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Spanish chicken and rice
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Prep Time:
20 minutes
20 minutes
Cook Time:
28 minutes
28 minutes
Total Time:
48 minutes
48 minutes
Vibrant Spanish chicken and rice skillet, perfect for entertaining.
Ingredients:
- 750g chicken thigh cutlets, cut each piece in half along the bone
- 62.50 ml plain flour
- Salt and pepper
- 150g chorizo, cut into thin rounds
- 1 onion, peeled, halved and sliced crossways
- 2 cloves garlic, sliced
- 2 long red capsicums, sliced lengthways, seeds removed and sliced crossways
- 2 fresh bay leaves
- 10.00 gm paprika
- Pinch saffron strands
- 400g can diced tomatoes
- 800 ml chicken style liquid stock
- 400.00 gm white or brown rice
Instructions:
- Add the chicken pieces, flour, salt, and pepper to a zip lock bag. Seal the bag and shake well to evenly coat the chicken. Discard any extra flour.
- In a large, heavy-based saucepan over high heat, heat the olive oil. Add chicken pieces, skin side down, and cook for 2-3 minutes until golden brown. Flip the chicken and cook the other side for 1 minute. Transfer chicken to a plate.
- Lower the heat to medium and crisp up the chorizo sausage for 2-3 minutes. Then, transfer the chorizo to a plate and keep 1 tablespoon of oil in the pan.
- Sauté the onion, garlic, and capsicum in the leftover oil until softened, about 3 minutes. Stir in bay leaves, paprika, and saffron. Add tomatoes and chicken stock, then cover and bring to a boil.
- Stir in the rice and simmer without a lid for 8 minutes. Introduce the chicken and chorizo, season to your liking, then cover and simmer for 10 minutes. Remove from heat, fold in the peas, cover, and allow it to rest for 10 minutes to steam.