how to make Spanish Chicken and Rice (Arroz con Pollo)

Start off by adding a tablespoon of olive oil with the smoked paprika in a mixing bowl, along with some salt and pepper and the juice from 1 lemon. Finely chop up a few small sprigs of fresh rosemary and add that too.

Add the chicken thighs and mix until they are evenly covered. Set aside for use later.

In a large bowl, soak the rice in some fresh water for around 10 minutes. Once done, remove excess water and rinse rice before use.

Next, on medium-high heat, add a splash of oil to a large pan and add the pieces of chorizo sausage.

Cook for around 3-4 minutes, turning the pieces so they are cooked evenly. They may spit a little so use a frying splash guard if you have one. Once done the paprika-infused oil should release from the sausages, keep this oil and transfer the chorizo pieces to a small container or bowl for use later.

On medium-high heat, add the chicken thighs with the marinade and cook for around 3-4 minutes on each side. Aim for a nice crisp on the skin or meat with some of the seasoning starting to char slightly.

Once done, set chicken thighs aside and reduce heat to medium.

Add the beans to the pan with a splash of oil. Cook for 2-3 minutes turning the beans occasionally to ensure they absorb the cooking juices. Once done, remove from pan and set aside.

In the same pan, fry the onions for around 3-4 minutes until they soften. They should absorb a lot of the juices from the chicken and chorizo and start to redden in color. Add a tablespoon of olive oil, garlic, and diced pepper, and cook for another 5 minutes or until vegetables start to soften.

Add the tinned tomatoes, the sherry vinegar, bay leaves, and chili flakes (optional) and mix well. Season with salt and pepper to taste and let it simmer for around 10 minutes. If you want a more watery sauce, add ½ cup of water.

Add the rice to the sauce and stir through. Add the chicken, beans, and cooked chorizo.

Add 2 cups of stock and mix through until rice is evenly covered. Place two large sprigs of rosemary on top and cover the pan.

Cook for around 20 minutes on medium heat, stirring once or twice to ensure the rice doesn’t stick.

Once done, the stock should have evaporated. Remove from the heat and keep covered, allow to rest for ten minutes undisturbed.

Remove sprigs of rosemary and garnish with some chopped parsley and the black and green olives. Serve while still hot.

Equipment Needed

Dietary

Allergens