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    One Pot Spanish Chicken and Rice

    One Pot Spanish Chicken and Rice. Photo by French Tart

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    French Tart's Note:

    This is the perfect recipe for any family mid-week supper, as well as for a weekend gathering with friends and a bottle of red wine! Especially as whilst the dish is cooking, you can sit down and enjoy the company of your friends, and family. Any leftovers can be reheated the next day and UI have also frozen this too, with great results.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      Add the rice and mix thoroughly and cook for 1 to 2 minutes to coat it all in oil.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Serve immediately, setting the pot/pan on the table, with crusty bread and salad if liked.

    Ratings & Reviews:

    • on February 24, 2014


      The flavors are AMAZING! A beautiful dish and company worthy. I forgot to rinse the rice but all is well. I also use hearty chicken breasts, skin on, then removed the skin and cut chicken into individual portions. It turned out very moist. My paprika was smokey but not hot. My sweet bell peppers were yellow & orange. I think red would make for more contrast with the same flavors. Thanks for posting this gem, French Tart. It's a keeper and going into the "Best of '14" cookbook!

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    • on November 14, 2014


      Another fantastic recipe. My family cleaned their plates. I bought the crumbly version of pork chorizo instead of sliced. That was all I could find. The sausage integrated into the rice very nicely and the spiciness was perfect for Texan palates. . In fact, my family asked me to save the rice so they could eat the leftovers the next day even though the chicken was all gone.  I used chicken breast since my family prefers it. Next time I think I'll try cubing the chicken instead of the larger 1 to 1-1/2" chunks I cut. The bottom line is this recipe goes into our rotation of meals.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 21, 2014


      Excellent meal! This worked really well when we had company for dinner. Once all the ingredients were in the pot, I could sit and relax with my guests. The only change I made was to use brown Jasmine rice. This is a comforting and flavorful meal! Thank you for posting this gem.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for One Pot Spanish Chicken and Rice

    Serving Size: 1 (501 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 895.4
    Calories from Fat 470
    Total Fat 52.2 g
    Saturated Fat 14.9 g
    Cholesterol 194.3 mg
    Sodium 807.2 mg
    Total Carbohydrate 53.5 g
    Dietary Fiber 3.0 g
    Sugars 6.0 g
    Protein 49.2 g

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