Dads Spanish Rice Chicken Food

SPANISH CHICKEN AND RICE

Spanish Chicken and Rice image

This delicious and easy Spanish chicken and rice recipe makes the perfect meal. Known as arroz con pollo in Spain and Latin America, it's a must try!

Provided by Lisa & Tony Sierra

Categories Dinner Entree

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

1 (3 1/2- to 4-pound) chicken, cut into 8 pieces
3 cloves garlic, minced
2 medium ripe tomatoes, diced
1 yellow onion , chopped
1 red pepper, sliced into long strips
2 cups medium grain rice
4 cups chicken stock
1 teaspoon smoked sweet paprika
1/2 teaspoon turmeric , optional
4 to 5 tablespoons extra-virgin Spanish olive oil

Steps:

Gather the ingredients.
Start by patting the chicken dry with paper towels. Season with salt, pepper, and minced garlic .
In a large and heavy frying pan or skillet, heat the olive oil until very hot (but not smoking). Sear the chicken pieces on each side, allowing them to brown. Reserve the par-cooked chicken on a dish.
To the same pan, add the diced tomato, onion and pepper and sauté in olive oil (add another tablespoon if necessary). When the onion is translucent (about 8 minutes), add the rice and paprika, and sauté for about one minute, stirring constantly and making sure to coat all of the grains with oil.
Add the chicken broth and turmeric, if desired. Bring to a boil, then reduce heat.
Add back the chicken pieces and simmer, covered, for about 15 minutes until the rice is cooked and almost all liquid has disappeared.
Uncover and turn up the heat, until the rice has absorbed all of the liquid and you hear that the bottom of the rice is starting to crisp.
Remove from the heat and let the rice rest for about five minutes. Then stir the dish and serve immediately.
Enjoy!

Nutrition Facts : Calories 519 kcal, Carbohydrate 26 g, Cholesterol 106 mg, Fiber 1 g, Protein 37 g, SaturatedFat 6 g, Sodium 325 mg, Sugar 5 g, Fat 29 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

BIG DADDY'S SPANISH RICE WITH PIGEON PEAS

Big Daddy's Spanish Rice With Pigeon Peas image

From episode of Paula Dean when she had Big Daddy as a guest. This recipe goes along with the Big Daddy's Rockin' Roast Pork Shoulder recipe

Provided by cleeo2

Categories Rice

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup diced pork (if making the Rockin' pork roast recipe, trim a slice off before cooking and use for this)
1/4 cup diced onion
2 tablespoons butter
2 (1 tablespoon) envelopes sazon seasoning
1 tablespoon adobo seasoning
2 cups long-grain rice
4 cups water
2 tablespoons sofrito sauce
1 (16 ounce) can pigeon peas
2 tablespoons chopped fresh cilantro leaves, to garnish

Steps:

For the Rice:.
In large saucepan on high heat, saute onions and reserved pork in the butter until lightly browned. Add sazon, adobo, rice, water and reserved sofrito. * Cook's Note: Do not stir at any point.
Cook about 10 minutes on high or until the water begins to evaporate to almost the level of the rice. Add pigeon peas and cilantro. Cover with lid, reduce heat to low and let cook until water is totally evaporated and rice is tender(*see Chef's note below). Remove from heat.
*Chef's Personal Note: For best results, cook rice for 25 minutes after covering with lid. Turn off heat and let sit another 10-15 minutes.

SPANISH RICE CHICKEN I

Spanish Rice Chicken I image

This recipe is so quick and is so very simple! It is perfect for making in a recreational vehicle (RV) galley for a quick, delicious dinner on the road and on the go! Andale, pues!

Provided by MSSHARON

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 6

Number Of Ingredients 6

Ingredients

1 (6.8 ounce) package Spanish-style rice mix
1 tablespoon butter
2 cups hot water
1 skinless, boneless chicken breast half - cut into cubes
1 cup salsa
1 (14.5 ounce) can diced tomatoes with green chile peppers

Steps:

In a large skillet over medium heat prepare rice according to package directions, using the butter/margarine to brown the vermicelli and rice to a golden brown. Add the water, chicken, salsa and tomatoes and bring all to a boil. Cover skillet, reduce heat and let simmer for approximately 25 to 30 minutes, or until all liquid is absorbed.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 27.8 g, Cholesterol 16.5 mg, Fat 2.6 g, Fiber 2.5 g, Protein 8.5 g, SaturatedFat 1.3 g, Sodium 1140.4 mg, Sugar 3 g

SPANISH RICE AND CHICKEN

Spanish Rice and Chicken image

My mother has always been an avid cook, and my sister, two brothers and I were raised on this casserole. When I polled our family to see which recipe I should share, this fresh-tasting, well-seasoned chicken casserole came out on the top of the list. I know you'll enjoy is as much as we do. -Cindy Clark, Mechanicsburg, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 broiler/fryer chicken (3 pounds), cut up
1 teaspoon garlic salt
1 teaspoon celery salt
1 teaspoon paprika
1 cup uncooked rice
3/4 cup chopped onion
3/4 cup chopped green pepper
1/4 cup minced fresh parsley
1-1/2 cups chicken broth
1 cup chopped tomatoes
1-1/2 teaspoons chili powder
1 teaspoon salt

Steps:

Preheat oven to 425°. Place chicken in a greased 13x9-in. baking dish. Combine garlic salt, celery salt and paprika; sprinkle over chicken. Bake, uncovered, for 20 minutes. , Remove chicken from dish. Combine rice, onion, green pepper and parsley; spoon into pan. In a saucepan, bring broth, tomatoes, chili powder and salt to a boil. Pour over rice mixture; mix well. Place chicken pieces on top. Cover and bake until chicken registers at least 165° and rice is tender, 40-45 minutes.

Nutrition Facts : Fat 12 g fat (3 g saturated fat), Cholesterol 73 mg cholesterol, Sodium 1,448 mg sodium, Carbohydrate 30 g carbohydrate, Fiber 2 g fiber, Protein 27 g protein.