Spanish chicken and rice recipe
This simple one-pot supper is packed with delicious flavours of chorizo, paprika, garlic and olives. You could swap the chicken for pork or meaty fish like monkfish, hake or cod. It would be lovely served alongside a big bowl of steamed greens such as kale or purple sprouting broccoli, sprinkled with pumpkin and sunflower seeds, or a leafy green salad with a zesty dressing.
Ingredients
- 3 tbsp olive oil
- 4 chicken breasts, skin on
- 1 onion, sliced
- 3 garlic cloves, crushed
- 10 cm/4inch piece of cooking chorizo, chopped
- 300 g paella rice
- 600 ml chicken stock
- 1 lemon, juice only
- 1 tbsp smoked paprika
- 24 black olives, pitted and chopped
- 6 jarred red piquillo peppers, sliced into strips
- 2 tbsp finely chopped flat-leaf parsley
- 1 pinch each of sea salt and freshly ground black pepper
Details
- Cuisine: Spanish
- Recipe Type: Chicken
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Place a paella pan or an ovenproof casserole dish over a medium heat and add 2 tablespoons of the oil.
- Once the oil is hot, cook the chicken breasts for 3 minutes on each side until browned, then set aside on a plate.
- Add the remaining oil to the pan, stir in the onion, garlic and chorizo and fry gently for 3 minutes.
- Pour in the rice, stir for a minute, then add the chicken stock, lemon juice, smoked paprika, olives and peppers, and season with salt and pepper. Stir and return the chicken to the pan on top of the rice.
- Cover and cook over a low-medium heat for 20–25 minutes until the liquid has been absorbed, the rice is tender and the chicken is cooked through.
- Garnish with the parsley and serve.
This recipe is from Clodagh's Weeknight Kitchen: Easy & exciting dishes to liven up your recipe repertoire by Clodagh McKenna. Published by Kyle Books, £20.00. Photography by Dora Kazmierak.
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