Spanish Chicken and Rice

READY IN: 1hr 40mins
Recipe by Marli

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.

Top Review by 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!

Ingredients Nutrition

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.

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