Spanish Chicken and Rice
- Ready In:
- 1hr 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1⁄4 cup olive oil
- 4 chicken thighs
- 6 chicken drumsticks
- 1 large red onion, diced
- 1 large green capsicum, diced
- 3 teaspoons sweet paprika
- 1 (16 ounce) can chopped tomatoes
- 1 teaspoon ground turmeric
- 1 1⁄4 cups arborio rice or 1 1/4 cups paella rice
- 3 1⁄2 cups boiling water
directions
- Heat 2 tablespoons of the oil in a large pot.
- Season the chicken pieces with salt & pepper and brown in batches.
- Remove from pot.
- Add the remaining oil to the pot & gently saute the onion & capsicum until the onion is transparent.
- Stir in the paprika and cook for 30 seconds.
- Add the tomatoes and simmer gently until it has thickened.
- Stir in the water, then add the rice and the tumeric.
- Return the chicken to the pot and stir to combine.
- Bring to the boil, cover, reduce heat to low and simmer for about 1 hour or until chicken is tender and almost falling off the bone.
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Reviews
-
This was a very easy dish to prepare. I loved it and so did my fiancee. The only change that I would make (and did) is right at the simmer stage I chopped up some garlic and wished I added a smidge of hot sauce. Also, I did have sweet paprika, and used Emril's southwest essense, which I highly reccommend. All in all a great dish.
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RECIPE SUBMITTED BY
Marli
Australia
G'day! I'm from Gippsland, Australia. I am a SAHM (stay at home mum) to my two gorgeous children who are 2 years & 6 months. My passions are cooking, scrapbooking, & reading which I enjoy doing in my rare "ME" time. I love finding & trying new recipes & am very fortunate that my family are not fussy!