Spanish Chicken with Rice

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

This dish will taste better if you add 50 ml of white wine to the rice instead of water. The wine will give the dish a special aroma and delicacy, with a more vibrant and rich flavor.

Ingredients

Chicken Thighs - 26.5 oz
Onion - 1 piece
Garlic - 0.1 oz
Orange Bell Peppers - 1 piece
Long-Grain Rice - 7.1 oz
Frozen green bean pods - 5.3 oz
Citrus Zest Mix - ⅓ piece
Olives stuffed with lemon - 2.1 oz
Cilantro - 5 stems
Red Long Chili Peppers - a pinch
Vegetable Oil - 1 tablespoon
Dried Rosemary - a pinch

Step by Step guide

Step 1

Peel and chop the onion. Wash the pepper, cut it in half, remove the seeds, and slice the flesh into half-rings. Chop the olives and cilantro. Peel and finely chop the garlic.

Step 2

In a heavy-bottomed pot, heat the vegetable oil, add the chicken thighs, sprinkle with ground red pepper, and fry for 6 minutes on each side until golden brown. Transfer to a plate.

Step 3

In the same pot, add the onion and chopped red pepper, sprinkle with garlic (or garlic seasoning), and sauté, stirring, for 5 minutes.

Step 4

Rinse the rice and add it to the pot. Sauté everything together, stirring, for 1 minute. Pour in 450 ml of water, add the lemon zest and oregano.

Step 5

Place the thighs in the pot with the rice. Bring to a boil over high heat. Reduce the heat, cover the pot with a lid, and simmer for 20 minutes.

Step 6

Add the peas. Heat for 3 minutes, remove from heat, and let sit for 5 minutes. Serve on plates, garnished with olives and cilantro. Serve with lemon wedges.