A great tasty meal of chichen and rice with a zing of lemon
| Cooking Time: | 20 min |
| Preparation Time: | 10 min |
| Total Time: | 30 min |
| Category: | Main |
| Cuisine: | Spanish |
| Serves: | 4 |
| Method: | Frying |
Preparation
1. In a small bowl mix together all of the ingredients for the Spanish seasoning mix.
2. Cut the lemon in half, then slice one half for garnish and squeeze the last half for its juice.
3. In a medium bowl, drizzle 2 tablespoons oil over the chicken.
4. Add half of the prepared seasoning mix to the bowl and mix to evenly coat the chicken.
5. Drizzle a large frying pan with remaining 1 tablespoon of oil and bring to medium heat. Cook chicken for 2-3 minutes on each side until lightly browned. Transfer to a plate. (It won't be fully cooked at this point)
6. Add rice, chicken stock, juice from 1/2 of the lemon, and remaining seasoning mix and stir to fully coat the rice.
7. Return chicken to the pan on top of the rice.
8. Cover with a lid and cook for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through.
9. Garnish with lemon slices and freshly chopped corriander leaves and serve immediately.
2. Cut the lemon in half, then slice one half for garnish and squeeze the last half for its juice.
3. In a medium bowl, drizzle 2 tablespoons oil over the chicken.
4. Add half of the prepared seasoning mix to the bowl and mix to evenly coat the chicken.
5. Drizzle a large frying pan with remaining 1 tablespoon of oil and bring to medium heat. Cook chicken for 2-3 minutes on each side until lightly browned. Transfer to a plate. (It won't be fully cooked at this point)
6. Add rice, chicken stock, juice from 1/2 of the lemon, and remaining seasoning mix and stir to fully coat the rice.
7. Return chicken to the pan on top of the rice.
8. Cover with a lid and cook for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through.
9. Garnish with lemon slices and freshly chopped corriander leaves and serve immediately.
Ingredients
8 boned and skinless chicken thighs
3 tablespoons of vegetable oil
1 cup of uncooked white rice (washed)
500ml or 2 cups of chicken stock
1 lemon or 2 tablespoons of lemon juice
Chopped corriander to garnish
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Spanish seasoning mix
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon coriander
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
3 tablespoons of vegetable oil
1 cup of uncooked white rice (washed)
500ml or 2 cups of chicken stock
1 lemon or 2 tablespoons of lemon juice
Chopped corriander to garnish
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Spanish seasoning mix
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon coriander
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
