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We hope you got insight from reading it, now let’s go back to almost spanish chicken recipe. To make almost spanish chicken you need 19 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to prepare Almost Spanish Chicken:
- Use 3 tbsp olive oil
- Get Salt and black pepper
- Provide 8 chicken thighs
- You need 2 onions, sliced
- You need 2 peppers (red or 1 red & 1 green), deseeded and sliced
- Use 4 cloves garlic, chopped
- Use 1 leek, sliced
- You need 50 g sun-dried tomatoes in oil, drained and wiped dry
- Prepare 100 g Serrano ham, torn into 2 cm pieces or several slices chorizo
- Take 225 g brown basmati or long-grain rice
- Provide 1 tbsp tomato paste
- Take 1 tsp smoked paprika
- Provide 1 tsp dried thyme
- Provide 1 tsp zatar
- Prepare 1 bird’s eye chili, finely chopped
- Use 250 ml chicken or vegetable stock
- You need 250 ml dry white wine
- Get 50 g black or green olives, pitted
- Take 1 small orange, in segments
Steps to make Almost Spanish Chicken:
- Pre-heat your oven to Gas Mark 4 or your electric equivalent. This is 160C on my Neff Circotherm but is more like 180C for other ovens.
- Season the chicken thighs well.
- Heat 2 tbsp oil in a large casserole and brown the chicken thighs all over, in small batches not all at once. Set aside.
- Use a very little wine to deglaze the bottom of the casserole, add the third tbsp of oil. When hot, add the onions, gently fry for 3 minutes, then add the peppers, garlic, chili and leek and fry for a further 3 minutes or until just turning brown, stirring occasionally.
- Add the sun-dried tomatoes and Serrano ham/chorizo and stir gently but thoroughly.
- Stir in the rice. Once it’s coated, add the tomato purée, smoked paprika, thyme and zatar.
- Add the stock and wine and stir thoroughly. Bring to a fast simmer.
- Reduce to a gentle simmer and carefully place the chicken thighs on top without disturbing the rice. Similarly place the orange segments and olives.
- Put on a tight-fitting lid and transfer to the pre-heated oven. Cook for around 1 hour. The rice should be cooked but still with a little “bite”.
- Serve piping hot onto warmed plates.
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