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Spanish chicken and rice
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Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 85 minutes
Spanish chicken and rice dish bursting with flavors of white wine, garlic, vegetables, and olives - a delightful twist on classic risotto.
Ingredients:
765.00 gm chicken style liquid stock
Large pinch of saffron threads
18.20 gm extra virgin olive oil
6 large chicken thigh cutlets, skin on
1leek, trimmed, chopped
1red capsicum, chopped
2dried bay leaves
3garliccloves, sliced
400.00 gm arborio rice
250.00 gm dry white wine
125.00 ml marinated split green olives
1/2 lemon, zested
20.00 ml finely choppedfresh chives
Instructions:
Preheat your oven to 180C (160C fan-forced).
In a microwave-safe jug, combine stock, saffron, and 1 cup of water. Microwave on HIGH for 2 minutes or until hot. Let it stand for 5 minutes.
Heat oil in a deep 24cm round casserole dish over medium-high heat. Brown chicken on each side for 4 minutes. Remove chicken. Keep 1 tablespoon oil in the pan.
Combine leek, capsicum, bay leaves, and garlic in the dish. Sauté for 5 minutes until leek softens. Stir in rice and cook for 1 minute. Pour in wine and bring to a simmer. Let it simmer uncovered until the wine evaporates for about 2 minutes. Mix in the stock and season with salt and pepper.
Place the chicken on top of the rice, making sure the skin is facing up. Cover the dish and simmer on the stove, then transfer to the oven to bake for 30 minutes until the liquid has evaporated and both the chicken and rice are fully cooked. Let it stand for 10 minutes covered, then garnish with olives, lemon zest, and chives before serving.