John Myers
Spanish Rice Pan with Chicken
The perfect spanish rice pan with chicken recipe with a picture and simple step-by-step instructions.
- 3 Chicken thighs
- Olive oil for frying
- White milled pepper
- Salt
- 1 Red pepper
- 1 bunch Chopped parsley
- 2 Garlic cloves chopped
- 3 Onions
- 200 g Short grain rice
- 150 ml White wine dry
- 1 portion Saffron
- 600 ml Chicken broth – or more
- 125 g Frozen peas
- 1 Lemon for garnish
- Rinse the chicken thighs under cold water, pat dry again, then remove the skin and bones. Cut the pieces of meat into four to six parts (depending on size).
- Cut the peppers into 2×2 cm cubes, cut the onions and also the salami into 1 cm wide strips.
- Fry the meat in heated oil until golden brown, remove from the pan, season lightly with pepper and salt and set aside. Put the paprika and parsley in the pan, sauté briefly, remove from the pan and also set aside.
- Now fry the onions with the garlic in plenty of oil, add the rice while stirring and fry until the rice has turned translucent. Deglaze with the wine.
- Mix the chicken broth with the saffron and add to the pan as well. Cover and cook gently for about 8 to 10 minutes. Now place the seared pieces of meat in the rice, press lightly and simmer covered for another 8 to 10 minutes.
- Add the salami, peas and the pepper / parsley mixture, mix gently with a fork and cook covered for another 8 to 10 minutes. If necessary, add a little more broth – the rice should not stick. Remove the pan from the heat and let the dish rest (without opening the lid) for another 5 minutes.
- Serve the Spanish rice pan garnished with lemon wedges. This goes well with a classy “red” … of course from Spain.
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