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Spanish Chicken and Rice

Spanish Chicken and Rice

Enjoy a delicious one-pan meal with juicy chicken, spicy chorizo, and seasoned rice in this Spanish Chicken and Rice recipe.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course dinner
Cuisine Spanish
Servings 6 servings
Calories 581 kcal

Equipment

  • large, wide cast iron pan
  • oven

Ingredients
  

Seasoning

  • 0.25 teaspoon salt
  • 0.25 teaspoon garlic salt
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon white pepper
  • 1 teaspoon paprika

Chicken

  • 6 thighs chicken (bone-in, skin on)
  • 1 tablespoon vegetable oil

Rice Mixture

  • 1 onion finely chopped
  • 2 sticks celery finely chopped
  • 1 red bell pepper sliced into strips
  • 100 g chorizo sliced into half-moons
  • 1 teaspoon oregano
  • 2 cloves garlic minced
  • 2 tablespoon tomato puree for US
  • 250 g basmati rice
  • 4 tablespoon white wine (60 ml)
  • 900 ml hot chicken stock (3 ¾ cups)
  • 10 cherry (grape) tomatoes sliced in half
  • 1 lemon sliced into half moons

To Serve

  • 1 tablespoon chopped fresh parsley

Instructions
 

Cooking Instructions

  • Preheat the oven to 170C/325F (fan).
  • Mix together the salt, garlic salt, black pepper, white pepper, and paprika. Rub onto the skin of the chicken thighs.
  • Heat the oil in a large, wide cast iron pan over a medium-high heat.
  • Place the chicken thighs in the pan, skin-side down. Cook for 4-5 minutes until the skin is golden brown. Turn over and cook for another couple of minutes.
  • Remove the chicken from the pan and place on a plate.
  • Add in the chopped onion, celery, and red pepper. Cook for 3-4 minutes, until the vegetables start to soften.
  • Add in the chorizo and cook for a further two minutes.
  • Add in the oregano, garlic, and tomato puree. Stir, then add in the rice. Stir again to coat the rice in the oil.
  • Pour in the wine and stock, give everything a stir, then place the chicken, skin-side-up in the rice.
  • Arrange the chopped tomatoes around the chicken and the lemon slices on and around the chicken.
  • Place a lid on the pan (or cover tightly in foil) and place in the oven for 35-40 minutes, checking on the rice a couple of times in the last 10 minutes, until the rice is tender.
  • Take out of the oven and sprinkle with parsley before serving.

Notes

Can be made ahead and reheated. Best served fresh. Can be frozen.

Nutrition

Serving: 1servingCalories: 581kcalCarbohydrates: 42gProtein: 31gFat: 31gSaturated Fat: 10gCholesterol: 152mgSodium: 1003mgFiber: 3gSugar: 4g
Keyword Dirty Rice, Easy Dinner, One Pot Recipes
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