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Spanish Chicken and Rice in a blue casserole dish on a blue checked tea towel
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Spanish Chicken and Rice

Spanish Chicken and Rice is a one-pot meal. Chorizo, lemon, olives, and sun-dried tomatoes give this casserole a Mediterranean flavour.
Prep Time45 minutes
Cook Time1 hour 15 minutes
Total Time2 hours
Course: Dinner
Cuisine: European
Servings: 4
Author: Susie@Everyday Cooks

Ingredients

  • 600 g boneless chicken joints
  • salt and pepper
  • 20 g olives, pitted
  • 1 lemon
  • 2 medium onions
  • 2 large peppers, red or yellow
  • 150 g cooking chorizo, in a piece
  • 3 cloves garlic
  • 2 teaspoons dried mixed herbs (10ml)
  • 1 teaspoon paprika (5ml)
  • 75 g sun-dried tomatoes in oil
  • 250 ml brown basmati rice
  • 300 ml chicken or vegetable stock
  • 150 ml white wine
  • 1 tablespoon tomato puree (15ml)

Equipment

4l casserole dish with lid
Large frying pan
4 bowls for the prepared ingredients
Measuring jug

Instructions

PREPARATION:

  • Preheat the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
  • Cut chicken joints into pieces of about 30g/1 oz:
    Cut thighs into 2-3 pieces. Cut breasts into 3-4 pieces. Put the chicken aside in the casserole dish and season with salt and pepper
  • Slice each olive into 4 rounds and put aside in a dish
  • Thinly slice the lemon, discarding the ends, and add to the olives
  • Peel, and then slice the onions as thinly as you can and put in another dish
  • Remove the pith and seeds from the peppers and slice into rounds, about ½ cm thick. Add to the onions
  • Skin the chorizo and cut into 1cm slices. Put in a third dish
  • Peel and finely slice the garlic. Add to the chorizo with the mixed herbs and paprika
  • Slice the tomatoes length-wise, keeping the oil. Add the tomatoes to the chorizo
  • Measure the rice into a bowl.

For the Spanish Chicken and Rice:

  • Heat a large frying pan on MEDIUM HIGH. Add 2 tablespoons (30ml) of the tomato oil
  • Cook the chicken pieces, in batches if necessary, until light golden brown on both sides. Remove to a plate
    This takes 7-8 minutes per batch
  • Turn the heat up a little and add another tablespoon (15ml) oil and cook the onions and peppers, stirring occasionally to stop them burning
    This takes about 5 minutes
  • Add the garlic, chorizo, tomatoes, and herbs to the frying pan and cook for about 2 minutes. Add the lemons and olives and stir
  • Put the rice into the pan and cook until coated with oil. Add the stock, wine and tomato puree and bring to the boil
  • Pour everything into the casserole dish. Place the chicken pieces on top of everything
    You need to keep the rice under the liquid
  • Cook for about 1 hour 15 minutes until the rice is tender.

Notes

Everyday Cooks tip:

  • If you prefer, you can cook on the hob in a large frying pan with a tight-fitting lid. Turn the heat to LOW and cook for about 1 hour