Lemon-Garlic Spanish Chicken Thighs and Rice Pilaf


  • 4 tablespoons butter
  • 1/4 cup broken pieces thin spaghetti
  • 1 cup rice
  • 3 cups chicken stock
  • Salt and pepper
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1/3 pound cured chorizo (about 5 links), casings removed and sliced on an angle 1 inch thick
  • 8 chicken thighs
  • 4 small onions, quartered lengthwise with the roots intact
  • 2 small regular or meyer lemons, sliced crosswise 1/2 inch thick
  • 3/4 cup pimiento-stuffed green olives (a couple of generous handfuls)
  • 6 large cloves garlic, thinly sliced
  • 2 bay leaves
  • 2 teaspoons sweet smoked paprika or paprika (2/3 palmful)
  • 1/2 cup dry white wine or 1/3 cup dry sherry
  • 1/2 cup chopped flat-leaf parsley


This Dish Is One Of My Husband's Favorites. It Uses Thigh Meat, Which Is So Delicious And Inexpensive. The Pilaf Is Made With Just Butter And Broth, But Sometimes I Add Saffron (just Stir A Pinch Into The Toasted Pasta Before You Add The Rice).

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