One Pot Spanish Chicken With Rice Recipes

ONE-POT SPANISH CHICKEN WITH RICE

Steps:

• Heat the oil in a large saute dish or shallow casserole with a well-fitting lid. Fry the onion, garlic, chicken and chorizo, stirring well. You don't need a lot of oil as plenty of fat will come out of the chorizo.
• Add the paprika and peppers when the onion has cooked enough to be translucent, the chicken has started to brown and the chorizo has reduced in size by half. Stir in well to coat the chicken in the spice, and fry for a further minute or so.
• Add the rest of the ingredients; the rice, canned tomatoes, tomato puree, olives and stock. Add a wedge or two of lemon for extra flavour. Season with salt and pepper.
• Bring up to a simmer, cover with the lid and turn the heat down to a very gentle simmer. If using a gas hob, you may need a diffuser, even on the smallest ring.
• Leave the dish to cook for 18 minutes. Once cooked, turn off the heat and leave to stand for 5 minutes.
• Fluff up the rice with a fork, adjust the seasoning to taste, and serve, garnished with fresh slices of lemon.

ONE-POT SPANISH CHICKEN AND YELLOW RICE

Steps:

• Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
• Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.

ONE POT SPANISH CHICKEN AND RICE

Steps:

• 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.
• 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.
• Add the rice and mix thoroughly and cook for 1 to 2 minutes to coat it all in oil.
• Add the stock and smoked paprika, 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.
• Adjust the seasoning and gently fluff up the rice and mix all the vegetables and chicken through, before adding the olives and the chopped thyme.
• Serve immediately, setting the pot/pan on the table, with crusty bread and salad if liked.