Spanish Chicken over Saffron Rice

Spanish Chicken over Saffron Rice

I was going through the cookbook with Spanish recipes and stumbled across Spanish Chicken. It was prepped and cooked slightly different than this one, but it gave me inspiration for this dish. I love adding my own twists to original recipes. Well, traditional recipes without losing the taste or the sense of where that particular dish coming from. With that being said, I added smoked paprika, because it has a little pinch of heat. Then ground black pepper and the addition of thyme. The recipe that I was looking at said to cook chicken with rice. Anyways, I really do not like mushy rice. So, I thought that it will be because the chicken needs more time to cook, so, I cooked it separately. It was entirely delectable and tasty, and my rice was great.

I assume you could use chicken wings or drumsticks, right? However, thighs do have more meat, and it has a reasonable price, especially for those on a budget, and you can get the skin off if you dislike it.

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One of the most common meals in my home is pasta and sauce, cowboy skillet, bibimbap with meat and chicken with rice, or mashed potatoes and chicken, and huge amounts of side dishes. So, I needed you to realize that you do not have to make an entire 10 pounds of chicken. This way works magnificently.

Ingredients

• 6 Chicken thighs Also this depends on how many people
• Zest and juice of 1 lemon
• 1/2 teaspoon Salt for each piece, to taste
• 1/4 teaspoon of Ground Black pepper for each piece
• 1/2 teaspoon Onion powder
• 1 teaspoon Spanish Paprika spicy smoked paprika
See also: Malted Milk Blondies aka Brewer’s Blondies
• 1 teaspoon Sweet Paprika
• Pinch Crushed Chili Flakes
• Pinch Dry Parsley
• 1/4-1/2 Chopped Onion
• Couple of stems Fresh Thyme
• 2 tbsp Olive oil

Instructions

1. Wash the chicken and place it in a large mixing bowl. Add lemon juice and lemon zest and rub all over the chicken.
Related: No Bake Pumpkin Chocolate Cheesecake
2. Add/rub the rest of the ingredients on each chicken. Rub all over and under the skin if there is any skin.
3. Cover the bowl and let it marinate for 30 minutes to up to 1 hour in the fridge.
4. Preheat the oven to 400F/200C.
5. Arrange the chicken in the baking pan in a single layer and drizzle with olive oil.
6. Bake it for about 40 to 45 minutes or until the chicken is golden and reaches an internal temperature of 165F/75C.
7. Turn the chicken on the other side after 15 minutes of baking.
8. After the rice is done, arrange the chicken on top of the rice and garnish.