Spanish Chicken and Rice
4 servings
90 minutes
Spanish chicken with rice is a bright and aromatic dish rooted in the traditions of Spanish cuisine. It combines the rich flavor of chicken, the spiciness of red pepper, the freshness of herbs, and a slight tang from lemon zest. The addition of oregano and garlic gives the dish a warm spiciness, while green peas and olives add textural variety. In Spain, such dishes are often prepared for cozy family dinners as they are easy to make and very filling. It is perfect for leisurely evenings when one wants to enjoy a harmonious blend of Mediterranean flavors and aromas.
1
Peel and chop the onion. Wash the pepper, cut it in half, remove the seeds, and slice the flesh into half-rings. Chop the olives and cilantro. Peel the garlic and finely chop it.
- Onion: 1 piece
- Red sweet pepper: 1 piece
- Lemon-stuffed olives: 60 g
- Cilantro: 5 stem
- Garlic: 2 g
2
In a thick-bottomed pot, heat vegetable oil, add chicken thighs, sprinkle with ground red pepper, and fry for 6 minutes on each side until a golden crust forms. Transfer to a plate.
- Vegetable oil: 1 tablespoon
- Chicken leg quarters: 750 g
- Ground red pepper: pinch
3
In the same pot, add onion and chopped red pepper, sprinkle with garlic (or garlic seasoning) and sauté, stirring, for 5 minutes.
- Onion: 1 piece
- Red sweet pepper: 1 piece
- Garlic: 2 g
4
Rinse the rice, add it to the pot. Sauté everything together, stirring, for 1 minute. Pour in 450 ml of water, add lemon zest and oregano.
- Long-grain rice: 200 g
- Lemon zest: 0.3 piece
- Dried oregano: pinch
5
Place the thighs in the pot with the rice. Bring to a boil over high heat. Reduce the heat, cover the pot, and cook for 20 minutes.
- Chicken leg quarters: 750 g
6
Add peas. Heat for 3 minutes, remove from heat and let sit for 5 minutes. Serve on plates, sprinkle with olives and cilantro. Serve with lemon slices.
- Frozen green peas: 150 g
- Lemon-stuffed olives: 60 g
- Cilantro: 5 stem
- Lemon zest: 0.3 piece
