Saffron, paprika, garlic….so many classic flavours that make this one of the best Chicken and Rice meals.ever.
Well. That was a good intro, and as much as I’d like to say this is an original family recipe…I changed it…adding fire roasted peppers for extra flavour, bacon instead of smokey ham, and replacing the usual diced up chicken for crispy thighs.
To serve, all you need to do is fluff up your rice before adding the crispy chicken back on top. Those beautiful white wine and smokey bacon smells…
ONE PAN SPANISH CHICKEN AND RICE
INGREDIENTS
5 chicken thighs, bone in and optional skin on
Salt and freshly ground black pepper
1 teaspoon garlic powder
1 tablespoon olive oil
1 large onion, chopped
6oz | 160g (6 pieces) shortcut bacon trimmed of all fat, chopped (or smoked ham)
3 garlic cloves, minced
2 teaspoons sweet paprika
½ teaspoon crushed saffron threads (or ¾ teaspoon imitation saffron powder is fine to use)
2 vine ripened tomatoes, diced (or 1 small can diced tomatoes including juice)
1 cup jarred fire roasted peppers in garlic (Piquillo), cut into strips
1½ cups water mixed with 2 teaspoons vegetable stock powder (or use chicken broth)
½ cup dry white wine *See Notes
1½ cups long-grain white rice
¾ cup frozen peas (not thawed)
Chopped fresh flat-leaf parsley, for garnish
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