Over the past few years I’ve had loads of different Spanish rice dishes in various tapas bars and restaurants. In fact it’s probably one of my favorite tapas to get. It’s super flavorful, filling, and the meat falls right off the bone. Nevertheless, I never made this at home. I guess I always assumed it would be complicated and time consuming.
Well, turns out it’s super easy to make. Like, one-pan-20-minutes-no-mess easy. Seriously – all you need for this recipe is one frying pan. There’s no mess! I can’t believe I’ve gone so many years waiting around to get this as a tapas when I could have just made it at home and had leftovers!
It’s healthy too! Olive oil, chicken stock, carrots… it’s the perfect weeknight dinner.
- olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 4 chicken drumsticks (skin on)
- 2 carrots, cut into rounds
- 1 tsp turmeric
- 1 cup white wine
- 3 cups chicken stock
- 1 bay leaf
- 1 cup rice
- salt and pepper to taste
- In a frying pan, add the diced onion and a few tablespoons of olive oil on medium-low heat for about 3 minutes. When the onions begin to soften, turn the heat to low and add the garlic. (This mixture is called a "sofrito")
- Increase the heat to medium and place the chicken drumsticks into the frying pan. Cook for 3-5 minutes on each side.
- Once the outside of the chicken is cooked, sprinkle the turmeric on top of the chicken and add the carrots, bay leaf, salt, and pepper.
- Add the white wine to the frying pan. Let simmer for several minutes, agitating the pan occasionally, until the alcohol is mostly gone.
- Add one cup of chicken stock to the frying pan and cook covered for 20 minutes, stirring occasionally. When the chicken is cooked through, remove it and set aside.
- Add the rice to the frying pan and cook on medium heat for several minutes, stirring occasionally until the chicken stock is absorbed. Add the remaining 2 cups of chicken stock and cook for 15 minutes, or until the rice is done. Remove bay leaf.
- Turn off the heat and place the chicken drumsticks on top of the rice. Cover and let sit for 5 minutes. Serve and enjoy!
- When making the rice, you might need to add more chicken stock if the pan gets too dry while cooking. Depending on what rice you're using, adjust cooking times accordingly. I used traditional Spanish rice, but you can use any sort of risotto rice.