Spanish Chicken and Rice
By
Pam Taylor-MacKenzie
@mackamum
16
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.
Ingredients
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2 Tbspolive oil
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8chicken drumsticks or chicken thighs (I use boneless and cut into bite-sized pieces)
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1-2Spanish chorizo sausages, sliced
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1large brown onion, chopped
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1large green capsicum (bell pepper), chopped
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2large garlic cloves, chopped
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1 tspground turmeric
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2 tspground cumin
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2 tspmild paprika
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2cinnamon sticks
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1/4 tspchili powder
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1/2 cdry white wine
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1 can(s)diced tomatoes, 10.5 oz.
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1 1/2 cchicken stock
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1 carborio rice
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·chopped flat-leaf parsley leaves, to serve
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·pitted black spanish olives, to serve
How to Make Spanish Chicken and Rice
- 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.
