Pollo arroz

Name: Pollo arroz
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Serves: 4
Cuisine: Spanish
Ingredients: 2 small onions, chopped; 1 tbsp olive oil; 1 whole chicken, cut into 8 pieces; salt and freshly ground black pepper; 2 preserved lemons, quartered; 2 small bay leaves; 100 g/3½ oz/¾ cup frozen peas, defrosted; 10 pitted green olives, halved; 200 ml/7 fl oz/scant 1 cup dry white wine; 200 g/7 oz can chopped tomatoes; 300 ml/10½ fl oz/1¼ cups chicken stock; ½ tsp saffron strands; 4 garlic cloves, crushed; 1 red pepper, deseeded and cut into long thick strips; 2 tsp sweet smoked paprika; 240 g/8¾ oz/1¼ cups long-grain white rice, rinsed and drained

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 15

Appears in

Pimp My Rice

By Nisha Katona

Published 2017

About

This is a Spanish/Latin American classic and, by Jove, they know how to wield smoked paprika and chicken better than anyone in the world!

Ingredients

1 whole chicken, cut into 8 pieces
1 tbsp olive oil
2 small onions, chopped

Europe
Spain
Preserve
Main course
Gluten-free
Mediterranean

Method

Season the chicken pieces with salt and pepper. Heat the oil in a heavy-based pan and once it reaches a high heat, add the pieces of chicken, turning them briskly to ensure the chicken is browned on all sides. Remove the chicken from the pan and leave to one side.

Add the onions, garlic and pepper to the pan and cook over a medium heat until the onions become soft and translucent.