Regardless of that I've been blogging for quite a long while now, I came to acknowledgment that Gazpacho was the just a single Spanish formula that I at any point imparted to you. It's a customary Spanish soup that I made in the absolute starting point of my blogging venture.
No jokes, my SPANISH CHICKEN AND RICE is an excessively encouraging formula your family will thank you for. This Chicken Paella Easy formula is overflowing with flavor and ideal for occupied weeknight dinners.
- 6 bone-in and skin-on chicken thighs
- 1 large onion finely minced
- 5 garlic cloves finely minced
- 1 red bell pepper finely chopped
- 1/2 jalapeño pepper finely chopped
- 3 tbsp olive oil
- 1 c long grain rice rinsed
- 1 can diced tomatoes
- 1 bay leaf
- 1 1/2 c chicken broth low sodium
- 3/4 c dry white wine
- 2 tsp paprika
- 1/2 tsp saffron
- 1/2 c green and black olives halved
- 1 tsp salt
- 1/2 tsp pepper
- 3 tbsp parsley finely chopped
Instructions
- Preheat the oven 355 F.
- Season chicken with ½ teaspoon of salt and ⅛ of pepper on each side.
- Heat 2 tablespoons of olive oil in a large Dutch Oven pan on a medium heat.
- Cook chicken on both sides for 7 minutes until skin is crispy and brown.
- Transfer chicken to a plate and wipe the pan.
- Heat the remaining tablespoon of olive oil in a pan and saute onion, garlic and both peppers for 3 minutes.
- Add paprika and rice and cook stirring until well coated.
- Add white wine and cook for 3 minutes.
- Stir in saffron, diced tomatoes, bay leaf, remaining salt and pepper, chicken stock and bring to a boil.
- Place chicken on top of rice, cover a pan with an ovenproof lid or aluminium foil and braise in the oven for 30-40 minutes until rice is cooked.
- Remove from the oven, stir in olives.
- Adjust salt and pepper if needed.
- Sprinkle with parsley and serve immediately!
Read more our recipe MOZZARELLA STUFFED MEATBALLS #recipe #dinner
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