Recipe for spiced Spanish Chicken served with Yellow Saffron Rice
Chicken thighs (depending how many people)
Zest and juice of 1 lemon
½ tsp. Salt for each piece/to taste
½ tsp. Ground Black pepper for each piece
½ tsp of onion powder
1 tsp. Spanish (spicy) smoked paprika
1 tsp. Sweet Paprika
Pinch of Crushed Chili Flakes
½ tsp. Dry Parsley
1/4 chopped Onion
Couple of Fresh Thyme *optional
2 tbsp. Olive oil
Yellow saffron rice:
1½ tbsp. Olive oil
½ cup onions, chopped
2 cups Rice
3½ cups Chicken Broth, low sodium (vegetable or beef would work fine, too)
1 Knorr Chicken Bouillon cube
1-2 tsp. Saffron threads, soaked in 2 tablespoons of hot water for 15 minutes
Salt to taste
Wash the chicken and place in a large mixing bowl. Add lemon juice and lemon zest and rub all over the chicken.
Add/rub the rest of the ingredients on each chicken. Rub all over and under the skin if there is the skin. The skin gives you a wonderful flavour and keeps it moist rather than dry. Add fresh thyme (optional) and chopped onion, mix everything one more time.
Cover the bowl with a plastic wrap/film and let it marinate for 30 minutes to up to 1 hour. Make sure it’s in the fridge. Preheat the oven to 400F/200C.
Arrange the chicken on the baking pan in a single layer and drizzle with olive oil, OR Drizzle the chicken with olive oil in the mixing bowl, then place on the roasting wire rack. I prefer roasting it because of the hot air circulating around the chicken, however, without the rack is fine too.
Bake it for about 45 minutes or until the chicken is golden and reaches the internal temperature of 165F/75C. Turn the chicken on the other side after 15 minutes of baking/roasting. Let it cook for 10-15 minutes, then turn it back again. If you want extra crunchy skin, turn your broiler ON and let cook under the broiler for a couple of minutes. I do this at the very end.
After the rice is done, arrange the chicken on top of the rice and garnish with fresh/or dry herbs, and roasted bell pepper if you made it with the chicken.
Yellow saffron rice:
Wash the rice a couple of times and drain it.
In a pot, heat olive oil. When oil is hot enough, add onion and stir-fry for a couple of minutes, or until softened, try not to burn. The heat should be on medium high. Stir in rice and stir fry for 2 minutes, keep mixing.
Pour in the broth, a Chicken Bouillon cube and saffron with the soaking water and a pinch of salt (you can always add more later if needed). Turn your heat to high and bring to the boil.
When it starts boiling, cover and turn the temperature to low heat, to simmer.
Let the rice simmer on low heat for 15 minutes. After 15 minutes, turn the heat off completely. DO NOT take off the lid. Let the rice steam for 5 minutes covered. Use a fork to fluff up the rice.
I like rubbing each piece of chicken individually, that way each chicken thigh is seasoned equally. So, ingredients/seasonings are for each piece of chicken.
I like serving 2 thighs per adult, and one per child. The size decreases after baking/roasting.
Also, adding bell pepper on the side of the chicken gives you a wonderful aroma, and tastes fantastic with the chicken and rice. I used 1 large Bell Pepper, you can choose which colour you prefer or have on hand.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.