Easy sheet pan Spanish chicken and rice
This easy recipe comes together in just a bit more than an hour and s packed with flavor.
Equipment
- sheet pan with high edges
Ingredients
- 1 whole chicken
- 1 red bell pepper
- 1 large sweet onion
- 100 g green peas
- 100 g kalamata olives
- 2 heads of garlic
- 500 ml chicken stock
- 300 g short-grain rice
- 0,5-1 g saffron
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 100 ml extra virgin olive oil
- 1 whole lemon
- 700 ml chicken stock
- Parsley for serving
Instructions
- Soak the rice in hot water for at least 30 minutes before cooking, wash a couple of times, and drain
- Take the chicken and either halve it or spatchcock, season with salt and pepper from both sides and reserve the spine and any leftover pieces of skin for making stock another time
- Bloom the saffron by adding it to a mortar, grinding, and adding a couple of tablespoons of cold water
- Preheat your oven to 200 C
- In a skillet heat the olive oil and add the chicken skin side down, cook for 5 minutes on each side, and place aside
- Put the bell pepper and onion in the skillet and saute for 5 minutes
- In a sheet pan with higher edges than usual add the rice, pepper and onion, olives, green peas, halved garlic heads, and diced lemon, mix, and add the chicken
- Mix the stock with paprika and bloomed saffron water and pour over the contents of the sheet pan
- Cover with foil and bake for 30 minutes, remove foil and bake for 30 more
- Serve with fresh parsley
Notes
You can use any dark meat pieces of the chicken like thighs, wings etc.