John Myers
Spanish Chicken and Rice Pan
The perfect spanish chicken and rice pan recipe with a picture and simple step-by-step instructions.
- 2 Chicken legs or breasts
- 60 g Chorizo sausage
- 60 g Dried tomatoes in oil
- 175 g Red pointed peppers
- 40 g Black pitted olives
- 1 Onion
- 1 Clove of garlic
- 200 g Paella rice or risotto rice
- 1 l Clear broth
- 1,5 tbsp Tomato paste
- 2 tbsp Tomato oil
- Salt
- Pepper from the grinder
- 1 tsp Espelette pepper
- 4 Stems Thyme
- Drain the dried tomatoes and cut them a little smaller. Catch the tomato oil. Peel the skin off the chorizo and cut into thin slices. Wash the pointed peppers and cut into thin rings. Peel the onion and garlic. Finely dice the onion. Cut the garlic into thin slices. Cut the olives into rings, wash the thyme, shake dry.
- Preheat the oven to 200 ° C. Boil 1 liter of water in the kettle. Transfer to a measuring cup and dissolve a good teaspoon of clear broth in it.
- Wash the chicken, pat dry and season with salt and pepper. Heat the tomato oil in a large pan. Fry the chicken in it until golden brown, remove. Fry the chorizo in the hot frying fat until crispy and remove. Sauté the paprika, onions and garlic in the remaining frying fat. Add rice and sauté. Stir in tomato paste, sauté briefly.
- Stir in the allspice. Deglaze with the hot broth and season with a little salt and pepper. Now transfer the whole thing into a baking dish. Spread the sun-dried tomatoes, chorizo, thyme, olives and the meat on the rice. Fry on the lowest rack for about 45 minutes, stirring 1-2 times, until the rice is cooked through and has absorbed the liquid. Season to taste and serve.
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