Spanish Chicken & Rice | Rice Recipes | SunRice

Spanish Chicken & Rice

> 1 Hour

Serves 4

Spanish Chicken & Rice

Ingredients Method

Ingredients


Medium Grain 1Kg How to Cook White Rice

Method


  1. Preheat oven to 180C.

  2. To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the 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 90 seconds!

  3. Heat oil in a flame-proof casserole dish 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.

  4. Add onion and capsicum to casserole dish and cook, stirring until tender. Add garlic and rice and cook, stirring for 1 minute longer.

  5. Add stock, smoked paprika, turmeric and pepper to casserole dish 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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Spanish Chicken & Rice

> 1 Hour

Serves 4

N/A

Ingredients


Method


  1. Preheat oven to 180C.

  2. To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the 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 90 seconds!

  3. Heat oil in a flame-proof casserole dish 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.

  4. Add onion and capsicum to casserole dish and cook, stirring until tender. Add garlic and rice and cook, stirring for 1 minute longer.

  5. Add stock, smoked paprika, turmeric and pepper to casserole dish 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.