Chicken Comforting

Spanish-style chicken rice

Name: Spanish-style chicken rice
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 8 chicken thighs, skin on, bone in; 1 red onion, sliced; 2 red capsicums, sliced; 3 garlic cloves, sliced; 1 tsp cumin seeds, toasted and crushed; 1 tsp coriander seeds, toasted and crushed; 1 pinch saffron; ½ cup (60g) green olives; 1½ cups (30g) calasparra or arborio rice; 100ml dry sherry; 500ml chicken stock; 1 lemon, thinly sliced, plus extra to serve; ½ bunch flat-leaf parsley, leaves picked

Rate now

10m

45m

Jump to recipe

by Matt Moran

Chef and delicious. Produce Awards judge

May 31, 2017

The whole family will love this zingy rice dish.

8 chicken thighs, skin on, bone in
1 red onion, sliced
2 red capsicums, sliced
3 garlic cloves, sliced
1 tsp cumin seeds, toasted and crushed
1 tsp coriander seeds, toasted and crushed
1 pinch saffron
½ cup (60g) green olives
1½ cups (30g) calasparra or arborio rice
100ml dry sherry
500ml chicken stock
1 lemon, thinly sliced, plus extra to serve
½ bunch flat-leaf parsley, leaves picked

Method

1.

Preheat oven to 180°C.
2.

Place chicken, skin side down, in a shallow casserole over medium heat. Once it begins to sizzle and fat starts to render, cook for 6-8 minutes until golden. Turn and cook for a further 2 minutes. (If using chicken with no skin, add 2 tbs olive oil.)
3.

Remove chicken, reserving fat in the pan. Add the onion and capsicum. Cook for 3-4 minutes until softened. Add the garlic, spices and saffron and cook for a further minute until fragrant. Add the olives, rice, sherry, stock and ½ cup (125ml) water. Season and bring to a simmer, scraping the bottom of the pan.
4.

Add the lemon, then return the chicken, skin side up. Cover with a lid, place in the oven and bake for 30 minutes until the chicken is cooked through and rice is tender.
5.

Serve topped with parsley and extra lemon.