One Pot Spanish Chicken And Yellow Rice Food

ONE POT SPANISH CHICKEN AND RICE

Steps:

• Preheat the oven to 400 F degrees.
• In a large Dutch oven or oven proof cast iron skillet/pan heat the olive oil over medium heat. Add the chicken thighs, skin side down and cook until crispy and golden brown. Season generously with salt and pepper. Turn the thighs over and sear until golden. Transfer the thighs onto a plate and set aside.
• To the same skillet add the onion, garlic and bell peppers. Cook for about 3 to 5 minutes until the onion and peppers are soft.
• Add the red pepper flakes, smoked paprika, bay leaf, tomato paste and stir. Season with salt and pepper as needed. Stir in the rice, crushed tomatoes and chicken broth. Bring to a boil.
• Transfer the chicken back to the skillet on top of the rice. Place the skillet in the oven and bake for about 45 minutes or until the rice is cooked through. You could cover the skillet for the first 30 minutes and then remove the lid for the last 15 minutes.
• Garnish with green olives and parsley and serve warm.

ONE-POT SPANISH CHICKEN AND YELLOW RICE

Steps:

• Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
• Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.

ONE POT CHICKEN AND YELLOW RICE

Steps:

• Add the olive oil to a large heavy-bottomed stockpot or Dutch oven set over medium-low heat.
• Add the onions and carrots and cook, stirring, until the vegetables are softened, 5 to 7 minutes.
• Add the garlic and cook, stirring, until fragrant, about 2 minutes.
• Add the chicken thighs, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken thighs are no longer pink, about 7 minutes.
• Stir in the turmeric powder, paprika and oregano.
• Add the olives, peas, rice, and stock and stir to combine.
• Increase the heat to medium-high to bring the mixture to a boil. Cover the pot then reduce it to a simmer and cook, undisturbed, until the rice is cooked through, about 30 minutes.
• Uncover the pot, stir and serve.

ONE POT SPANISH CHICKEN AND RICE

Steps:

• Heat the oil in a large pot or pan over a medium heat and then add the chicken pieces and brown for 2 to 3 minutes, before adding the chorizo sausage and sautéing for a further 2 minutes.
• Add the onions, garlic and red pepper, and sauté for a few minutes until the chorizo sausage releases red oil and the vegetables have softened slightly.
• Add the rice and mix thoroughly and cook for 1 to 2 minutes to coat it all in oil.
• Add the stock and smoked paprika, and place a lid on the pot/pan. Simmer over a very low heat, with the lid on, for 45 minutes, or until the chicken is cooked and tender and the rice is soft and has absorbed all the liquid.
• Adjust the seasoning and gently fluff up the rice and mix all the vegetables and chicken through, before adding the olives and the chopped thyme.
• Serve immediately, setting the pot/pan on the table, with crusty bread and salad if liked.

SPANISH CHICKEN WITH YELLOW RICE

Steps:

• Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Heat oil in large Dutch oven over medium-high heat, and brown chicken (about 4 minutes per side), then set aside.
• In same dutch oven, add green pepper, celery, onions and garlic; sauteing 5 minutes, stirring occasionally until vegetables have softened.
• Add cumin, tomatoes with juice, broth, remaining 1 teaspoon salt and 1/4 teaspoon pepper.
• Return chicken to pot, stirring to cover with sauce.
• Bring to a boil; reduce heat to medium, cover and simmer 20 minutes.
• Uncover and cook 20 minutes more (or until chicken is done).
• Combine flour and wine in small bowl. Stir into pot and cook 5 minutes.
• Meanwhile, prepare rice by bringing water to boil in medium saucepan; then stirring in rice, salt, and turmeric.
• Reduce heat; cover and simmer 20 minutes until liquid is evaporated and rice is tender.
• Serve chicken with rice.