Spanish Chicken and Rice

By Kitchen Sanctuary · 50 min

Ingredients

Instructions

1. Preheat the oven to 170°C/325°F (fan).
2. Mix the salt, garlic salt, black pepper, white pepper and paprika, then rub onto the chicken thigh skin.
3. Heat the oil in a large, wide ovenproof pan over medium-high heat.
4. Place the chicken skin-side down and cook for 4-5 minutes until golden. Turn off the heat and cook for another couple of minutes in the oven.
5. Remove the chicken to a plate.
6. Add the onion, celery and red pepper and cook for 3-4 minutes until softened.
7. Add the chorizo and cook for two more minutes.
8. Stir in the oregano, garlic and tomato purée, then add the rice and stir to coat it in the oil.
9. Pour in the wine and stock, stir, then place the chicken skin-side up in the rice.
10. Arrange the tomatoes around the chicken and the lemon slices on and around it.
11. Cover tightly with a lid or foil and bake for 35-40 minutes, checking the rice a couple of times in the last 10 minutes, until the rice is tender.
12. Take out of the oven and sprinkle with parsley before serving.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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GarlicOnionTomatoLemonRiceBell pepperCeleryChicken thigh