Spanish Chicken & Rice

I am using:

Prep time

15min

Cook time

60min

Enjoy Spanish cuisine at home with this delicious Spanish chicken and rice recipe! This dish is packed with flavour and is perfect for lunch or dinner.

Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1½ cup Hinode Medium Grain Rice

  • 1 tbsp Olive Oil

  • 1 lb Chicken Thigh Fillets (halved)

  • 8 oz Chorizo Sausages (sliced)

  • 1 Large Red Onion (cut into wedges)

  • 1 Red Pepper (cut into strips)

  • 4 clove Garlic (crushed)

  • 3 cup Chicken Stock

  • 2 tsp Smoked Paprika

  • ½ tsp Turmeric Powder

  • Ground Black Pepper

  • ½ cup Frozen Peas

  • Parsley (coarsely chopped)

  • Lemon Wedges (to serve)

Medium Grain/Calrose

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Chewy

Chewy

Nutty

Nutty

Photo of Spanish Chicken & Rice

Method

  • Preheat oven to 350° F.

  • To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to a boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water. Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 2 minutes!

  • Heat oil in a flame-proof Dutch oven over a high heat. Add chicken thigh pieces and cook, turning frequently for 3 minutes or until browned. Add chorizo and cook, stirring for 1 minute longer.

  • Add onion and red pepper to Dutch oven and cook, stirring until tender. Add garlic and rice and cook, stirring for 1 minute longer.

  • Add chicken stock, smoked paprika, turmeric and pepper to Dutch oven and stir to combine. Bring to the boil, then bake, with lid on for 10 minutes. Remove from oven and stir in peas. Replace lid and cook for 8 minutes longer, until chicken is cooked through. Let stand, with lid on for 5 minutes. Sprinkle with parsley and serve with lemon wedges.

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