic dish with an assortment of Spanish spices to excite your senses. We loved the flavor of the Spanish sausage. Spanish olives add some salt to the dish. This takes chicken and rice to a whole new level. It's a must try.

Note: Spanish sausage can be hot and spicy or smoked and milk. Depending on your tastes, choose the sausage you prefer. It makes all the difference. The Test Kitchen

Rating:

★★★★★ 3 votes5

Comments:

17 Comments

Serves:

Prep:

20 Min

Cook:

50 Min

Method:

Bake

Ingredients

2 Tbsp

olive oil
8

chicken drumsticks or chicken thighs (I use boneless and cut into bite-sized pieces)
1-2

Spanish chorizo sausages, sliced
1

large brown onion, chopped
1

large green capsicum (bell pepper), chopped
2

large garlic cloves, chopped
1 tsp

ground turmeric
2 tsp

ground cumin
2 tsp

mild paprika
2

cinnamon sticks
1/4 tsp

chili powder
1/2 c

dry white wine
1 can(s)

diced tomatoes, 10.5 oz.
1 1/2 c

chicken stock
1 c

arborio rice
·

chopped flat-leaf parsley leaves, to serve
·

pitted black spanish olives, to serve
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How to Make Spanish Chicken and Rice

Step-by-Step

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