This recipe is from my ever-favourite, Food + Drink from the LCBO here in Ontario, and I adapted it slightly to suit what I had on hand.
You might notice in
the pictures that the olives in the jar are whole, but I cut them up. That’s because I only had olives with pits in
the house and foolishly didn’t buy more. You will want pitted olives, because it’s
pretty time-consuming to cut those little things up.
Anyway, once that’s
done it’s a delicious dinner.
Spanish Rice with Chicken and Olives
Ingredients:
6 chicken thighs, skin removed
Salt and freshly ground pepper
1 tbsp (15 mL) olive oil
1 onion, thinly sliced
1 spicy sausage, either chorizo or hot Italian
3 cloves garlic, thinly sliced
2 tbsp paprika
1 tbsp tomato paste
1 tsp salt
1 1/4 cups basmati rice
3 cups chicken broth
1 red pepper, thinly sliced
1/2 cup green olives
Directions:
1. Preheat oven to
375°F
2. Season chicken with
salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working
in two batches, sear chicken until deeply golden, 5 to 6 minutes. Flip and cook
for 2 minutes more. Transfer to a plate.
3. Reduce heat to
medium and add onion. Cook, stirring often, until soft and lightly golden, 3 to
4 minutes. Squeeze sausage meat from casings into pot. Cook, breaking up meat
into smaller pieces using a wooden spoon, until golden brown, 3 minutes. Add
garlic and cook 1 minute more. Add paprika, tomato paste, 1 tsp salt and rice.
Stir until all ingredients are well incorporated, about 1 minute. Add ½ cup of
the broth, and cook until most liquid has been absorbed, scraping up any brown
bits from bottom of pot. Add rest of the chicken broth, red pepper and olives,
stirring to combine. Raise heat to high. Nestle chicken pieces on top, adding
any juices from plate. When bubbling, place lid on pot. Place pot in oven and
cook until rice is fluffy and chicken is cooked through, about 25 minutes.
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