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Spanish Chicken & Dirty Rice

by Tom
Preparation 10 mins
Cooking 60 mins
Serves 4

For the chicken thighs, I prefer bone-in and skin-on for the extra flavour. Adjust to your tastes though.

For the chicken seasoning, any shop-bought seasoning with a paprika base should work great - Cajun works particularly well.

Ingredients

  • 8 chicken thighs
  • 250g basmati rice
  • 900ml chicken stock
  • 2tbsp tomato puree
  • 1tsp oregano
  • 1 onion, finely chopped
  • 2 celery sticks, finely chopped
  • 1 red pepper, sliced
  • 2 garlic cloves, finely chopped
  • 2 Tbsp chicken seasoning
  • Olive oil
  • 10 cherry tomatoes, halved
  • 100g chorizo, cut into half moon slices

Method

1. Add a splash of oil to a wide casserole or pan and bring to a medium-high heat on the hob. At the same time, pre-heat the oven to 170C (fan).

2. Use half of the chicken seasoning to rub into the chicken, and then brown the chicken in the pan. If you’ve opted for skin-on, try to crisp it up a bit. Once browned, remove from the pan and put to one side.

3. Reduce the heat in the pan to medium and then add the chopped onion, celery and red pepper to the pan, cook for 3-4 minutes.

4. Add in sliced chorizo and cook for a further two minutes, then add in oregano, garlic, tomato puree and the second half of the chicken seasoning. Then stir in the rice.

5. Pour in the stock and stir once more.

6. Place the chicken back in the pan, skin-side-up.

7. Arrange the chopped tomatoes around the chicken, then place a lid on the pan and cook in the oven (170C/325F) for 35-40 minutes.