Spanish chicken with golden rice

Prep 15 min
Total 30 min
Makes 5 Servings



1 cup
long-grain rice
1/2 tsp
3/4 tsp
skinless, boneless chicken thighs
1 tbsp
olive oil
fresh pepper
1 cup
thinly sliced red onion
100 g
Spanish chorizo sausage, sliced
2 tbsp
red-wine vinegar, or sherry vinegar
tomatoes, cut into wedges
stuffed colossal green olives, pitted and halved
1/2 tsp
1/4 cup
chopped fresh parsley


  • COOK rice, according to package directions, adding turmeric (or 1/8 tsp saffron) and 1/4 tsp salt to the water.
  • SPRINKLE chicken thighs with 1/2 tsp salt. Season with fresh pepper. Heat a very large non- stick frying pan over medium-high. Add olive oil, then chicken. Cook until brown, 2 to 3 min per side. Move chicken to side of pan and reduce heat to medium. Add red onion, chorizo and 2 tbsp red-wine or sherry vinegar. Cook until onion starts to soften, 3 min. Stir chicken into onion mixture and simmer 5 more min. If chorizo gives off a lot of oil, drain, leaving 1 tbsp.
  • ADD tomatoes, cut into wedges, then green olives and honey. Cook until chicken is done and tomatoes turn saucy, about 5 more min. Sprinkle with chopped parsley. Fluff rice with a fork.


Calories 419, Protein 33 g, Carbohydrates 36 g, Fat 15 g, Fibre 2 g, Sodium 903 mg. Excellent source of Vitamin B6

Wine Pairings

Pair it with: An Exotic Ontario White

A Niagara blend that captures the various nuances of riesling, sauvignon blanc and gewürztraminer, this white has a bouquet of lime, Seville orange and ripe nectarine flavours that works brilliantly with a Spanish-style chicken.
Our pick: Featherstone Four Feathers White, Ontario, $15.

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