Spanish style chicken and rice - Arroz con pollo recipe

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  • Serves 6
  • 20 mins to prepare and 1 hr 30 mins to cook
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Spanish style chicken and rice - Arroz con pollo
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Customer recipe by HANNAH WOOD
Added 48 months ago

preheat the oven to gas 3 / 170 c

Heat the olive oil in a hob and oven safe casserole dish, over medium heat. Sear the chicken until golden and then set aside on kitchen paper.

Add the onion, garlic and crushed chillies to the pan and stir. Cook until the onions have softened, about 4 mins.

Add rice and season with salt, pepper and saffron. Cook rice until golden, stirring constantly, about 10 minutes.

Stir in the tomatoes, green chillies and chicken stock

Place chicken thighs on top, bring to the boil, cover then place in the preheated oven

Bake for 1 hour then sprinkle the peas, red peppers and olives on top. Pour in the water but do not stir. Cover and cook for about 20 minutes or until the chicken is fully cooked.

If you don‘t like olives, don‘t put them in. It really doesn‘t impair the flavour of the dish if you don‘t use them.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 8 boneless chicken thighs
  • 1.5 tbs olive oil
  • 3 small onions peeled and chopped
  • 2 garlic cloves crushed
  • 1/2 tsp crushed dried chillies
  • 370g easy cook long grain rice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp saffron
  • 2 x 400g tin chopped tomatoes
  • 1-2 finely chopped green chillies
  • 300ml chicken stock
  • 110g frozen peas
  • 115g roasted red pepper - sliced
  • 120ml water
  • 115g pimento- stuffed green olives drained and sliced (optional)
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