Spanish Chicken and Rice

*Marli*'s Note:

This chicken is great because you throw it all together in a pot & let it cook until the chicken is so tender, it's almost falling off the bone. Remove skin from chicken before cooking for a healthier dish.

• Total Time: 1 hrs 40 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 4

• ¼ 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 ¼ cups arborio rice or 1 ¼ cups paella rice
• 3 ½ cups boiling water

Directions:

1. Heat 2 tablespoons of the oil in a large pot.
2. Season the chicken pieces with salt & pepper and brown in batches.
3. Remove from pot.
4. Add the remaining oil to the pot & gently saute the onion & capsicum until the onion is transparent.
5. Stir in the paprika and cook for 30 seconds.
6. Add the tomatoes and simmer gently until it has thickened.
7. Stir in the water, then add the rice and the tumeric.
8. Return the chicken to the pot and stir to combine.
9. 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.

Reviews

[Dizzyfreedom]

Made as directed and LOVED it! FYI...green capsicum is a green bell pepper. I used plain rice because I didn't have arborio or paella rice and it came out a little softer than I liked. But everyone thought it was delish!

[Mancook Bittel]

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.