spanish chicken and yellow rice recipe

There are many variations of this basic spanish chicken and yellow rice recipe.any seasonal vegetables can be added,as can mussels or clams.serve straight from the pan.

spanish chicken and yellow rice recipe

 

Preparation time 3 minutes 

Cooking time 25-27 minutes

Serves 4

  • 4 chicken legs (thighs and drumsticks)
  • ¼ cup olive oil
  • 1 large onion,finely chopped
  • clove 1 garlic,crushed
  • 1 teaspoon ground turmeric
  • 4 ounces chorizo sausage or smoked bam
  • Generous 1 cup long-grain basmati rice
  • 2½ cups chicken stock
  • 4 tomatoes,peeled,seeded and chopped
  • 1 red bell pepper,seeded and sliced
  • 1 cup frozen peas
  • Salt and ground black pepper
spanish chicken and yellow rice recipe
Method:
1. Preheat the oven to 350°F cut the chicken legs in half.heat the oil in a 12-inch paella pan or large flameproof casserole and brown the chicken pieces on both sides.add the onion and garlic and stir in the turmeric .cook for 2 minutes over medium heat.
2. Slice the sausage or dice the ham and add to the pan.with the basmati rice and stock .bring to a boil and season to taste,then lower the heat,cover and cook for 10 minutes.
3. Remove from the heat and add the chopped tomatoes,sliced pepper and frozen peas. Return to the heat and cook,stirring frequently,for 10-15 minutes more,or until the chicken is tender and fully cooked and the basmati rice has absorbed the stock.

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