Spanish Rice with Chicken
Spanish Rice with Chicken



  • 400g chorizo, sliced
  • 1 onion, chopped
  • 50g roasted red capsicums from a jar
  • ½ bunch of chopped parsley
  • 18 chicken drumsticks
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 2 tbsp tomato purée
  • 400g paella rice
  • 120ml white wine
  • 750ml chicken stock
  • 200g peas
  • 1 lemon
  • Preheat the oven to 180C. Season the chicken drumsticks well, then place in a large frying pan with the oil, and brown all over. Remove, and set aside. Add the onions and chorizo to the pan and cook for 4 mins, then tip in the paprika, capsicums and tomato purée, and cook for a few mins until bubbling. Add the rice to the pan, and stir to coat. Cook for 3 mins.
  • Add the wine and bring to the boil. Once the liquid is absorbed, add 750ml of chicken stocks and stir in the peas and most of the parsley. Arrange the drumsticks on top in a circular fashion, then pop the lot in the oven to cook for 30 mins. Remove the pan from the oven, cover with foil and leave to rest for ten minutes, then serve - the perfect sharing dish!
1 hr
6 serving

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