Arroz con Pollo (Spanish Rice and Chicken) recipe

photo credit: Nick Williams

A quick and easy, very filling rice and chicken.

Serves: 6
Prep time: Less than 15 mins
Cooking time: 15-20 minutes

Ingredients:

2 Medium onions, chopped
2 tbsp Olive oil
2 – 3 Cloves of garlic, chopped
400 g /14 oz Basmati rice
400 g /14 oz Tinned, chopped tomatoes
400 ml / 14 fl oz Chicken stock
3 tbsp Tomato purée
1 tsp Celery Salt
1 tsp Sweet Paprika
6 Chicken thighs, skinned, boned and cut into bite-sized pieces
Salt and freshly ground black pepper

Preparation:

Pre-heat the oven to 180c, 170c (fan oven).

In an oven-proof casserole, gently fry the onions in the olive oil until translucent, add the chopped garlic and fry for a few minutes, do not brown the onions or garlic.

Add the basmati rice and stir to coat the grains. Continue to fry, stirring occasionally until the rice goes “chalky”.

Add the tinned tomatoes, chicken stock, tomato purée, celery salt, paprika and salt and pepper to the rice and stir to mix.

Add the chicken pieces, bring to a simmer and put into the pre-heated oven for 15 – 20 minutes or until the rice is tender and most of the moisture has been absorbed, don’t be afraid to add more water if it’s drying out and the rice isn’t cooked.

Other recipes you might enjoy:

1. Mexican rice recipe
2. Chicken Molé recipe
3. Chicken Korma curry recipe