“This is a typical rice and chicken dish in Spain, though every family has its own recipe. It is great for company, served with a salad. Though there are a lot of ingredients, this is easy to put together.”
1hr 30mins

Ingredients Nutrition


  1. 1. Take skin off thighs and breast portions. Leave skin on drumsticks and wings.
  2. 2. Put oil and onion in a large, deep skillet (like a chicken fryer) or dutch oven, over medium heat. Add chicken and saute 5 minutes.
  3. 2. Add garlic and bell peppers, saute 3 minutes more.
  4. 3. Add everything else except garnishes. Bring heat to medium-high, stir and bring to a boil.
  5. 4. When it reaches a boil, cover and reduce heat to a high simmer. Cook approximately 35-40 minutes. It will still look slightly wet. Turn off flame and let it sit for 10 minutes before serving. Garnish with hard boiled eggs cut into 8 wedges each and parsley sprinkled over all.

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