One-Pan Spanish-Style Chicken and Rice Pilaf

For the Rice Pilaf:

• Cured Dry Spanish Chorizo, diced – A Portuguese linguica, Cajun andouille, or Italian whole pepperoni makes a great substitute.
• Butter – I use unsalted sweet cream butter, it has the best flavor and is lower in moisture than margarine.
• Thin spaghetti, broken into small pieces – I use angel hair pasta
• Long-Grain White Rice, (not quick cooking) – This may also be substituted with Jasmine, Basmati, or brown rice.
• Onion, diced – I use sweet onions but Spanish white onions may be substituted.
• Garlic cloves, minced – I prefer fresh minced garlic over jarred garlic as it has a superior flavor.
• Sweet Spanish Paprika – to add another dimension to the dish,  try smoked paprika.
• Spanish White Wine – Rueda is one of Spain’s leading white wines but if this is not available to you, try a sauvignon blanc.
• Chicken Stock – I use organic chicken bone broth or unsalted chicken cooking stock.
• Golden Raisins – these may be omitted or substituted with brown raisins.
• Green Olives, Spanish-style, sliced – I use whole Spanish olives which I slice. If you don’t care for olives, omit them without substitution.
• Peas and carrots, frozen blend – this may be omitted or replaced with one or the other or corn.
• Fresh Lemon, sliced – This perfumes the rice as it cooks and is superior to any bottled lemon juice.
• Salt and Black pepper, to taste

For the Chicken:

• Olive Oil – this does not need to be extra virgin olive oil and can be replaced with vegetable or canola oil.
• Chicken Thighs – I use bone-in thighs but chicken legs may be substituted or a combination of the two. Chicken breast would be too dry in this application and also take much longer to cook.
• Salt and ground black pepper, to taste

Optional Garnishes:

• Flat Leaf Parsley, chopped – Freshly chopped is the most flavorful over dried parsley.
• Cashews – chopped pistachios or slivered almonds also work well in this dish.

How do I make One-Pan Spanish Chicken and Rice Pilaf?

1. Cook the Spanish sausage.
   
2. Cook the Chicken
3. Cook the Rice.
4. Add the veg.
5. Stir in the spices.
6. Deglaze with wine.
7. Add the chicken back into the pan.
8. 
9. Layer the chicken over the top of the rice. Reduce the stove to a simmer, cover the pot with a tight-fitting lid, and cook for another 15 minutes. Recipe Note 5: The chicken is done when a thermometer inserted into the thickest part of the thigh is 165 degrees F, the center is no longer pink, and the juices run clear. Recipe Note 6: If the rice sticks near the end of the cooking time, add a splash more chicken stock or water. Taste the rice and re-season with salt and pepper, if necessary. [See Image Collage Photo 8]
10. Fluff the rice pilaf with a fork and check it’s tenderness. Transfer to a serving platter. Garnish with freshly chopped parsley and a sprinkling of chopped cashews. Recipe Note7: Chopped pistachios or slivered almonds also make a great substitution for this dish. [See Image Collage Photo 9]