Spanish · Dinner
Chicken and Vegetable Rice Pot
Spanish-style one-pot rice with seared bone-in chicken thigh, simmered with bomba rice, tomato, bell pepper, onion, garlic and smoked paprika in saffron-infused stock. Peas and roasted red pepper finish the pot, delivering a savoury, lightly smoky rice dish similar to a simplified paella.
$5
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
630Calories
41.8gProtein
26.9gFat
56.5gCarbs
6.9gSugar
5.2gFiber
558mgSodium
231mgChol
6.3gSat Fat
850mgPotassium
65mgCalcium
4.1mgIron
0.6mcgVitamin B12
42mgVitamin C
gluten-free
protein-rich
high-fiber
mediterranean
all-time-classics
gluten-free
Instructions
1
Prep
pat the chicken thigh dry, season with salt and pepper, then finely chop the onion, bell pepper, garlic and tomato.
2
Sear
heat olive oil in a wide shallow pan over medium-high heat and sear the chicken skin-side down 5 to 6 minutes until golden, then flip and sear 3 minutes more.
3
Sweat the onion and bell pepper in the same pan over medium heat for 4 minutes until the onion turns translucent and softens.
4
Bloom
stir in the garlic, smoked paprika, grated tomato and saffron, cooking over medium heat for 2 minutes until the mixture darkens slightly.
5
Deglaze with white wine, scrape up browned bits, and simmer 1 minute until liquid mostly evaporates.
6
Stir in the rice to coat it in the tomato mixture, pour in chicken stock, nestle in the chicken, and simmer over low heat covered 18 to 20 minutes until rice is tender and liquid is absorbed.
7
Scatter peas and roasted red pepper over the top, cover, and rest off heat 5 minutes until peas warm through.
8
Plate
spoon the rice and chicken thigh onto a plate, scatter chopped parsley over the top and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 19 oz540g bone-in chicken thigh
- 1 cup200g bomba or short-grain rice, uncooked
- 2 cup480ml chicken stock
- 11 onion
- 11 bell pepper
- 22 small tomato
- 4 cloves4 cloves garlic
- 2 tsp2 tsp smoked paprika
- 2 pinch2 pinch saffron threads
- 4 tbsp60ml olive oil
- 1/2 cup70g frozen peas
- 11 bell pepper, roasted
- 2 tbsp30ml dry white wine
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 2 tbsp2 tbsp parsley
