Spanish-style Chicken with Rice

Name: Spanish-style Chicken with Rice
Total time: 45 min
Yield: 4
Cuisine: European, Spanish
Ingredients: 4 Chicken legs (divided into thighs and drumsticks); 4 tablespoons olive oil; 1 onion (diced); 1 carrot (diced); 1 red pepper (diced); 0.333 cup green Olives (stuffed, if desired; halved); 1.5 cups Long grain rice; 3 cups vegetable stock; Saffron (ground); 0.667 cup peas; 2 tablespoons freshly chopped Cilantro

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Difficulty:

easy

Difficulty

Preparation:

20 min.

Preparation

ready in 45 min.

Ready in

My cookbook

Ingredients

for

servings

Ingredients: 4
Chicken legs (divided into thighs and drumsticks); 4 tablespoons
olive oil; 1
onion (diced); 1
carrot (diced); 1
red pepper (diced); 0.333 cup
green Olives (stuffed, if desired; halved); 1 ½ cups
Long grain rice; 3 cups
vegetable stock; Saffron (ground); ⅔ cup
peas; 2 tablespoons
freshly chopped Cilantro

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Preparation steps

Preheat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and line a baking tray with grease-proof paper.

Brush the chicken with a little oil, season with salt and ground pepper and place on the baking tray. Bake in the oven for around 25 minutes until golden brown, turning from time to time.

Fry the diced onions and carrot briefly in the remaining oil. Stir the red pepper, olives and rice through the vegetables. Add the stock, season with a pinch of saffron, salt and ground black pepper, cover and simmer over a low heat for around 20 minutes until cooked. Add the peas for the last 5 minutes.

Check the seasoning and arrange on plates with the chicken pieces. Serve garnished with coriander.