Recipe : Spanish Chicken

Servings: 5
8 chicken thighs from Hudson Meats 
100ml passata from Hudson Meats
1 1/2 cups uncooked white rice
3 cups of chicken stock 
2 tbsp smoked paprika
2 tsp ground cumin
6 cloves minced garlic
5 tbsp olive oil
Juice and zest from 1 lemon
1 1/2 tsp salt  
Lemon slices and coriander for garnish 


  1. Mix paprika, cumin, garlic, lemon juice, lemon zest, salt and 4 tbsp olive oil in a bowl.
  2. Coat chicken with half of the mix.
  3. Pre-heat oven to 180C.
  4. Heat 1 tbsp olive oil in an oven safe casserole dish on medium heat.
  5. Brown chicken on each side, transfer to a plate.
  6. Add rice, chicken broth, passata and remaining seasoning mix. Return chicken to dish.  Cover with foil or lid.
  7. Transfer to oven, bake for 40 minutes. Garnish with fresh coriander. 

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