One-Pan Spanish Chicken and Rice (Arroz con Pollo)

Name: One-Pan Spanish Chicken and Rice (Arroz con Pollo)
Total time: 75 min
Yield: 5 servings
Ingredients: 300 g medium-grain rice; 4 ea bone-in skin-on chicken thighs; 450 g chicken drumsticks; 15 ml olive oil; 170 g fresh chorizo sausage; 1 ea green bell pepper; 170 g red onion; 2 ea garlic cloves; 200 g tomato; 50 g tomato paste; 720 ml chicken broth; 7 g smoked paprika; 1 tsp garlic powder; 6 g salt; 1 tsp black pepper; 0.5 tsp cayenne pepper

Recipe from Mediterranean Food & Diet | Easy Recipes | Suzy Karadsheh · original post · full recipe on themediterraneandish.com

Smoky paprika-rubbed chicken thighs and drumsticks cooked in one pan with chorizo, peppers, onion and tomato, then simmered with rice until it soaks up all the flavor.

Serves 5 75 minKid-friendly

Dairy freeChickenPorkOne panRiceMediterranean

Ingredients

medium-grain rice300 g
bone-in skin-on chicken thighs4 ea
chicken drumsticks450 g
olive oil15 ml
fresh chorizo sausage — casings removed170 g
green bell pepper — cored and chopped1 ea
red onion — chopped170 g
garlic cloves — crushed2 ea
tomato — chopped200 g
tomato paste50 g
chicken broth720 ml
smoked paprika7 g

Cooking for a different diet?

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Gluten-free
- 720 ml Gluten-free chicken stock instead of chicken broth
Use the gluten-free stock exactly as the broth; timings are unchanged.

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medium-grain rice · 300 g
bone-in skin-on chicken thighs · 4 items
chicken drumsticks · 450 g
olive oil · 15 ml
fresh chorizo sausage · 170 g
green bell pepper · 1 item
red onion · 170 g
garlic cloves · 2 items
tomato · 200 g
tomato paste · 50 g
chicken broth · 720 ml
smoked paprika · 7 g
garlic powder · 1 tsp
salt · 6 g
black pepper · 1 tsp
cayenne pepper · 0.5 tsp

Method

Rinse the rice well, cover it with water and soak for 15 minutes, until a grain breaks easily. Drain well.
In a small bowl, mix the smoked paprika, garlic powder, cayenne, salt and pepper.
Pat the chicken dry and season with the spice rub, lifting the skin to rub some underneath.
In a 5-quart (4.7 litre) braiser or large deep skillet with a lid, heat the olive oil over medium-high heat until shimmering. Brown the chicken deeply on both sides, then set it aside on a plate.
In the same pan, cook the chorizo for 10 minutes, stirring regularly, until nicely browned. Add the green pepper, onion and garlic and cook over medium heat for 5 minutes, stirring regularly.
Add the tomato, tomato paste and chicken broth, and return the chicken to the pan. Bring to a boil, then lower to medium, cover and cook for 15 to 20 minutes.
Remove the chicken briefly and stir the drained rice into the liquid. Cook uncovered over high heat for 1 to 2 minutes. Put the chicken back on top, turn the heat to low, cover and cook for another 20 minutes, until the rice is cooked.
Turn off the heat and leave the pan covered and undisturbed for 10 minutes. Serve hot.