Spanish Chicken & Rice

Prep Time: 15 min
Cook Time: 45 min
Serves: 4

This variation on paella is just as delicious as the traditional preparation. Its exotic Spanish aromas will waft through your kitchen.


4 skinless chicken drumsticks
4 bone-in, skinless chicken thighs
1 tbsp (15 mL) olive oil
1/4 cup (60 mL) onion(s), diced
1 zucchini, diced
1 tomato(es), diced
1 cup (250 mL) short grain brown rice
2 cups (500 mL) water
1/4 cup (60 mL) water, warm
1/2 tsp (2.5 mL) saffron
1/2 tsp (2.5 mL) sea salt
1 tsp (5 mL) pepper
2 sprigs thyme
2 sprigs parsley
1 bay leaf
1/2 cup (125 mL) frozen peas
1/2 red pepper(s), diced
kitchen string


1 Preheat oven to 400°F (200°C).
2 Soak saffron in a small bowl in a ¼ cup (50 mL) of warm water.
3 Heat the olive oil over medium high heat in a flame proof casserole and sauté onion, stirring until clear and golden. Then add zucchini and tomatoes and cook, stirring frequently until most of the liquid evaporates.
4 Add the rice to the casserole and stir. Add the saffron with the soaking liquid, the remaining water and the salt and pepper.
5 Tie 2 sprigs of thyme and parsley together with a bay leaf with kitchen string and place in the rice mixture in casserole. Place the chicken pieces on top. Cover and bring to a boil. Let boil for a minute.
6 Take the casserole and place in oven and bake for approximately 45 minutes until the liquid is absorbed, the rice is tender and the chicken is cooked through and internal temperature reaches 165°F (74°C).
7 Remove cover and sprinkle frozen peas and red pepper on top. Cover and let the heat from the casserole steam the vegetables for a few minutes then serve.