Spanish Chicken*

24 Apr

Many of you have been waiting for that recipe as I have been doing it many times since I learned it from Philippa, my dear friend from the partners kitchen.

She found it in a newspaper and kept it in case…. Thinking that sometimes, after busy periods such as Christmas or Easter, you can get somehow lazy and go for unmissable recipes!

The other advantage of that recipe is that everybody craves for it and you can easily adjust the quantity… it can be perfect for 2 as well as for 22 and it’s still very tasty as a leftover.

So definitely  a top 10 recipe! Once again…. thank you Philippa for that recipe!

Ingredients for 6 people

  • Sea salt and freshly ground pepper
  • Olive oil
  • 12 chicken thighs, on the bone, skin on
  • 2 red peppers sliced in stripes
  • 100g of chorizo cut into 3mm slices
  • 1 large onion roughly chopped
  • 4 garlic cloves peeled and chopped
  • 3 tsp of smoked paprika
  • 1 tsp of dried chilli flakes
  • 1,3l of chicken stock
  • 375g of Spanish rice
  • 2 tbsp chopped flat-leaf parsley
  • 1 lemon juice


Preheat your oven to 180° and get all your ingredients ready.

In a broad, shallow pan, heat 4 tbsp oil. Season the chicken thighs with salt and pepper and brown them on all sides in 2-3 batches depending the size of your pan. Once they have a nice coloration, set them aside and throw in the peppers and chorizo and cook them over a medium heat until the peppers start to soften. Still in the same pan, add the onion and garlic and cook gently until the onion is soft. Stir in the paprika and chilli and cook for another minute.

Depending on how you wish to present it and how big is the pan you are using, keep the same pan if it can contain the whole chicken and rice or divide it into two or use a nice oven dish that you can present on a table. Spread the onion, peppers, chorizo and chicken evenly in the dish or in the pans and cover with the chicken stock. Cover and cook gently for about 5 minutes.

Then pour the rice all around the chicken thighs, season with salt and pepper.

Cook in the oven for at least 20 minutes or until the stock is fully absorbed and the top is getting gold. Don’t stir the rice at any moment.

Once the rice is cooked, take the dish out of the even and cover it with foil paper and let it rest for 5 minutes.

Just before serving, squeeze a lemon juice on top and spread some chopped parsley on top.

*Like any curry recipe, this recipe is a good base for any rice dish. You can replace chicken with shellfish, pork or rabbit. You can also add some vegetables such as spinach, green beans, courgettes, mushrooms or tomatoes and use other spices if you wish to. The idea is just to save some time and to make everybody happy including you.

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