Spanish Chicken and Rice
By
Pam Taylor-MacKenzie
@mackamum
3
I now use boneless Chicken thighs cut into bite sized pieces , lightly seasoned withs the spices and Spanish Chirizo sausages sliced and browned.
Rating:
★★★★★ 2 votes
Comments:
Serves:
4 men. I usually double it and add even more drumsticks.
Method:
Bake
Ingredients
- 2 Tbsp
- olive oil
- 8
- chicken drumsticks or chicken thighs ( i use boneless and lightly season with a bit of the same seasonings)
- 1
- large brown onion, chopped
- 1
- large green capsicum, chopped
- 2
- large garlic cloves, chopped
- 1 tsp
- ground turmeric
- 2 tsp
- ground cumin
- 2 tsp
- mild paprika
- 2
- 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
- 1-2
- 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.
