Arroz con Pollo

Name: Arroz con Pollo (Chicken and Rice)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 5
Ingredients: 5 Free Range Chicken Drumsticks; 50 ml Olive Oil; 1 Tablespoon Smoked Paprika; 1 Tablespoon Cayenne; 5 Chorizo Sausages; 2 White Onions; 3 Cloves Garlic; 1 Tablespoon Tomato Paste; 2 Red Peppers; 2 Green Peppers; 1 Glass White Wine; 1 Burnt Lemon; 500 ml Chicken Stock; 150 g Medium Grain Rice

[[ recipeID=recipe-8lwjfhcp3, title=Arroz con Pollo (Chicken and Rice) ]]

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Arroz con Pollo

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Arroz con Pollo

Arroz con Pollo (Chicken and Rice)

A classic spanish dish of warming chicken and rice with chorizo. This is proper comfort food and such a simple dish to make! This recipe brings together all the iconic flavours of spain into one delicious meal.

Servings: 5

Keywords:

Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hours 5 mins

Ingredients

Instructions

Ingredients

5 Free Range Chicken Drumsticks
50 ml Olive Oil
1 Tablespoon Smoked Paprika
1 Tablespoon Cayenne
5 Chorizo Sausages
2 White Onions
3 Cloves Garlic
1 Tablespoon Tomato Paste
2 Red Peppers
2 Green Peppers
1 Glass White Wine
1 Burnt Lemon
500 ml Chicken Stock
150 g Medium Grain Rice

Instructions

Remove your chicken drumsticks from the fridge. Make a paste with half your olive oil with the paprika, cayenne, black pepper and sea salt and coat your drumsticks with the mix rubbing in well.
Cube your Chorizo, finely dice your onions, slice your peppers thinly and peel your garlic.
Place your rice in a bowl and gently rinse with cold water, till the water runs clear. Leave to soak for 10 minutes.
Meanwhile preheat your oven to 180°C. Place your casserole dish on a medium high heat add your remaining olive oil wait till good and hot and add your drumsticks. Colour really well on all sides and remove from the pan.
Throw in your chorizo in the same pan and cook down till well coloured. Slightly lower the heat, add your onions, sweat them down for a couple of minutes before adding your minced garlic.
Add your tomato paste and cook this out slowly before adding your peppers to the pan and slowly cooking these down.
Drain your rice in a sieve and add this to the casserole dish. Gently cook this for 3/4 minutes.
Halve your lemon and burn the flesh side in a dry pan. This should sweeten and caramelise. Quarter these halves and add to the casserole dish.
Add your chicken stock season this well, bring to a boil and top with your drumsticks. Cover this with the lid and place in the oven.
Cook for 30 minutes, check the chicken is done with a probe. You're looking for 73°C at the core. If so rest for 10 minutes under the lid before serving