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    You are in: Home / Recipes / Spanish Chicken Recipe
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    Spanish Chicken

    Spanish Chicken. Photo by Lauren H-C

    1/1 Photo of Spanish Chicken

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    Lauren H-C's Note:

    From Mrs. E.W. Brockman, Jr., Chapel Hill, North Carolina (recipe found on 1940s Better Homes & Gardens Cook Book supplement page); I've put "1/3 cup" as the measurement for seasoned flour--that's about how much will end up on the chicken, but you'll need more to be able to dredge effectively; The original recipe called for a 2 to 2 1/2 lb chicken. Four pounds is standard today, so you have two options a) make this with half a chicken, b) cook all the chicken and reserve half for recipes calling for cooked chicken. (I went with "b.")

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees Fahrenheit. Put the chicken stock in a small saucepan and add the saffron. Bring up to a boil then turn heat down to low and put on the lid to keep stock warm.
    2. 2
      Melt lard in a large skillet over medium-high heat. Dredge chicken joints in seasoned flour and fry in lard until browned. You don't need to cook them all the way through. Remove to a plate. Sauté the onion and bell peppers in lard until softened. Turn down the heat, if necessary, to keep vegetables from burning. Add minced garlic and sauté one minute.
    3. 3
      Lower heat, stir in rice and cook, stirring, 2 minutes. Pour in warm stock and add paprika, chili powder, salt and pepper. Turn heat to high and bring to a boil. Place chicken pieces on top and move to oven. Bake between 75 and 90 minutes, or until chicken is cooked through and the rice has absorbed all the liquid and browned on top.

    Ratings & Reviews:

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    Nutritional Facts for Spanish Chicken

    Serving Size: 1 (361 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 580.5
     
    Calories from Fat 228
    39%
    Total Fat 25.3 g
    39%
    Saturated Fat 7.8 g
    39%
    Cholesterol 93.8 mg
    31%
    Sodium 819.3 mg
    34%
    Total Carbohydrate 56.8 g
    18%
    Dietary Fiber 3.1 g
    12%
    Sugars 4.7 g
    18%
    Protein 28.8 g
    57%

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