ONE POT SPANISH CHICKEN AND RICE
This One Pot Spanish Chicken and Rice is packed with great flavors and vibrant colors! Easy to make and all in one pot, from the stove top to the oven, dinner is ready with no fuss!
Provided by Joanna Cismaru
Categories Main Course
Time 1h10m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 444 kcal, Carbohydrate 29 g, Protein 24 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 111 mg, Sodium 702 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving
SPANISH CHICKEN & RICE BAKE
A throw-it-together and pop it in the oven supper. Use more chili powder or add hot sauce if you really want to spice it up! I just want to add: Many people who have tried this recipe have had to cook it longer than I have specified. A hint: I always use a casserole dish with a heavy tight-fitting lid. I sometimes presoak my rice in cold water for 10 minutes or so. Hope this helps! =) Barb PS...To Freeze : Cool, portion and freeze in a ziploc bag. To reheat: Thaw, place in a covered casserole dish and bake until heated through.
Provided by Aroostook
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish.
- Top with chicken (seasoned with salt and pepper) and sprinkle with chili powder.
- Cover tightly with casserole lid or foil.
- Bake at 375°F for 45 minutes or so.
- Sprinkle with cheese.
OVEN-BAKED SPANISH CHICKEN WITH RICE
If you have a large enough baking dish you can throw in a few more pieces of chicken, I made this in my small roaster, but I think it would work in a 13 x 9-inch baking dish, adjust all spices to taste and please do not omit the olives they are what makes this dish!
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in a large skillet over medium-high heat.
- Season the chicken with seasoned salt (or white salt) and black pepper then add to the skillet.
- Brown on both sides then remove to a plate.
- Add in the onions, bell pepper, jalapeno pepper, garlic and chili flakes (if using) saute until soft (about 3-4 minutes).
- Add in tomatoes with juice, broth, rice, chili powder, cinnamon and cumin; mix with wooden spoon and bring to a boil.
- Season with more seasoned salt and black pepper to taste.
- Transfer to a large greased baking dish or roasting pan.
- Top with the browned chicken pieces, then sprinkle the olives all over.
- Bake covered at 350 degrees for 35-40 minutes, or until the rice is tender.
- Uncover then spoon picante sauce over the chicken.
- To with with shredded cheddar cheese.
- Return to oven to bake 3-5 minutes.
Nutrition Facts : Calories 1290.3, Fat 85.4, SaturatedFat 26.6, Cholesterol 288.3, Sodium 1565.6, Carbohydrate 52.5, Fiber 7.2, Sugar 11.4, Protein 77.6
SPANISH RICE AND CHICKEN
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
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.
SPANISH CHICKEN RICE CASSEROLE
This came from one of my good cyber friends on babycenter. This is swesome and great for oamc, just double it. It works great with wraps.
Provided by zoe85
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, saute rice and vermicelli in butter until golden brown. Gradually stir in the water, tomatoes and contents of the rice seasoning packets. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Meanwhile, in a large bowl, combine the chicken, corn, sour cream and 1/2 cup cheese. Stir in rice mixture. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheese (dish will be full). Bake, uncovered, at 375 for 20-25 minutes of until heated through. Yield: 8 servings.
Nutrition Facts : Calories 376.5, Fat 23.6, SaturatedFat 12.9, Cholesterol 104.4, Sodium 882, Carbohydrate 17.9, Fiber 2, Sugar 4.9, Protein 25.2
SPANISH CHICKEN AND RICE
I'VE had this recipe for 50 years and have probably made it hundreds of times. This dish can be prepared quickly. The portions are just right for two people, and any leftovers are just as delicious the next day. -Mary Nelms, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Combine flour, 1/2 teaspoon of salt and pepper in a large resealable plastic bag. Add chicken and shake until well coated. In a skillet, brown chicken in butter over medium heat. Remove chicken; set aside and keep warm. , In the pan drippings, saute onion, green pepper and garlic until tender. Add pimientos and rice. Reduce heat; cook for 2 minutes, stirring occasionally. Stir in broth, turmeric, chili powder and remaining salt; bring to a boil. , Pour into an ungreased 2-qt. baking dish; top with chicken. Cover and bake at 350° for 45 minutes or until chicken juices run clear and rice is tender.
Nutrition Facts : Calories 466 calories, Fat 10g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 1909mg sodium, Carbohydrate 51g carbohydrate (4g sugars, Fiber 3g fiber), Protein 40g protein.
SPANISH CHICKEN AND RICE BAKE
Make this with bone-in chicken breasts, you may adjust the amount of cumin and chili powder to taste, the jalapeno pepper is only optional add in for heat, throw in some sliced green olives also if desired :)
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Set oven to 350 degres F.
- Grease a 4-quart casserole dish (make certain that your casserole dish is wide enough to hold all the chicken pieces, or use one large enough).
- Combine the flour 1 teaspoon seasoned salt, black pepper and garlic powder in a large resealable plastic bag; add in the chicken breasts and shake until well coated.
- Heat 3 tablespoons butter with 1 tablespoon oil in a large skillet over medium heat.
- Brown the breasts on both sides, then remove to a plate and tent loosley with foil to keep warm.
- In the same skillet with the drippings saute the onion, garlic, green bell pepper, jalapeno pepper with tumeric, chili powder and a pinch of cayenne pepper until veggies are tender (about 3-4 minutes).
- Add in pimientos and uncooked rice; reduce heat to medium-low and cook stirring for 3 minutes.
- Slowly add in the broth and remaining 1 teaspoon seasoned salt; bring just to a boil, stirring.
- At this point adjust all seasonings if needed.
- Transfer the rice mixture to the baking dish.
- Top with the browned chicken breasts.
- Cover and bake for about 45 minutes or until the rice is tender and the chicken is cooked through.
Nutrition Facts : Calories 549.8, Fat 27.1, SaturatedFat 10.2, Cholesterol 115.7, Sodium 213, Carbohydrate 38.8, Fiber 3, Sugar 3.5, Protein 37.7
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