Spanish-style Chicken with Rice
8,8 / 10
ready in 45 min.
- 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
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.