A Spanish chicken dish which everyone loves to eat.A one pot meal on it's own.
Method
Season chicken joints with salt and pepper. Next slice red peppers ,remove seeds and pith ,then slice each half into six pieces. Likewise peel onion and slice into strips approx same size as pepper.
Drain tomatoes and pat dry on kitchen paper, and cut into 1/2 “ pieces.
Heat 2/3 tblspns olive oil in pan, until fairly hot and add the chicken joints a few at a time and cook until well a golden nutty colour. Remove from pan and allow to drain on a plate, lined with kitchen paper.
Next add a little more oil to pan and heat until Quite Hot and add the onions and peppers and allow them to brown a little at the edges moving them around for about 5 mins. Now add the garlic chorizo and tomatoes and toss them around for a min or two until the garlic is a pale gold and the chorizo has taken on some colour.
Next stir in the rice ,and when the grains have a good coating of oil, add the stock ,wine, purée and paprika.
As soon as the pan has reached simmering point, turn the heat down to a gentle simmer. add more seasoning if required.
And place the chicken joints gently on top (the idea is for the chicken to keep the bulk of the rice below the liquid level) Sprinkle herbs over the dish and place
olives amongst chicken and wedges of orange in among them also.
Cover with tight fitting lid cook over the gentlest heat for 50-60 mins until rice is cooked but still has a bite.
Alternatively cook in a preheated oven at Gas 4/350 F/180 C for 1 hour.
Can be severed with crusty bread and fresh green salad.
A tablespoon of good French or Spanish Brandy along with the white wine adds a suttle lift to this dish.
Keep an eye on the rice, you do not want it to be too soft, al dente is about correct.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (815g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1388 | ||
Calories from Fat: 731 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81.3g | 108 % | |
Saturated Fat 23.4g | 117 % | |
Monounsaturated Fat 36g | ||
Polyunsanturated Fat 15.4g | ||
Cholesterol 328.9mg | 101 % | |
Sodium 999.1mg | 34 % | |
Potassium 1565mg | 41 % | |
Total Carbohydrate 60.8g | 18 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 55g | ||
Protein 90.7g | 130 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1388
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