One Pan Spanish Chicken and Rice

One Pan Spanish Chicken and Rice
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Category: main dish


Serves: 5

5 chicken thighs, bone in and optional skin on
Salt and freshly ground black pepper
1 teaspoon garlic powder
1 tablespoon olive oil
1 large onion, chopped
6oz | 160g (6 pieces) shortcut bacon trimmed of all fat, chopped (or smoked ham)
3 garlic cloves, minced
2 teaspoons sweet paprika
1/2 teaspoon crushed saffron threads (or 3/4 teaspoon imitation saffron powder is fine to use)
2 vine ripened tomatoes, diced (or 1 small can diced tomatoes including juice)
1 cup jarred fire roasted peppers in garlic (Piquillo), cut into strips
11/2 cups water mixed with 2 teaspoons vegetable stock powder (or use chicken broth)
1/2 cup dry white wine *See Notes
11/2 cups long-grain white rice
3/4 cup frozen peas (not thawed)
Chopped fresh flat-leaf parsley, for garnish


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Added 8 years ago by:
Rami Madi Rami Madi
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5 people cheffed this recipe
Sharon GormanKristin Smith Keck TaylorErnestine SmithLorrie SepulvedaRami Madi
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