SPANISH CHICKEN AND RICE

SPANISH CHICKEN AND RICE

 

INGREDIENTS
3 bone in, skin on chicken thighs
3 chicken drumsticks
1 Spanish onion – chopped
3 cloves garlic – minced
1 cup rice
2 cups chicken stock
½ cup frozen peas
¼ cup green olives – sliced
¾ tsp smoked paprika
½ tsp garlic powder
4 tbsp ghee

DIRECTIONS

Season chicken with salt, pepper, smoked paprika and garlic powder. Cover and refrigerate 30 minutes (if you are short for time, no biggie just skip the refrigeration step)

Preheat oven to 450. Melt butter in an oven proof skillet. Once melted and hot add chicken skin side down and brown 4 minutes each side. Remove and set aside on a plate. Discard all but 1 tbsp butter/chicken fat

Add onions and cook until translucent – about 5 minutes, then add garlic and cook an additional minute. Rice and stir to combine. Add the stock and mix everything well. Place chicken on top, skin side up and transfer skillet to the preheated oven.

Bake 25 minutes (Or until all liquid is absorbed and chicken is cooked through). Remove skillet, place chicken aside and stir in peas and olives. Let sit 5-10 minutes until the peas are heated through.

Onion is a very healthy vegetable. From the nutrients, onions contain a lot of carbohydrates, in small amounts of vegetable proteins and fats. But the true value of onions in the diet comes from the content of vitamins and minerals. It is a real treasure trove of vitamins, minerals, trace elements, herbal hormones жи Contains potassium, sulfur, vitamins B1, B2, C, K, P, beta-carotene. Onions act similarly to insulin in the body.