One Pot Spanish Chicken and Rice

Dean and I love paella so this dish is a little take on that but with a few key differences. Since I’ve been working on the blog and doing research I’ve found out various techniques. Cooking rice in the oven was one of them and after initially being dubious I was pleased to find out it actually works.

This dish is great as it’s all in one pot. It has lots of Spanish flavours in there and is a really tasty meal. It’s a nice midweek dinner and is great with a glass of Spanish red wine, my favourite is Rioja!

Also it’s a lot easier and more time friendly than a paella as there is not much standing around and you don’t have to keep stirring it. Great if you don’t like washing up too as there is not much to do after you have eaten it.

One Pot Spanish Chicken and Rice

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings 2 people

Ingredients

  

Marinade

• 1 tsp dried oregano
• 1 tsp paprika
• 1 tsp smoked paprika
• 1 tsp tomato puree
• 1 tsp olive oil
• salt and pepper seasoning

Ingredients

• 6 chicken thighs
• 1 red pepper sliced
• 60 g chorizo chopped into cubes
• 100 g green olives cut into halves
• 1 small red onion sliced
• 8 cherry tomatoes cut into halves
• 1 tsp garlic paste
• 1 tsp tomato puree
• 1/2 tsp paprika
• 1/2 tsp smoked paprika
• 140 g basmati rice
• 450 ml chicken stock

Instructions

 

• Preheat the oven to 180°C / 350°F / gas 4. Marinade your chicken thighs by rubbing all the herbs and spices in with your hands.
• Brown your chicken thighs and chorizo in a frying pan with a small amount of oil, remove and set aside.
• Fry your onions and peppers in the same pan you used for the chicken until the onions are soft.
• Add the rice to the pan, mixing it in with the other ingredients. Add a tiny bit of stock so it reaches half way up the pan. Add the garlic paste, tomato puree, both types of paprika and stir in.
• Place the chicken back into the pan, which will soak in to the liquid. Season the whole dish with salt and pepper.
• Add the olives and tomatoes to the pan, scattering them around. Cover with foil and place into the oven for 30 minutes.
• Check your pan being careful as the handle will be very hot – make sure you use oven gloves! Give it a gentle stir around the edges and in the middle. Add the rest of your stock and place back in the oven for another 15 minutes or until the rice is soft.
• Serve with a good glass of red wine and enjoy!