Almost Spanish Chicken

Name: Almost Spanish Chicken
Total time: 5400 s
Yield: 4 servings
Cuisine: British
Ingredients: 3 tbsp olive oil; Salt and black pepper; 8 chicken thighs; 2 onions, sliced; 2 peppers (red or 1 red & 1 green), deseeded and sliced; 4 cloves garlic, chopped; 1 leek, sliced; 50 g sun-dried tomatoes in oil, drained and wiped dry; 100 g Serrano ham, torn into 2 cm pieces or several slices chorizo; 225 g brown basmati or long-grain rice; 1 tbsp tomato paste; 1 tsp smoked paprika; 1 tsp dried thyme; 1 tsp zatar; 1 bird’s eye chili, finely chopped; 250 ml chicken or vegetable stock; 250 ml dry white wine; 50 g black or green olives, pitted; 1 small orange, in segments

John A @JohnA

Essex

My take on a well-known dish. I use chicken thighs coz they’re both flavoursome and economical but chicken breasts, drumsticks or even a jointed whole chicken work well. With present mobility and shopping restrictions I’ve used dried herbs, etc., which many cooks have in their cupboard. In happier times I’d probably use fresh herbs and spices. The chili can be reduced or omitted if heat’s not your thing. A side vegetable of your choice is an option but this is a substantial meal by itself.

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Ingredients

90 minutes including prep

4 servings

3 tbspolive oil
Salt and black pepper
8chicken thighs
2onions, sliced
2peppers (red or 1 red & 1 green), deseeded and sliced
4 clovesgarlic, chopped
1leek, sliced
50 gsun-dried tomatoes in oil, drained and wiped dry
100 gSerrano ham, torn into 2 cm pieces or several slices chorizo
225 gbrown basmati or long-grain rice
1 tbsptomato paste
1 tspsmoked paprika
1 tspdried thyme
1 tspzatar
1bird’s eye chili, finely chopped
250 mlchicken or vegetable stock
250 mldry white wine
50 gblack or green olives, pitted
1small orange, in segments

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Steps

90 minutes including prep

1

Pre-heat your oven to Gas Mark 4 or your electric equivalent. This is 160C on my Neff Circotherm but is more like 180C for other ovens.
2

Season the chicken thighs well.
3

Heat 2 tbsp oil in a large casserole and brown the chicken thighs all over, in small batches not all at once. Set aside.
4

Use a very little wine to deglaze the bottom of the casserole, add the third tbsp of oil. When hot, add the onions, gently fry for 3 minutes, then add the peppers, garlic, chili and leek and fry for a further 3 minutes or until just turning brown, stirring occasionally.
5

Add the sun-dried tomatoes and Serrano ham/chorizo and stir gently but thoroughly.
6

Stir in the rice. Once it’s coated, add the tomato purée, smoked paprika, thyme and zatar.
7

Add the stock and wine and stir thoroughly. Bring to a fast simmer.
8

Reduce to a gentle simmer and carefully place the chicken thighs on top without disturbing the rice. Similarly place the orange segments and olives.
9

Put on a tight-fitting lid and transfer to the pre-heated oven. Cook for around 1 hour. The rice should be cooked but still with a little “bite”.
10

Serve piping hot onto warmed plates.

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John A @JohnA

on March 22, 2020 13:38

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.