Spanish Chicken Recipe

Name: Spanish Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups chicken stock, lightly salted if using homemade; a few strands of saffron; 2 tablespoons lard; 1 chicken, jointed (see introduction); all-purpose flour seasoned with salt, pepper, chili powder and paprika (for dredging); 1 onion chopped; 1 green bell pepper, diced; 1 red bell pepper, diced; 2 garlic cloves, minced; 1 cup rice, uncooked; 1/4 teaspoon paprika; 1 dash chili powder; 1 teaspoon salt; pepper

Servings: persons

1 1/2 cups chicken stock, lightly salted if using homemade
a few strands of saffron
2 tablespoons lard
1 chicken, jointed (see introduction)
all-purpose flour seasoned with salt, pepper, chili powder and paprika (for dredging)
1 onion chopped
1 green bell pepper, diced
1 red bell pepper, diced
2 garlic cloves, minced
1 cup rice, uncooked
1/4 teaspoon paprika
1 dash chili powder
1 teaspoon salt
pepper

1
Preheat oven to 350 degrees Fahrenheit. Put the chicken stock in a small saucepan and add the saffron. Bring up to a boil then turn heat down to low and put on the lid to keep stock warm.
2
Melt lard in a large skillet over medium-high heat. Dredge chicken joints in seasoned flour and fry in lard until browned. You don't need to cook them all the way through. Remove to a plate. Saute the onion and bell peppers in lard until softened. Turn down the heat, if necessary, to keep vegetables from burning. Add minced garlic and saute one minute.
3
Lower heat, stir in rice and cook, stirring, 2 minutes. Pour in warm stock and add paprika, chili powder, salt and pepper. Turn heat to high and bring to a boil. Place chicken pieces on top and move to oven. Bake between 75 and 90 minutes, or until chicken is cooked through and the rice has absorbed all the liquid and browned on top.

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups chicken stock, lightly salted if using homemade, a few strands of saffron, 2 tablespoons lard, 1 chicken, jointed (see introduction), and more.

Yes, Spanish Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Chicken

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