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Spanish Chicken and Rice: A Delicious and Easy Recipe

  • Total Time: 65 minutes
  • Yield: 6-8 servings 1x

Description

Flavorful Spanish Chicken and Rice, simmered in a rich tomato and paprika-infused sauce. A comforting and satisfying one-pan meal!

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (8 oz) can tomato sauce
  • 1 cup chicken broth
  • 1/2 cup dry white wine (optional)
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper (or more, to taste)
  • Salt and black pepper to taste
  • 1 tbsp olive oil
  • 1 1/2 cups long-grain rice, rinsed
  • 3 cups chicken broth
  • 1/2 tsp saffron threads (optional)
  • 1/4 tsp turmeric powder
  • Salt to taste
  • Fresh parsley, chopped
  • Lemon wedges
  • Pimento-stuffed green olives, sliced

Instructions

  1. Season the Chicken: In a large bowl, toss the chicken pieces with salt, pepper, smoked paprika, dried oregano, cumin, and cayenne pepper. Make sure the chicken is evenly coated with the spices.
  2. Sauté the Aromatics: Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant.
  3. Brown the Chicken: Add the seasoned chicken to the skillet and cook until browned on all sides. You might need to do this in batches to avoid overcrowding the pan. Remove the chicken from the skillet and set aside.
  4. Sauté the Vegetables: Add the chopped red and green bell peppers to the skillet and cook until slightly softened, about 5 minutes. Stir occasionally to prevent burning.
  5. Add Tomatoes and Sauce: Pour in the diced tomatoes (undrained) and tomato sauce. Stir to combine, scraping up any browned bits from the bottom of the skillet.
  6. Deglaze with Wine (Optional): If using, pour in the dry white wine and let it simmer for a minute or two, allowing the alcohol to evaporate.
  7. Add Chicken Broth: Pour in 1 cup of chicken broth and bring the mixture to a simmer.
  8. Return Chicken to Skillet: Return the browned chicken to the skillet, nestling it into the sauce.
  9. Simmer the Chicken: Cover the skillet and reduce the heat to low. Simmer for 20-25 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
  10. Sauté the Rice: While the chicken is simmering, heat 1 tablespoon of olive oil in a separate medium saucepan over medium heat. Add the rinsed long-grain rice and cook, stirring constantly, for 2-3 minutes until the rice is lightly toasted.
  11. Add Broth and Seasonings: Pour in 3 cups of chicken broth. Add the saffron threads (if using), turmeric powder, and salt to taste. Stir to combine.
  12. Cook the Rice: Bring the mixture to a boil, then reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Avoid lifting the lid during cooking.
  13. Fluff the Rice: Once the rice is cooked, remove it from the heat and let it stand, covered, for 5 minutes. Then, fluff the rice with a fork.
  14. Combine Chicken and Rice (Optional): You can either serve the chicken and rice separately or combine them in the skillet with the chicken. If combining, gently stir the cooked rice into the skillet with the chicken and sauce.
  15. Serve and Garnish: Serve the Spanish chicken and rice hot. Garnish with fresh parsley, lemon wedges, and sliced pimento-stuffed green olives, if desired.

Notes

  • Spice Level: Adjust the amount of cayenne pepper to your liking. Omit if you prefer a milder dish.
  • Vegetables: Add other vegetables like peas, carrots, or mushrooms along with the bell peppers.
  • Rice Type: While long-grain rice is recommended, you can also use medium-grain rice or paella rice. Adjust cooking time and liquid ratio accordingly.
  • Chicken Type: Chicken breasts can be used, but reduce cooking time to prevent drying.
  • Make Ahead: Can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently.
  • Slow Cooker Version: Brown chicken and sauté vegetables, then transfer to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add cooked rice during the last 30 minutes.
  • Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes

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Find it online: https://recipesrefreshing.com/spanish-chicken-and-rice/