This recipe for Spanish chicken and rice is a great example of how you can rustle up a tasty family meal with the minimum of hassle and fuss. I always prepare the vegetables and meat the night before I want to cook this – it’s much easier and then everything is ready for cooking. This dish needs no other accompaniments than some crusty bread and maybe a big bowl of salad. One essential ingredient in this recipe is the smoked paprika, or pimenton, as it is called in Spain; I like to use a hot one, but again, you can use a mild one if your children aren’t lovers of heat or spicy food. Although it is always better to use a Spanish rice such as Valencia in this recipe, any long-grain white rice is just fine.
© 2019 All rights reserved. Published by FB &c.