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Spanish chicken and rice
Spanish chicken and rice
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Experience Spain's sunny flavors in this delicious chicken and rice dish.
Ingredients:
  • 1.2kg chicken, cut into 8 pieces
  • 36.40 gm olive oil
  • 200g chorizo sausage, diced
  • 1 large red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 small red capsicum, halved, cut into thin strips
  • 1 small yellow capsicum, halved, cut into thin strips
  • 125.00 gm dry white wine
  • 400g can diced tomatoes
  • 2.50 gm smoked paprika (see note)
  • 637.50 gm chicken style liquid stock
  • 400.00 gm arborio rice
  • 82.50 ml black olives
  • 62.50 ml flat-leaf parsley leaves, roughly chopped, to serve
Instructions:
  • Make 2 deep slits in the thickest part of each chicken drumstick to ensure even cooking.
  • Heat up a generous amount of oil in a large non-stick pan on medium-high heat. Sear chicken in batches, turning regularly, until beautifully golden, about 5 minutes per batch. Then, move the chicken to a plate.
  • Lower heat to medium and pour in the rest of the oil. Sauté chorizo, stirring frequently, for 2 minutes. Add onion, garlic, and capsicum and continue cooking, stirring often, until the onion is soft, about 3 minutes. Pour in the wine and let it cook for 1 minute. Mix in the tomatoes, paprika, and 1/2 cup of stock, then bring it to a simmer. Place the chicken back into the pan and cook, turning occasionally, for 5 minutes.
  • Combine rice and the remaining flavorful stock, then lower the heat. Cover and simmer for 15 to 20 minutes until the chicken is cooked and the rice is tender. Stir in olives, and season with pepper before garnishing with parsley and serving.

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