Spanish chicken and rice

Name: Spanish chicken and rice
Cuisine: European, Mediterranean, Spanish
Ingredients: 3 tablespoons olive oil; 4 chicken breasts, skin on; 1 onion, sliced; 3 garlic cloves, crushed; 10cm piece of cooking chorizo, chopped; 300g paella rice; 600ml chicken stock; juice of 1 lemon; 1 tablespoon smoked paprika; 24 black olives, pitted and chopped; 6 jarred red piquillo peppers, sliced into strips; 2 tablespoons finely chopped flat-leaf parsley; sea salt and freshly ground black pepper

3 steps

Updated at: Thu, 17 Aug 2023 02:58:01 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories902.5 kcal (45%)

Total Fat41.3 g (59%)

Carbs72.4 g (28%)

Sugars5.6 g (6%)

Protein60.5 g (121%)

Sodium1254.6 mg (63%)

Fiber3.2 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 tablespoonsolive oil

10 cmcooking chorizo

piece, chopped

300gpaella rice

600mlchicken stock

1juice of lemon

1 tablespoonsmoked paprika

24black olives

pitted and chopped

6red piquillo peppers

jarred, sliced into strips

2 tablespoonsflat-leaf parsley

finely chopped

sea salt

freshly ground black pepper

Instructions

Step 1

Place a paella pan or an ovenproof casserole dish over a medium heat and add 2 tablespoons of the oil. Once the oil is hot, cook the chicken breasts for 3 minutes on each side until browned, then set aside on a plate.

Step 2

Add the remaining oil to the pan, stir in the onion, garlic and chorizo and fry gently for 3 minutes. Pour in the rice, stir for a minute, then add the chicken stock, lemon juice, smoked paprika, olives and peppers, and season with salt and pepper. Stir and return the chicken to the pan on top of the rice. Cover and cook over a low-medium heat for 20-25 minutes until the liquid has been absorbed, the rice is tender and the chicken is cooked through.

Step 3

Garnish with the parsley and serve.