Easy One-Pot Spanish Chicken and Rice
shared by Nibblore Español
This Spanish-style chicken and rice is juicy and aromatic, with saffron, sweet paprika and tender vegetables. Chicken thighs add plenty of flavour and stay succulent, while hot stock helps the rice cook evenly. It is a complete, family-friendly dinner made in a single pan. • Use a wide casserole rather than a narrow saucepan so the rice forms an even layer and cooks without firm patches. • Do not rinse the rice if you want a juicy, cohesive texture; its surface starch helps lightly thicken the stock. • Avoid stirring after adding the stock, as the rice may release too much starch and turn stodgy. • Absorption varies by rice brand and heat level, so keep a little hot water ready to adjust the consistency at the end. • You can replace the thighs with chicken breast, but cut it into large pieces and return it to the casserole for only the final 10 minutes to prevent it from drying out. • If saffron is unavailable, use 1/2 teaspoon turmeric for colour; the flavour will be different but still pleasant. • Replace the peas with green beans cut into small pieces, adding them with the stock. • For a smoky note, replace half the sweet paprika with smoked paprika. Refrigerate leftovers in an airtight container for up to 3 days, cooling them within 2 hours of cooking. To reheat, add 1 tablespoon of water per serving, cover and heat until the chicken and rice are steaming hot throughout. Freeze for up to 2 months; thaw overnight in the refrigerator before reheating, and do not reheat more than once.
- Total time
- 65 min
- Servings
- 4
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 700 gboneless, skinless chicken thighs, cut into 5 cm pieces
- 1 tspfine salt
- ¼ tspground black pepper
- 2 tbspextra-virgin olive oil
- 1medium onion, finely diced
- 1medium red pepper, finely diced
- 3 clovegarlic, finely chopped
- 1 tspsweet paprika
- ¼ tspsaffron threads, lightly crumbled
- 200 gplain crushed tomatoes
- 300 gSpanish short-grain rice
- 750 mlgluten-free chicken stock, hot
- 1bay leaf
- 100 gfrozen peas
- ½lemon, cut into four wedges
- 2 tbspfresh flat-leaf parsley, chopped
Instructions
- 1Pat the chicken dry with kitchen paper, then season it all over with the salt and pepper. Heat the stock in a saucepan until steaming but not boiling, then keep it hot over low heat.
- 2Heat the oil in a wide 28–30 cm lidded casserole over medium-high heat. Add the chicken in a single layer and brown for 6–8 minutes, turning once; it should be golden outside but not yet cooked through. Transfer it to a plate.
- 3Reduce the heat to medium. Add the onion and red pepper to the same casserole and cook for 6 minutes, stirring frequently, until softened. Add the garlic and cook for 30 seconds.
- 4Take the casserole off the heat for a few seconds, add the paprika and saffron, and stir for 20 seconds to release their aroma without burning. Stir in the tomatoes, return the casserole to medium heat and cook for 4–5 minutes, until thickened and the oil begins to show around the edges.
- 5Add the rice and stir for 1 minute to coat every grain in the tomato mixture. Pour in the hot stock, add the bay leaf and gently scrape the bottom of the casserole. Arrange the chicken and any accumulated juices over the rice.
- 6Bring the liquid to a gentle boil over medium-high heat. Reduce the heat to low, cover the casserole and cook for 15 minutes without lifting the lid or stirring the rice.
- 7Uncover, scatter the peas over the top and check the rice. If it is still firm and the casserole looks dry, add 2–4 tablespoons of hot water. Cover again and cook for 3–5 minutes, until the rice is tender but still slightly juicy and the chicken reaches at least 74°C in the centre.
- 8Remove the casserole from the heat, discard the bay leaf and leave the rice to rest, covered, for 5 minutes. Gently fluff the surface with a fork, sprinkle with parsley and serve immediately with the lemon wedges.