Name: One Pot Spanish Chicken and Rice
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons olive oil; 8 skinned and boneless chicken thighs; 150 g spicy chorizo sausage, peeled and cut into slices; 1 large Spanish onion, peeled and roughly diced; 4 garlic cloves, peeled and finely diced; 2 red peppers, deseeded and cut into strips; 200 g long-grain white rice, rinsed under cold water; 450 ml chicken stock; 1 teaspoon hot smoked paprika; 2 tablespoons pitted black olives; 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme

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Recipe by French Tart

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One Pot Spanish Chicken and Rice created by French Tart

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.

Ready In:: 1hr 10mins
Serves:
Units:

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ingredients

2 tablespoons olive oil
8 skinned and boneless chicken thighs
150 g spicy chorizo sausage, peeled and cut into slices
1 large Spanish onion, peeled and roughly diced
4 garlic cloves, peeled and finely diced
2 red peppers, deseeded and cut into strips
200 g long-grain white rice, rinsed under cold water
450 ml chicken stock
1 teaspoon hot smoked paprika
2 tablespoons pitted black olives
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme

directions

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

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RECIPE MADE WITH LOVE BY

@French Tart

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@French Tart

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"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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question by jill d.

11/4/2017

what is 200g rice in american measure

Replies 5
review by Linda C.

5/14/2017

Wow, this stuff is just lovely. I used twice as much chorizo because that's how it was packaged but otherwise followed the recipe exactly.

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tweak by luv2skialberta

2/18/2017

I have a family member who cannot eat chicken. I double the chorizo, substitute a small zucchini for one of the peppers. For the last 5 minutes of cooking I add a couple dozen shrimp and cover, then serve each plate with a lemon wedge. For our taste the teaspoon of hot paprika would have us calling the fire department, but we do have the Franks on the table. Great quick dinner to please the whole family.

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review by LonghornMama

12/24/2014

A good, easy to fix weeknight dinner. Thanks for sharing the recipe!

1

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review by Southern Transplant

11/22/2014

We enjoyed this, especially my husband. He said, "You don't have to change anything about THIS recipe!"

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