The days are short and the nights are cool and there’s nothing better to warm the belly than a hearty stew. Most times I’m organised enough to get it started early in the day in the slow cooker but not this day. I had chicken defrosted and, as usual, dinner time came around faster than I would’ve liked and I chose to cook this Spanish Chicken and Rice dish in the one pan.
I called it a ‘Spanish” Chicken and Rice dish because of the potatoes I added and I cooked the rice like you would a paella. It was very tasty and warmed the bellies like I intended.
I’m loving the electric frypan that Damien’s grandmother gave us for an engagement present. I’ve been using it for nearly everything lately. I have to admit I’ve never owned one but grew up with it being used at every meal. Mum cooked everything in hers. It was probably the most modern appliance around in the 1960’s and 1970’s. We learnt to make pancakes in it as well as helping with the evening meal. I’ve cooked Asian Steamed Fish Parcels, a quick 3 Ingredient Fish Curry, and even tried a Pizza in it. It’s been used for just about every meal cooking bacon and eggs, sausages, pancakes and toasted sandwiches. I love it.
Once you’ve browned your chicken, add some sliced onions, carrots and celery.
Add some thinly sliced potatoes, the rice, garlic, paprika and salt and pepper and pop the lid on for about 15 minutes or until the liquid has been absorbed and the rice is cooked.
I added some baby spinach leaves just before serving and the residual heat wilted them enough. It was a really tasty dish and one that I’ll remember for those last minute, in a hurry, hearty meals that I need to get on the table. If you’re more organised than me, this is perfect for the slow cooker. Hope you enjoy it too!
One Pot Spanish Chicken & Rice
- chicken meat, diced (thighs are best)
- potatoes, carrots, onions, celery, sliced
- baby spinach leaves (or other greens)
- olive oil for browning meat
- can diced tomatoes
- 1 cup chicken stock
- 1 cup rice
- garlic
- paprika
- salt & pepper
- Brown chicken meat then add carrots, celery and onion to the pan and stir until soft.
- Add potato slices and rice.
- Add canned tomatoes, chicken stock, rice and seasoning.
- Cook for approximately 15 minutes or until rice has absorbed liquid and is cooked.
- Just before serving, add a handful of baby spinach leaves or other greens.
