I hope my recipes aren’t becoming too rice based. I do find we cook with rice and pasta a lot, but I find rice great for a range of different dishes. We’ve started to buy brown rice, which takes twice as long to cook, but has a nice crunch and is far more healthy.
I got the idea for this dish from my Mum, which is saying something as she normally hates cooking, with a passion!!
How to make one pot Spanish chicken and rice:
Ingredients (serves 4)
- 4 chicken thighs
- 1 pepper, sliced
- 1 red onion, sliced
- Handful of mushrooms, quartered
- Handful of tomatoes, quartered
- 2 chillies, diced
- 4 cloves of garlic, finely chopped
- Handful of black olives, pitted
- 1 mug brown rice
- 1 small glass of white wine
- 2 mugs stock
- 1.5 teaspoons of paprika
- Preheat the oven to 180ºC. Heat the oil in a frying pan, add the chicken and fry for 10–12 minutes until golden on all sides. Set on a warm plate and pour off all but 1 tbsp of the juice from the pan. You will use this to cook the vegetables in.
- Add the onion and pepper to the pan and cook for 5 minutes until soft and golden. Add the chilli and garlic and cook for a further 2 minutes.
- Stir in the tomatoes, paprika and mushrooms. After cooking for another couple of minutes, add the rice and coat in the oil.
- Add the wine and stock, season, and bring to the boil.
- Cook gently, stirring for 5 minutes until the rice is no longer soupy but not dry.
- Transfer rice mixture to an oven proof dish. Sit the chicken thighs on the top of the rice, cover with foil and cook for 20–25 minutes until the chicken is cooked through and the rice is tender. *If your frying pan will fit in the oven, simply put the chicken on top of the rice and transfer the pan to the oven.
- Fork through the rice, add some salad and serve.