One Pot Spanish Chicken and Rice

Spain

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Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

Lavender & Lovage

By Karen Burns-Booth

Published 2019

  • About

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.

Ingredients

  • 2 tablespoons olive oil
  • 8 skinned and boneless chicken thighs
  • 150 g spicy chorizo sausage, peeled and cut into slices
  • 1 large Spanish onion, peeled and roughly diced
  • 4 cloves garlic, peeled and finely diced
  • 2 red peppers, deseeded and cut into strips
  • 200 g long-grain white rice, rinsed under cold water
  • 450 ml chicken stock
  • 1 teaspoon hot smoked paprika
  • ½ teaspoon dried thyme
  • Salt and pepper
  • 12 black olives
  • Fresh thyme to garnish

Method

  1. Heat the oil in a large pot or pan over a medium heat and then add the chicken pieces and brown for 2 to 3 minutes, before adding the chorizo sausage and sautéing for a further 2 minutes.
  2. Add the onions, garlic and red pepper, and sauté for a few minutes until the chorizo sausage releases red oil and the vegetables have softened slightly.
  3. Add the rice, mix thoroughly and cook for 1 to 2 minutes to coat it all in oil.
  4. Add the stock, paprika and thyme and place a lid on the pot/pan. Simmer over a very low heat, with the lid on, for 45 minutes, or until the chicken is cooked and tender and the rice is soft and has absorbed all the liquid.
  5. Adjust the seasoning, gently fluff up the rice and mix all the vegetables and chicken through, before adding the olives and the chopped thyme.
  6. Serve immediately, setting the pot/pan on the table, with crusty bread and salad if liked.