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spanish chicken and rice

(3)
mackamum avatar
Blue Ribbon Recipe by
Pam Taylor-MacKenzie
@mackamum
Toodyay

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.

— The Test Kitchen @kitchencrew
(3)
yield 4 serving(s)
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For spanish chicken and rice

  • 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
    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

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.
  • 1
    Preheat oven to 350 F/ lower for a fan forced oven.
  • Oil added to an oven-safe pan.
    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.
  • Browning chicken in the pan.
    3
    Add chicken. Cook turning occasionally for 5-7 minutes or until browned. Transfer to a plate.
  • Browning sausage in a pan.
    4
    Add sliced sausage to the pan and cook until browned.
  • Sausage and chicken on plates.
    5
    Transfer to a plate.
  • Oil, garlic, bell pepper, and onion added to the pan.
    6
    Add remaining oil, capsicum (green bell pepper), onion, and garlic to the pan. Cook for 2-3 minutes or until softened.
  • Adding spices to the pan.
    7
    Add turmeric, cumin, paprika, cinnamon sticks, and chili.
  • Cooking until spices are fragrant.
    8
    Cook for 1 minute or until fragrant.
  • Adding rice and remaining ingredients to the pan.
    9
    Add wine, tomato, stock, rice, and chicken.
  • Stirring to combine all ingredients.
    10
    Stir to combine.
  • Cover with a lid.
    11
    Cover with a lid.
  • Chicken and rice baked in the oven.
    12
    Transfer to oven. Bake for 45-50 minutes or until rice is tender and liquid is nearly all absorbed.
  • Olives and parsley added to the pan.
    13
    Remove from oven. Stir through parsley and olives. Serve.
  • 14
    You can remove the skin from the chicken before cooking for a bit lower-fat meal.
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