Spanish Chicken and Rice

Spanish Chicken and Rice


16 people made this

If you don't have an ovenproof frying pan, very carefully transfer contents to a casserole or baking dish to cook in the oven.

A. Duarte

Serves: 2 

  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 30g sliced chorizo, chopped
  • 4 chicken drumsticks
  • 100ml white wine
  • salt to taste
  • 1 red chilli, chopped and seeded (or to taste)
  • 400ml water
  • 200g rice
  • 1 tablespoon butter

Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

  1. Preheat oven to 200 degrees C .
  2. In a large ovenproof frying pan, heat the olive oil over medium high heat. Sauté the onion and chorizo until the onion is tender and translucent. Add the chicken, wine, salt and red chilli. Cover and simmer over medium heat for 10 minutes.
  3. Add water to the pan and bring to the boil. Add the butter, then the rice and return to the boil. Quickly transfer to the preheated oven and bake for 10 to 15 minutes, or until rice is tender.

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