Lemon Garlic Spanish Chicken Thighs and Rice Pilaf
From pleclare 14 years ago
- 30 minutes to make
- Serves 4
This is a delicious and inexpensive meal since it uses thigh meat.
Ingredients
- 4 Tbs butter shopping list
- 1/4 c broken pieces thin spaghetti shopping list
- 1 c rice shopping list
- 3 c chicken stock shopping list
- salt and pepper shopping list
- 2 Tbs extra virgin olive oil shopping list
- 1/2 lb cured chorizo(about 5 links)casings removed and sliced on an angle 1" thick shopping list
- 8 chicken thighs shopping list
- 4 small onions,quarted lenthwise,roots intact2 small regular or meyer lemons,sliced crosswise 1/2" thick shopping list
- 3/4 c piemento-stuffed green olives shopping list
- 6 large cloves garlic,thinly sliced shopping list
- 2 bay leaves shopping list
- 2 tsps. sweet smoked paprika or paprika shopping list
- 1/2 c dry white wine or 1/3 c sherry shopping list
- 1/2 c flat-leaf parsley shopping list
How to make it
- In large saucepan,melt 3 Tbs butter over med.heat. Add pasta and toast 3 mins. Stir in rice to coat. Add 2 c chicken stock and bring to boil,then cover the pot,lower the heat and simmer 15 mins.,fluff with fork.(If rice sticks near end of cooking ,add a splash more stock.)Season with salt and pepper.
- In large,deep skillet with tight fitting lid,heat 1 Tbs extra virgin olive oil over med-high heat. Add chorizo and cook,turning until browned,2 to 4 mins. Using slotted spoon,transfer to paper towel-lined plate. Season chicken wit a lot of pepper and a little salt and add to drippins in the skillet. Cook over med heat,turning once,until browned,about 15 mins. Transfer to plate.
- Add remaining 1 Tbs oil to skillet. Add onions,season with salt and pepper and cook,tossing frequently for 2 mins. Add lemons,onion,garlic,bay leaves and paprika;cook,stirring frquently 2 mins. Add wine and cook ,scraping up browned bits from the pan. Stir in remaining cup of stock.
- Return chicken and chorizo to skillet,cover the pan,lower the heat and simer 5 mins. Transfer all the solid ingredients to a platter. Reduce the sauce for a min. over high heat,then stir in remaining 1 Tbs butter and parsley. Pour sauce over chicken. Discard bay leaves. Serve alongside or on top of the pilaf.
The Rating
Reviewed by 5 people-
This has my mouth watering just reading it! ;')
justjakesmom
in Everett loved it
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You knew this one had my name all over it, didn't you? lol LOVE it.
sparow64
in Sweetwater loved it
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Smashing recipe! Right up my street. I can't have enough chicken recipes. Thanks for posting,
Susan
sitbynellie
in Glasgow loved it
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