Spanish chicken with rice
Spanish chicken with rice
- Preparation time 15 minutes - Cooking time 70 minutes - Enough for four people
Ingredients:
- Onion finely chopped.
- Red pepper cut into cubes.
- Twenty-five grams of butter.
- Small spoon of salt.
- Two tablespoons of olive oil.
- A clove of crushed garlic.
- 1 tablespoon of smoked paprika spice.
- Eight small pieces of skinless chicken thighs.
- A cup and a quarter of boiled chicken water.
- A cup and a third of medium-grain rice.
- Four hundred grams of tomato sauce.
- Half a cup of fresh lemon juice.
- 1 cup of frozen peas.
- A piece of lemon cut into the shape of wings.
- Few flat parsley leaves, for garnish.
Method of preparation
- Heat the oven to a temperature of 180 degrees Celsius.
- Put the butter and olive oil in a deep baking tray on a medium heat.
- Add onions, and red peppers on top of them and stir the ingredients for a third of an hour.
- Add garlic with salt and half the amount of paprika to the tray with stirring.
- Put the chicken pieces, keeping the skin not peeled off, over the onion mixture in the tray, then add the rest of the paprika on the top of the chicken and leave it on the fire for an additional ten minutes.
- Slide the chicken pieces to one side in the tray, then put the rice, tomato sauce, boiling water, and lemon juice on the other side and stir well, then put the chicken pieces on top of the mixture and bake in the preheated oven for twenty minutes.
- Remove the tray from the oven, re-shift the chicken to one side, stir the ingredients, and then return it to the oven for another fifteen minutes, until the chicken pieces become golden.
- Put the green peas on top of the tray, before finishing the baking process in the oven.
- Remove the tray from the oven and decorate it with fresh lemon wings and parsley leaves.
Enjoy your meal