Spanish Chicken and Rice

Delicious one-pot wonder with full flavored rice and chicken

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Mix the olive oil, smoked paprika, cumin, coriander, garlic powder, salt and pepper in a bowl. Rub the mixture into the chicken thighs
2. 2Heat 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. 3In the same pot add chopped onion and saute until it's transluscent. Add the crushed garlic and saute for a further minute
4. 4Add 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. 5Add 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. 6Drizzle the lemon juice over the rice before serving. Garnish with chopped parsley