spanish chicken and rice

Name: Spanish Chicken and Rice
Prep time: 20 min
Cook time: 50 min
Yield: 4
Cuisine: Australian
Ingredients: 2 tablespoon(s) 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 teaspoon(s) ground turmeric; 2 teaspoon(s) ground cumin; 2 teaspoon(s) mild paprika; 2 - cinnamon sticks; 1/4 teaspoon(s) chili powder; 1/2 cup(s) dry white wine; 1 can(s) diced tomatoes, 10.5 oz.; 1 1/2 cup(s) chicken stock; 1 cup(s) arborio rice; - chopped flat-leaf parsley leaves, to serve; - pitted black spanish olives, to serve

(3 RATINGS)

614 Pinches 14 Photos

Pam Taylor-MacKenzie

Toodyay

Updated on Mar 6, 2018

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

Rate

Spanish chicken and rice in a pan with a wooden spoon.

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.

— The Test Kitchen

prep time 20 Min

cook time 50 Min

method Bake

yield 4 serving(s)

Ingredients

2 tablespoons 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 teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons mild paprika
2 - cinnamon sticks
1/4 teaspoon chili powder
1/2 cup dry white wine
1 can diced tomatoes, 10.5 oz.
1 1/2 cups chicken stock
1 cup arborio rice
- chopped flat-leaf parsley leaves, to serve
- pitted black spanish olives, to serve

How To Make spanish chicken and rice

Test Kitchen Tips

Spanish sausage can be hot and spicy or smoked and mild. Depending on your tastes, choose the sausage you prefer. It makes all the difference.

Step 1

Preheat oven to 350 F/ lower for a fan forced oven.

Step 2

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.
Step 3

Add chicken. Cook turning occasionally for 5-7 minutes or until browned. Transfer to a plate.
Step 4

Add sliced sausage to the pan and cook until browned.
Step 5

Transfer to a plate.
Step 6

Add remaining oil, capsicum (green bell pepper), onion, and garlic to the pan. Cook for 2-3 minutes or until softened.
Step 7

Add turmeric, cumin, paprika, cinnamon sticks, and chili.
Step 8

Cook for 1 minute or until fragrant.
Step 9

Add wine, tomato, stock, rice, and chicken.
Step 10

Stir to combine.
Step 11

Cover with a lid.
Step 12

Transfer to oven. Bake for 45-50 minutes or until rice is tender and liquid is nearly all absorbed.
Step 13

Remove from oven. Stir through parsley and olives. Serve.
Step 14

You can remove the skin from the chicken before cooking for a bit lower-fat meal.
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