Frango e arroz à espanhola

Ingredientes

• 2 tbsp olive oil
• 1 onion (finely chopped)
• 3 large cloves garlic (minced)
• 2 large roma tomatoes (blanched and chopped into small cubes)
• pinch of saffron
• 1 tspn smoked paprika
• 2&1/2 cups low sodium chicken broth
• 1 cup long grain rice (uncooked)
• 1 lemon
• 6 chicken thighs (on the bone)
• 1 tbsp olive oil
• 2 tspn smoked paprika
• 2 tspn ground cumin
• 1 tspn ground coriander
• 1 tsp garlic powder
• 1/4 tsp pepper
• 1/2 tsp salt

Modo de preparo

1. 1

   Mix the olive oil, smoked paprika, cumin, coriander, garlic powder, salt and pepper in a bowl. Rub the mixture into the chicken thighs

2. 2

   Heat 2 tablespoon olive oil in a flat pot and brown the chicken on both sides, about 5 minutes on each side. Cover with foil and set aside

3. 3

   In the same pot add chopped onion and saute until it's transluscent. Add the crushed garlic and saute for a further minute

4. 4

   Add 1 teaspoon smoked paprika and a pinch of saffron. You can toast the saffron for a few seconds and crush it between your fingers, before adding it.

5. 5

   Add the tomatoes and allow it to cook for 5 minutes. Add the rice and the chicken broth and mix well. Place the chicken on top and cover and allow it to simmer on a low heat for 45 minutes to an hour.

6. 6

   Drizzle the lemon juice over the rice before serving. Garnish with chopped parsley