Spanish chicken and rice
Spanish chicken and rice is an easy family meal. The chicken thighs stay juicy while the rice absorbs the flavour of the tomato base, stock and saffron. Red pepper and peas add colour and a gentle sweetness to this generous one-pan dish.
Servings people
Ingredients
Ingredients
- 1.5 litres water
- 3 cubes chicken broth
- 4 tbsp olive oil
- 400 g chicken thighs (boneless)
- 2 onions
- 4 cloves garlic
- 1 red bell pepper
- 100 g tomato frito
- 400 g round rice (such as bomba)
- a few saffron
- 100 g peas (frozen or tinned)
- salt (to taste)
- pepper (to taste)
Instructions
Cooking
- For the stock, bring 1.5 litres water to the boil, crumble in 3 cubes chicken broth and stir until dissolved. Keep hot.
- Halve 1 red bell pepper, remove the seeds and dice it. Roughly chop 2 onions and crush or finely chop 4 cloves garlic. Cut 400 g chicken thighs into pieces and season with pepper and salt.
- Heat 4 tbsp olive oil in a wide frying pan. Brown the chicken over a high heat for about 4 minutes, then transfer to a plate and cover.
- Soften the onion, garlic and pepper in the same oil without letting them brown. After 5 minutes add 100 g tomato frito and cook for 3 minutes. Stir in 400 g round rice and cook until the grains look translucent. Add a few saffron and cook for another couple of minutes.
- Pour in the hot stock and boil briskly for 5 minutes.
- Lower the heat, return the chicken and cook for another 10 minutes. Add 100 g peas one minute before the end.
- Remove the pan from the heat, cover with a clean tea towel and rest the rice for 5 minutes before serving.
Notes
Serve Spanish chicken and rice with a fresh salad or lemon wedges. Give it the full five-minute rest so the grains can settle without overcooking.
Nutrition
Calories: 640kcalCarbohydrates: 92gProtein: 25gFat: 19gSaturated fat: 5gCholesterol: 98mgSugars: 5g
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\n \nSpanish chicken and rice brings juicy thighs, short-grain rice, peppers, peas and saffron together in one pan. Start with a good vegetable base, keep the stock hot and rest the rice for five minutes before serving a colourful meal made for the whole table.
