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Spanish Chicken and Rice

Delicious one-pot wonder with full flavored rice and chicken
Prep Time15 minutes
Cook Time45 minutes
Course: Main Course
Keyword: easy weeknight dinner, one pot recipes, spanish rice, spanish rice and chicken
Servings: 4

Ingredients

  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 3 large cloves garlic minced
  • 2 large roma tomatoes blanched and chopped into small cubes
  • pinch of saffron
  • 1 tspn smoked paprika
  • 2&1/2 cups low sodium chicken broth
  • 1 cup long grain rice uncooked
  • 1 lemon

Chicken Marinade

  • 6 chicken thighs on the bone
  • 1 tbsp olive oil
  • 2 tspn smoked paprika
  • 2 tspn ground cumin
  • 1 tspn ground coriander
  • 1 tsp garlic powder
  • 1/4 tsp pepper
  • 1/2 tsp salt

Instructions

  • Mix the olive oil, smoked paprika, cumin, coriander, garlic powder, salt and pepper in a bowl. Rub the mixture into the chicken thighs
  • Heat 2 tablespoon olive oil in a flat pot and brown the chicken on both sides, about 5 minutes on each side. Cover with foil and set aside
  • In the same pot add chopped onion and saute until it's transluscent. Add the crushed garlic and saute for a further minute
  • Add 1 teaspoon smoked paprika and a pinch of saffron. You can toast the saffron for a few seconds and crush it between your fingers, before adding it.
  • Add the tomatoes and allow it to cook for 5 minutes. Add the rice and the chicken broth and mix well. Place the chicken on top and cover and allow it to simmer on a low heat for 45 minutes to an hour.
  • Drizzle the lemon juice over the rice before serving. Garnish with chopped parsley

Notes

  1. If you wish you can add a little bit of chilli powder for some heat, although this dish doesn't really require the heat
  2. If you are not living at high altitude you may require a little less liquid and the cooking time may be shorter