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Spanish chicken and rice
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Prep Time:
15 minutes
15 minutes
Cook Time:
110 minutes
110 minutes
Total Time:
125 minutes
125 minutes
Wow your loved ones with this flavorful Spanish chicken and rice recipe.
Ingredients:
- 36.40 gm olive oil
- 8 chicken drumsticks
- 1 brown onion, chopped
- 1 green capsicum, chopped
- 2 garlic cloves, chopped
- 1 tsp ground turmeric
- 5.00 gm ground cumin
- 5.00 gm mild paprika
- 2 cinnamon sticks
- 1/4 tsp chilli powder
- 125.00 gm dry white wine
- 400g can diced tomatoes
- 382.50 gm chicken style liquid stock
- 200.00 gm arborio rice
- Fresh flat-leaf parsley leaves , chopped, to serve
- Pitted black olives, to serve
Instructions:
- Preheat your oven to 180°C (160°C fan-forced).
- Heat half of the oil in a heavy-based casserole dish over medium-high heat. Brown the chicken for 5 to 7 minutes, turning occasionally. Transfer to a plate.
- In the same pan, sauté the onion, capsicum, and garlic in the remaining oil until softened. Stir in turmeric, cumin, paprika, cinnamon sticks, and chili and cook until fragrant. Add in wine, tomato, stock, rice, and chicken. Mix well, cover, and transfer the pan to the oven. Bake for 45 to 50 minutes until the rice is tender and the liquid is absorbed.
- Take the dish out of the oven and gently mix in the fresh parsley and olives. Enjoy your flavorful creation!