Spanish Chicken & Rice

By Kitchen Sanctuary · 55 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 skin of the chicken thighs.
3. Heat the oil in a large, wide cast iron or heavy-based ovenproof frying pan over medium-high heat.
4. Place the chicken thighs skin-side down in the pan and cook for 4-5 minutes until the skin is golden brown. Transfer the pan to the oven and cook for another couple of minutes.
5. Remove the chicken and set it on a plate.
6. Add the chopped onion, celery and red pepper to the pan and cook for 3-4 minutes, until they start to soften.
7. Add the chorizo and cook for two more minutes.
8. Stir in the oregano, garlic and tomato puree, then add the rice and stir to coat it in the oil.
9. Pour in the wine and stock and stir well. Place the chicken skin-side up in the rice.
10. Arrange the halved cherry tomatoes around the chicken and scatter the lemon slices on and around the chicken.
11. Cover the pan with a lid or tightly with 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