One Pan Crispy Spanish Chicken and Rice
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Category
Breakfast
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Cusine
Spanish
What do you need?
How to make?
Ingredients
5 chicken thighs
Salt and freshly ground black pepper
1 teaspoon garlic powder
1 tablespoon olive oil
1 large onion
6 oz | 160g
3 garlic cloves
2 teaspoons sweet paprika
1/2 teaspoon crushed saffron threads
2 vine ripened tomatoes
1 cup jarred fire roasted peppers in garlic
1 1/2 cups water mixed with 2 teaspoons vegetable stock powder
1/2 cup dry white wine *See Notes
1 1/2 cups long-grain white rice
3/4 cup frozen peas
Chopped fresh flat-leaf parsley
Directions
Preheat an oven to 200C | 390F. Wash and pat chicken dry with a paper towel. Season with salt, pepper and garlic powder. Heat a small amount oil in a 10-12 inch cast iron pan over medium-high heat until hot but not smoking. Sear chicken thighs skin-side down, turning once until golden brown on both sides, . Transfer chicken to a plate. Pour out half of the fat from skillet and add onion and bacon. Fry, stirring, until onion has softened and bacon has crisped . Add the garlic, paprika and saffron; cook until fragrant. Add tomatoes and peppers, fry until soft. Stir through the stock and wine, stirring all ingredients to combine well. Salt to season Add rice and allow to simmer, uncovered, for about 5 minutes, while stirring occasionally. Return the chicken and any juices from the plate to the pan; cover with a double layer of foil and transfer to the oven to bake for 40 minutes. Uncover the pan and check that rice is tender and the liquid has been absorbed. Change oven setting to grill/broil . Transfer chicken pieces to a clean plate; stir peas through the rice, covering them with the hot rice as much as possible; place the chicken back on top of the rice and grill/broil for about 10 minutes OR until the chicken is golden and crisp, and the peas are cooked through. Garnish with fresh chopped parsley.