Prep time
MinutesCook time
MinutesServes
Adults
Medium
Difficulty
Easy - Med - HardSpanish Chicken and Rice
Simply bursting with flavour, this recipe for Spanish-style Chicken and Rice is the perfect weeknight dinner! Thanks to the team at Soho Metal Spinning and Cookware.
Ingredients
- 6 chicken pieces (skin on, bone in thigh fillets or drumsticks)
- 1 tbspn oil – I use rice bran, but any oil is fine.
- 1 brown onion, diced
- 1 clove garlic, crushed
- 1 red capsicum, diced
- 1 can crushed tomatoes
- 1 tspn Dried Chilli (or to taste)
- 2 tspn sweet or smoked paprika
- 1 ½ cups chicken stock
- 1 cup long grain rice
Method
- Heat oven to 180°C. Heat oil in a Soho Family Pan and brown chicken pieces on all sides. (They do not need to be cooked through, as they will cook in the oven when baking the whole dish.)
- Remove chicken from pan, pour off excess fat. In the pan, fry chopped onion, chopped capsicum, and garlic until soft.
- Add a can of tomatoes, chilli, paprika and chicken stock to the pan. Season with salt and pepper. Bring to the boil, then add rice.
- Lay the chicken on the rice, put the lid on and bake in the oven for 25 mins or until the rice is soft.
- Take the pan out of the oven, remove lid and let stand for a few minutes before fluffing up the rice with a fork.
- Serve with green vegetables – broccoli and beans.
*You can use any type of chicken you like, You may need to adjust cooking times if using breast or thigh fillets, they will cook quicker. Bake rice in the oven without the chicken for 15 minutes, then add chicken and return to the oven with the lid on for another 15 minutes or so, until the liquid is absorbed.
**This recipe can be adapted to use different flavourings, use whatever you have in your cupboard!!
Check out more Aussie Made Recipes
Our partners
Proudly supporting Australian Made Campaign and the strength of the logo
