Spanish Chicken and Rice

    45 minutes

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

    16 people made this

    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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    Reviews in English (18)


    Very easy and tasty, I have just cooked this for the 2nd time, I cooked as recipe suggested, then removed some from the oven for my 3 year old then added a half teaspoon of dried crushed chillies and returned to the oven for a further 5 mins for the adults,  -  28 Jul 2011  (Review from Allrecipes UK & Ireland)


    I read the other reviews before I made this for the first time so I added half a yellow pepper and half a red pepper and I cubed two chicken breasts. My husband and son both enjoyed this dish.  -  04 Oct 2012  (Review from Allrecipes UK & Ireland)


    I altered the recipe slightly as I was concerned it sounded a bit bland- added 2 cloves of garlic and a shake of tarragon. Made sure the chicken was nicely browned to give the stock colour. Added broad beans (a popular Portuguese vegetable) towards the end and it looked far more interesting and tasted great.  -  15 Feb 2013  (Review from Allrecipes UK & Ireland)