Spanish Chicken and Rice

Spanish Chicken And Rice Recipe

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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.


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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

How to Make Spanish Chicken and Rice


  • 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.

Printable Recipe Card

About Spanish Chicken and Rice

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

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