Cherry & Dennis Recipes

Spanish Paprika Chicken Rice

Name: Spanish Paprika Chicken Rice
Total time: 1 h
Yield: 4 servings
Ingredients: 700 g chicken thighs; 300 g rice; 3 piece tomato; 1 piece bell pepper; 120 g Thawed green peas; 1 piece onion; 3 clove garlic; 2 tsp paprika; 1 tsp salt; 1 tsp Black pepper; 2 tbsp cooking oil; 650 ml water; 2 tbsp parsley

西班牙紅椒粉雞肉飯

Spanish Paprika Chicken Rice — finished dish

Total time: 60 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Spanish paprika chicken rice browns chicken thighs before cooking rice with smoked paprika, tomato, bell pepper and peas in one pan. Cook chicken to 75°C.

Ingredients

Main ingredients

700 g chicken thighs
300 g rice
3 piece tomato
1 piece bell pepper
120 g Thawed green peas
1 piece onion
3 clove garlic

Seasoning

2 tsp paprika
1 tsp salt
1 tsp Black pepper
2 tbsp cooking oil

Stock

650 ml water

Garnish

2 tbsp parsley

Spanish Paprika Chicken Rice — ingredient overview

Tools

knife
cutting board
mixing bowl
frying pan
wooden spoon
tongs
measuring cup
measuring spoons
food thermometer
timer
serving plate

Spanish Paprika Chicken Rice — tool overview

Steps

Step 1

Season chicken

Coat chicken with half the paprika plus all the salt and pepper.

Step 2

Chop vegetables

Dice onion, garlic, tomatoes and bell pepper.

Step 3

Rinse rice

Rinse rice until the water is mostly clear, then drain.

Step 4

Brown first side

Heat oil and brown the first chicken side for five minutes.

Step 5

Turn and remove

Turn, brown four minutes more, then remove the chicken.

Step 6

Soften onion and pepper

Cook onion and pepper in the same pan for four minutes.

Step 7

Add garlic and tomato

Add garlic and tomatoes; cook for three minutes.

Step 8

Toast rice and paprika

Stir in rice and remaining paprika for two minutes.

Step 9

Add water and chicken

Add 650 ml water and arrange the four thighs over the rice.

Step 10

Cover and simmer

Bring to a boil, cover and simmer on low for eighteen minutes.

Step 11

Add peas and check

Add peas, confirm chicken reaches 75°C, then cover three minutes.

Step 12

Rest and serve

Rest off heat for five minutes, scatter parsley and serve.

Common mistakes

Starting the heat before mise en place is complete can cause uneven doneness.
Using the wrong heat or ignoring the stated time can spoil the sauce, meat or vegetable texture.
Using unwashed tools for raw and cooked food increases cross-contamination risk.

Tips

Measure every ingredient by group before starting.

Taste near the end and adjust salt gradually.