Spanish · Dinner
Spanish Chicken and Rice Stew (Gluten-Free)
Bone-in chicken thighs braised in a Spanish-style stew with smoked paprika, saffron, tomato and short-grain rice, simmered until the rice turns tender and the broth thickens. Green olives and roasted red pepper finish the pot. Naturally gluten-free.
$5
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
544Calories
41.8gProtein
20.1gFat
50.3gCarbs
6.1gSugar
3.8gFiber
1234mgSodium
189mgChol
5.1gSat Fat
781mgPotassium
76mgCalcium
3.5mgIron
0.5mcgVitamin B12
25mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Pat the chicken thighs dry and season both sides with salt and black pepper.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Sear chicken skin-side down for 5 minutes until golden, then flip and sear 3 minutes more. Remove and set aside.
3
Sweat
In the same pot, sweat the finely chopped onion, minced garlic and sliced bell pepper over medium heat for 4 minutes until soft and translucent.
4
Bloom
Stir smoked paprika and saffron into the pot and cook over medium heat for 30 seconds until fragrant, being careful not to scorch.
5
Simmer
Add tomatoes and cook for 3 minutes, then stir in rice, chicken stock and bay leaf. Nestle chicken back in skin-side up, bring to a boil, then reduce to low, cover and simmer 20 minutes until rice is tender.
6
Rest
Remove from heat, scatter over olives, cover and rest for 5 minutes.
7
Plate
Spoon chicken and rice into a shallow bowl, scatter over the chopped parsley, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz210g, about 1.5 bone-in, skin-on chicken thighs bone-in chicken thigh
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp30ml olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 11 red bell pepper
- 2 tsp2 tsp smoked paprika
- 2 pinch2 pinch saffron threads
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 1 cup200g bomba rice
- 2 cup480ml chicken stock
- 1212 green olives, pitted
- 22 bay leaf
- 2 tbsp2 tbsp parsley
- 22 lemon wedge
