Spanish Rice And Chicken


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AuthorEwaCategory, , DifficultyIntermediate

If you like simple, one-pot dishes, you'll love this recipe! Fluffy, tomato rice and smoky, paprika chicken made in one pot. This delicious Spanish Red Rice And Chicken Casserole is easy, economical, and super tasty. The perfect combination of comforting Red Rice and juicy chicken seasoned with Spanish flavors - this recipe is a keeper!

Spanish Red Rice And Chicken Casserole

Yields4 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr

Click on the servings to scale the recipe to your needs.

Click a timer link in the recipe to start a countdown clock. 

In all my recipes 1 teaspoon equals 5 ml, 1 tablespoon equals 15 ml, 1 cup equals 250 ml. Spoons and cups are lightly packed.

 8 Chicken thighs (small)
 ½ cup Peas
Spanish Chicken Seasoning
 2 tsp Smoked paprika
 1 tsp Dried oregano
 1 tsp Dried coriander
 ½ tsp Cinnamon
 ½ tsp Cumin
 14 tsp Chilli flakes/powder
 Salt and pepper
 1 tbsp Olive oil
Spanish Red Rice
 1 cup Parboiled rice
 1 ½ cups Chicken broth
 3 tbsp Tomato paste
 1 Small onion
 3 Garlic cloves
 ½ Fresh chilli (optional)
 Salt
 Oil

1

Preheat the oven to 180 Celsius degrees.

2

Season the chicken with all the spices and olive oil. Set aside.

3

Finely chop the onion, garlic, and chilli. Heat the pot over medium heat with a little bit of oil. Add chopped onion, garlic, and chilli. Fry for 3 minutes.

4

Add more oil if needed, and add rice. Fry for 3 minutes - until the rice starts turning gold.

5

Add chicken broth and tomato paste. Bring to boil. Season with salt.

6

Transfer the rice with the liquid to the casserole dish. Stir in the peas. Place the chicken on top.

Spanish Red Rice And Chicken Casserole

7

Bake for 50 minutes.

8

Serve!

Ingredients

 8 Chicken thighs (small)
 ½ cup Peas
Spanish Chicken Seasoning
 2 tsp Smoked paprika
 1 tsp Dried oregano
 1 tsp Dried coriander
 ½ tsp Cinnamon
 ½ tsp Cumin
 14 tsp Chilli flakes/powder
 Salt and pepper
 1 tbsp Olive oil
Spanish Red Rice
 1 cup Parboiled rice
 1 ½ cups Chicken broth
 3 tbsp Tomato paste
 1 Small onion
 3 Garlic cloves
 ½ Fresh chilli (optional)
 Salt
 Oil

Directions

1

Preheat the oven to 180 Celsius degrees.

2

Season the chicken with all the spices and olive oil. Set aside.

3

Finely chop the onion, garlic, and chilli. Heat the pot over medium heat with a little bit of oil. Add chopped onion, garlic, and chilli. Fry for 3 minutes.

4

Add more oil if needed, and add rice. Fry for 3 minutes - until the rice starts turning gold.

5

Add chicken broth and tomato paste. Bring to boil. Season with salt.

6

Transfer the rice with the liquid to the casserole dish. Stir in the peas. Place the chicken on top.

Spanish Red Rice And Chicken Casserole

7

Bake for 50 minutes.

8

Serve!

Spanish Rice And Chicken

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