Spanish Chicken with Rice
Main Dishes • Spanish
Description
This dish will taste better if you add 50 ml of white wine to the rice instead of water. The wine will give the dish a special aroma and delicacy, with a more vibrant and rich flavor.
Ingredients
- Chicken Thighs 25 oz
- Onion 1 piece
- Garlic 0 oz
- Orange Bell Peppers 1 piece
- Long-Grain Rice 5 oz
- Frozen green bean pods 5 oz
- Citrus Zest Mix ⅓ piece
- Olives stuffed with lemon 0 oz
- Cilantro 5 stems
- Red Long Chili Peppers a pinch
- Vegetable Oil 1 tablespoon
- Dried Rosemary a pinch
Step-by-Step Guide
Step 1
Peel and chop the onion. Wash the pepper, cut it in half, remove the seeds, and slice the flesh into half-rings. Chop the olives and cilantro. Peel and finely chop the garlic.
Step 2
In a heavy-bottomed pot, heat the vegetable oil, add the chicken thighs, sprinkle with ground red pepper, and fry for 6 minutes on each side until golden brown. Transfer to a plate.
Step 3
In the same pot, add the onion and chopped red pepper, sprinkle with garlic (or garlic seasoning), and sauté, stirring, for 5 minutes.
Step 4
Rinse the rice and add it to the pot. Sauté everything together, stirring, for 1 minute. Pour in 450 ml of water, add the lemon zest and oregano.
Step 5
Place the thighs in the pot with the rice. Bring to a boil over high heat. Reduce the heat, cover the pot with a lid, and simmer for 20 minutes.
Step 6
Add the peas. Heat for 3 minutes, remove from heat, and let sit for 5 minutes. Serve on plates, garnished with olives and cilantro. Serve with lemon wedges.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!