Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 4-6 servings
Enjoy a flavorful-packed meal with real ingredients and impressive vibrant colours with this amazing one-pot Spanish chicken and rice. A no-fuss weeknight dinner that you can easily make in a snap!
INGREDIENTS
5 boneless, skinless chicken thighs (or 1 pound), cut into 1-2” pieces
1 tbsp olive oil
1 red bell pepper, diced
½ medium onion, diced
2 cloves garlic, minced or pressed
½ tbsp paprika
salt and pepper to taste
1 + ½ c. chicken stock
1 c. tomato sauce (canned or homemade)
pinch of saffron
1 c. long-grain white rice, rinsed
½ c. small stuffed green olives with pimento
½ tsp salt
½ tsp ground black pepper
lemon wedges, to serve (optional)
½ c. fresh chopped cilantro
HOW TO MAKE ONE-POT SPANISH CHICKEN AND RICE
Step 1: In a large nonstick skillet or pot, heat the oil over medium heat. Once the oil is hot, add the chicken to the skillet/pot and season with salt and pepper. Cook the chicken until it starts to turn slightly brown. This takes about 5 to 6 minutes.
Step 2: To the skillet/pot, add the onion, red pepper, and garlic. Continue to cook for a couple of minutes until slightly tender.
Step 3: Now, add the rice, stir, and cook for an additional 1 to 2 minutes. Stir in the paprika and cook for a minute more.
Step 4: Add the chicken stock to the skillet/pot along with the tomato sauce. Adjust the heat to low, then add the saffron. Put the lid on and cook further until the rice is cooked through. It takes about another 25 minutes.
Step 5: Season with salt and pepper, then add the olives and cilantro. Toss well and serve right away with a lemon wedge.
NOTE:
If you want to add chorizo to this dish, you can. After the chicken has been cooking for about 2 to 3 minutes, just add about 4 ounces of skinned and sliced chorizo to the pan. Continue to cook for an additional 2 to 3 minutes, then proceed with the recipe.
Nutrition Facts:
Serves: 6, Serving Size: 1 serving
Calories Per Serving: 228, Total Fat 6.5g 8%, Cholesterol 19mg 6%, Sodium 686.6mg 30%, Total Carbohydrate 32.2g 12%, Sugars 4g, Protein 10.1g 20%, Vitamin A 69.4µg 8%, Vitamin C 36.1mg 40%
Ingredients
- 5 boneless, skinless chicken thighs (or 1 pound), cut into 1-2” pieces
- 1 tbsp olive oil
- 1 red bell pepper, diced
- ½ medium onion, diced
- 2 cloves garlic, minced or pressed
- ½ tbsp paprika
- salt and pepper to taste
- 1 + ½ c. chicken stock
- 1 c. tomato sauce (canned or homemade)
- pinch of saffron
- 1 c. long-grain white rice, rinsed
- ½ c. small stuffed green olives with pimento
- ½ tsp salt
- ½ tsp ground black pepper
- lemon wedges, to serve (optional)
- ½ c. fresh chopped cilantro
Instructions
Step 1: In a large nonstick skillet or pot, heat the oil over medium heat. Once the oil is hot, add the chicken to the skillet/pot and season with salt and pepper. Cook the chicken until it starts to turn slightly brown. This takes about 5 to 6 minutes.
Step 2: To the skillet/pot, add the onion, red pepper, and garlic. Continue to cook for a couple of minutes until slightly tender.
Step 3: Now, add the rice, stir, and cook for an additional 1 to 2 minutes. Stir in the paprika and cook for a minute more.
Step 4: Add the chicken stock to the skillet/pot along with the tomato sauce. Adjust the heat to low, then add the saffron. Put the lid on and cook further until the rice is cooked through. It takes about another 25 minutes.
Step 5: Season with salt and pepper, then add the olives and cilantro. Toss well and serve right away with a lemon wedge.
Notes
If you want to add chorizo to this dish, you can. After the chicken has been cooking for about 2 to 3 minutes, just add about 4 ounces of skinned and sliced chorizo to the pan. Continue to cook for an additional 2 to 3 minutes, then proceed with the recipe.
