Spanish chicken
5
Points®
Total time: 1 hr • Prep: 10 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
A full flavoured dish, packed with sunshine colours and crunchy textures, this chicken dish is a one pot meal that offers maximum flavour and minimum washing up
Ingredients
Dried saffron
½ tsp, (1 large pinch)
Olive oil
1 tbs
Skinless chicken drumstick
4 individual, (lean) fat trimmed
Chicken thigh, skinless, raw
4 medium, fat trimmed
Red onion
1 medium, chopped
Red capsicum
1 medium, chopped
Green capsicum
1 medium, chopped
Zucchini
2 medium, chopped
Ground paprika
2 tsp
Arborio rice
½ cup(s), (100g)
Chicken stock
1½ cup(s), (375 ml), salt-reduced
Frozen green peas
½ cup(s), (60 g)
Pitted green olives
¼ cup(s), (30 g pitted) halved
Tomato(es)
1 large, finely chopped
Fresh flat-leaf parsley
½ cup(s), finely chopped
Fresh lemon rind
2 tsp, finely grated
Instructions
1
Combine saffron and ½ cup (125ml) warm water in a jug. Set aside until required.
2
Heat oil in a deep heavy-based frying pan over medium heat. Cook chicken, in batches, for 3–5 minutes each side or until browned. Transfer to a plate. Add onion, capsicums and zucchini to pan and cook, stirring, for 5 minutes or until softened. Add paprika and rice and cook, stirring, for 1 minute or until rice is coated.
3
Stir in saffron mixture and stock. Return chicken to pan and bring to the boil. Reduce heat to low and simmer, uncovered, for 20 minutes, turning chicken pieces halfway through cooking. Add peas and olives and cook for 5 minutes or until chicken is cooked through and liquid is absorbed (see tip).
4
Meanwhile, combine tomato, parsley and rind in a bowl. Serve Spanish chicken topped with tomato salsa.
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