Medium

Spanish chicken and rice

Name: Spanish chicken and rice
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 6 servings
Cuisine: Home-style, Spanish
Ingredients: 500 g Rice (Uncooked round-grain rice; not easy-cook rice.); 1000 g Whole chicken (Estimated edible meat and skin, excluding bones. Buy one cleaned chicken weighing about 1.5 kg, cut into small pieces.); 40 g Extra virgin olive oil (About 3 tablespoons of 15 ml.); 9 g Garlic (3 medium cloves, peeled.); 200 g Spring Onion (1 large, trimmed weight.); 200 g Green pepper (1 large, stalk and seeds removed.); 100 g Green garlic (Trimmed weight, roots and tough parts removed.); 60 g Tomato sauce (3 tablespoons; cooked tomato sauce.); 1400 ml Chicken stock (Preferably low-salt: 300 ml for the chicken and 1,100 ml for the rice.); 3 g Salt (Suggested amount for seasoning the chicken; adjust to taste, allowing for the salt in the stock.)

Total time1 h 25 min Preparation and possible waiting 20 min · Cooking 1 h 5 min

Preparation and possible waiting: 20 min · Cooking: 1 h 5 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings6

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Tomato sauce, Chicken stock.

Rating Not yet rated

Moist round-grain rice with golden chicken, spring onion, green pepper and green garlic. A comforting one-pot meal to share, with a gently cooked vegetable base and the flavour of chicken stock.

Jump to steps

20 minpreparation and possible waiting

1 h 5 mincooking

6servings

4.576 kcalwhole recipe

763 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 25 min Preparation and possible waiting 20 min · Cooking 1 h 5 min

Preparation and possible waiting: 20 min · Cooking: 1 h 5 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Rice dish 1 to 2 hours Home-style

Allergens

View full classification 26 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Rice dishMain course

Meal

Lunch

Preparation

StewingBoilingSautéing

Appliances

CasseroleKitchen knife

Cuisine

Home-styleSpanish

Season

All year round

Occasion

For the whole familyWeekend

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Rice dish · Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Ask your butcher to cut a cleaned chicken weighing about 1.5 kg into small 4–5 cm pieces, keeping the breast pieces separate from the legs and wings. Nutrition is calculated using an estimated 1,000 g of edible meat and skin, excluding bones.
Pat the pieces dry with kitchen paper; do not wash raw chicken. Peel and chop the 3 garlic cloves (9 g).
Trim and chop the spring onion (200 g), deseed and chop the green pepper (200 g), and trim and slice the green garlic (100 g), discarding tough parts.
Heat the 40 g extra virgin olive oil in a heavy-based lidded casserole with a capacity of at least 5–6 litres. Season the chicken with salt to taste and brown over a medium-high heat for about 10 minutes, in two batches, turning to colour several sides.
Do not crowd the pan or burn the browned bits on the base. Transfer to a plate, keeping the breast pieces separate. Browning does not yet cook the meat through.
Reduce the heat to medium-low. Cook the spring onion and green pepper in the same casserole for 6 minutes, stirring.
Add the chopped garlic and green garlic and cook for another 4 minutes, until softened, without letting the garlic burn.
Stir in the 60 g tomato sauce and cook for a further 2 minutes.
Return the leg and wing pieces to the casserole with their juices. Add 300 ml of the 1,400 ml chicken stock and gently loosen the browned bits from the base.
Cover and simmer gently for 15 minutes; there should be gentle bubbling and some liquid left. Heat the remaining 1,100 ml stock separately. The breast goes in later so that it does not dry out.
Add the 500 g round-grain rice, the breast pieces and any juices left on the plate. Pour in the remaining 1,100 ml hot stock and stir once to distribute the rice.
Allow for the salt already in the stock; wait until the chicken is fully cooked before tasting and adjusting the seasoning. Bring to a gentle simmer, cover and cook over a low heat for 16–18 minutes, or for the time stated on the rice packet.
Do not stir while it cooks. The rice should be moist and tender, with the grains holding their shape.
Before switching off the heat, check the centre of the thickest chicken pieces with a clean thermometer, without touching bone: it should reach 75°C and stay at that temperature for at least 30 seconds.
If the rice is ready but a piece of chicken has not reached that temperature, remove that piece and finish cooking it separately, covered, with a little liquid from the casserole.
Take the casserole off the heat, leave the rice covered for 5 minutes and serve promptly, sharing the different chicken pieces between the 6 portions.

TIPS

Ask for small, evenly sized chicken pieces. Leg pieces need the initial simmer; add the breast with the rice. Do not judge doneness by the colour of the meat alone.

Use ordinary round-grain rice. Bomba and brown rice need different liquid ratios and cooking times, so do not substitute them without adapting the method. Keep the lid well fitted and the heat gentle to limit evaporation.

Stock and tomato sauce may contain allergens depending on how they are made. Check their labels; this recipe is not automatically gluten-free or free from other allergens.

Serve after resting. Cool leftovers quickly in shallow containers, refrigerate the rice within 1 hour and eat within 24 hours. Reheat only once, until piping hot throughout. Calories vary with the amount of skin eaten, the edible yield of the chicken and the stock.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.