Description
This One Pot Spanish Chicken and Rice recipe is a flavorful and satisfying meal that is easy to make in just one pot. Tender chicken, aromatic spices, and savory rice come together for a delicious dish that will transport you to Spain with every bite.
Ingredients
Units
Scale
Chicken and Seasoning:
- 1 tablespoon olive oil
- 5 boneless, skinless chicken thighs (or 1 lb.), cut into 1-2 inch pieces
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Vegetables and Rice:
- 1/2 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced or pressed
- 1 cup long grain white rice, rinsed
Seasonings and Liquids:
- 1/2 tablespoon paprika
- 1 + 1/2 cups chicken stock
- 1 cup tomato sauce (canned or homemade)
- pinch of saffron
- additional salt and pepper to taste
Finishing Touches:
- 1/2 cup small stuffed green olives with pimento
- 1/2 cup fresh chopped cilantro
- lemon wedges, to serve (optional)
Instructions
- Cook Chicken: Heat oil in a large non-stick skillet or pot over medium heat. Season chicken with salt and pepper, then cook for 5-6 minutes until lightly browned.
- Add Vegetables: Stir in onion, red pepper, and garlic; cook until slightly softened.
- Incorporate Rice: Add rinsed rice and cook for 1-2 minutes.
- Season and Sear: Mix in paprika and cook for an additional minute.
- Add Liquids: Pour in chicken stock and tomato sauce; bring to a boil. Reduce heat, add saffron, cover, and simmer for 25 minutes.
- Finish and Serve: Season with salt and pepper, then add olives and cilantro. Toss gently and serve with lemon wedges.
Notes
- You can enhance this dish by adding chorizo. Simply include 4 ounces of sliced chorizo to the pan after cooking the chicken for 2-3 minutes, then proceed with the recipe as instructed.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
