Spanish chicken with golden rice
21
- Prep Time15 min
- Total Time30 min
- Makes5 Servings
Spanish chicken and rice recipe Photo by Erik Putz
No time for an afternoon siesta? Take another cue from our friends in Spain, and dine with European style tonight.
Ingredients
1 cup long-grain rice
1/2 tsp turmeric
3/4 tsp salt
8 skinless, boneless chicken thighs
1 tbsp olive oil
fresh pepper
1 cup thinly sliced red onion
100 g Spanish chorizo sausage, sliced
2 tbsp red-wine vinegar, or sherry vinegar
2 tomatoes, cut into wedges
8 stuffed colossal green olives, pitted and halved
1/2 tsp honey
1/4 cup chopped fresh parsley
Instructions
COOK rice, according to package directions, adding turmeric (or 1/8 tsp saffron) and 1/4 tsp salt to the water.
SPRINKLE chicken thighs with 1/2 tsp salt. Season with fresh pepper. Heat a very large non- stick frying pan over medium-high. Add olive oil, then chicken. Cook until brown, 2 to 3 min per side. Move chicken to side of pan and reduce heat to medium. Add red onion, chorizo and 2 tbsp red-wine or sherry vinegar. Cook until onion starts to soften, 3 min. Stir chicken into onion mixture and simmer 5 more min. If chorizo gives off a lot of oil, drain, leaving 1 tbsp.
ADD tomatoes, cut into wedges, then green olives and honey. Cook until chicken is done and tomatoes turn saucy, about 5 more min. Sprinkle with chopped parsley. Fluff rice with a fork.
Nutrition (per serving)
Calories 419, Protein 33g, Carbohydrates 36g, Fat 15g, Fibre 2g, Sodium 903mg.
Excellent source of Vitamin B6.
Wine Pairings
Pair it with: An Exotic Ontario White A Niagara blend that captures the various nuances of riesling, sauvignon blanc and gewürztraminer, this white has a bouquet of lime, Seville orange and ripe nectarine flavours that works brilliantly with a Spanish-style chicken. Our pick: Featherstone Four Feathers White, Ontario, $15.
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