SPANISH CHICKEN AND RICE
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
SPANISH-STYLE CHICKEN AND RICE
In this easy recipe for entertaining, crispy-skin chicken thighs roast atop a heady combo of Spanish-style rice emboldened with smoked paprika and mixed with earthy curly kale and sweet yellow bell peppers. Serve with a simple tossed salad to complete the meal.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 44m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees F. Combine 1/2 teaspoon smoked paprika, garlic powder, and pepper; sprinkle evenly over both sides of chicken.
- Heat oil in a large ovenproof skillet over medium-high heat. Add chicken to pan, skin-side down. Cook until skin is lightly browned, 5 to 6 minutes. Turn chicken over; cook 3 minutes. Remove chicken from pan (it will not be completely done at this point).
- Add green onions and bell pepper to drippings in pan; saute 2 minutes. Add kale and chicken stock; cover and cook 2 minutes or until kale is lightly wilted. Stir rice, vinegar, and remaining 1 teaspoon smoked paprika into kale mixture. Nestle chicken on top of rice mixture. Bake at 400 degrees F until a thermometer inserted into thickest part of a thigh registers 165 degrees F, about 22 minutes.
SPANISH CHICKEN AND RICE
This chicken is great because you throw it all together in a pot & let it cook until the chicken is so tender, it's almost falling off the bone. Remove skin from chicken before cooking for a healthier dish.
Provided by Marli
Categories Stew
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of the oil in a large pot.
- Season the chicken pieces with salt & pepper and brown in batches.
- Remove from pot.
- Add the remaining oil to the pot & gently saute the onion & capsicum until the onion is transparent.
- Stir in the paprika and cook for 30 seconds.
- Add the tomatoes and simmer gently until it has thickened.
- Stir in the water, then add the rice and the tumeric.
- Return the chicken to the pot and stir to combine.
- Bring to the boil, cover, reduce heat to low and simmer for about 1 hour or until chicken is tender and almost falling off the bone.
Nutrition Facts : Calories 768.6, Fat 38.2, SaturatedFat 8.8, Cholesterol 167.7, Sodium 176.1, Carbohydrate 60.8, Fiber 5, Sugar 5.8, Protein 43.4
SPANISH CHICKEN AND RICE
This is my sister's recipe had at her house one time and have been hooked to it ever since. I think she said it came from the Goya website but I've looked and its not there. Takes a little bit of work to make this but soooo worth it in the end.
Provided by Momma of 4 795827
Categories Whole Chicken
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a big skillet or sauce pan add frozen sofrito, cilantro
- season chicken with adobo and 2 packets of sazon until well browned.
- add every thing else and cook for 1/2 hour
- then add 1 can of beans and the other packet of sazon.
- cook for another half an hour, the last 5 min of cooking add spanish olives.
- serve with yellow rice.
Nutrition Facts : Calories 333.1, Fat 17.4, SaturatedFat 3.5, Cholesterol 35.6, Sodium 440.8, Carbohydrate 29.2, Fiber 7.9, Sugar 5.8, Protein 16.4
SPANISH ARROZ CON POLLO RECIPE (SPANISH CHICKEN AND RICE RECIPE)
Steps:
- Begin by sprinkling chicken pieces with salt and pepper. Then brown them in a large skillet in the oil.
- Once chicken pieces are browned, remove them from the skillet and place them on paper towels to drain.
- Meanwhile, cook onions, peppers, garlic, and rice in the oil until oil is absorbed and the rice is coated.
- After that, stir in the broth, cumin, saffron, and tomatoes.
- Arrange chicken pieces on top of the rice and bring to a boil.
- When liquids are boiling, lower the heat, and cover the pan.
- Simmer for about 40 minutes or until chicken is cooked and rice is tender.
- Garnish with olives to serve.
Nutrition Facts : Calories 1204 calories, Carbohydrate 90 grams carbohydrates, Cholesterol 402 milligrams cholesterol, Fat 47 grams fat, Fiber 3 grams fiber, Protein 99 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 1379 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 33 grams unsaturated fat
SPANISH-STYLE RICE WITH CHICKEN AND SEAFOOD (RIZ à LA VALENCIENNE)
Categories Chicken Rice Tomato Bake Clam Mussel Spice Artichoke Green Bean Bell Pepper White Wine Gourmet
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Squeeze juice from 1 lemon half into a bowl of cold water. Cut off and discard stems of 1 whole artichoke and cut off top 1 1/2 inches of leaves. Bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and yellow at base. Trim dark green fibrous parts from base and sides with a sharp paring knife, then quarter artichoke lengthwise. Rub cut surfaces with other lemon half, and drop artichoke into water. Trim remaining artichokes in same manner.
- Bring a large pot of salted water to a boil and simmer fresh artichokes until just tender, 10 to 12 minutes. (Do not cook thawed artichokes.) Transfer with a slotted spoon to paper towels to drain. When cool enough to handle, scoop out choke with a spoon.
- Cook beans in same pot of boiling salted water until crisp-tender, about 4 minutes. Drain in a colander, then rinse under cold running water to stop cooking. Pat dry.
- Cook clams and mussels in wine in a large heavy pot over moderately high heat, covered, stirring occasionally, 4 to 10 minutes, checking shellfish frequently after 4 minutes and transferring to a bowl as they open (mussels will open before clams). Discard any unopened mussels after 8 minutes and any unopened clams after 10 minutes. Keep warm, covered. Pour shellfish cooking liquid through a fine sieve lined with a paper towel into a large glass measure and add enough water to make 2 cups.
- Pat chicken dry and season with salt and pepper. Heat 1 1/2 tablespoons oil in paella pan over moderately high heat until hot but not smoking, then brown chicken well all over, about 15 minutes. Transfer with slotted spoon to a plate.
- Preheat oven to 400°F.
- Cook onion in 1 1/2 tablespoons oil in pan over moderate heat, stirring, until softened, about 6 minutes. Add garlic and paprika and cook until fragrant, about 2 minutes. Add rice and cook, stirring, 1 minute, then stir in tomatoes.
- Add seafood cooking liquid, chicken broth, and chicken with juices and bring to a boil over high heat. Boil, gently stirring and frequently rotating pan, until rice has absorbed most of liquid and spoon leaves a path exposing bottom of pan when pulled through rice, about 15 minutes.
- Remove pan from heat and tuck clams and mussels into rice. Bake riz in middle of oven, uncovered, until a crust forms around edge of pan, liquid is absorbed, and chicken is cooked through, about 10 minutes.
- While riz is baking, heat remaining tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking, then saut bell peppers until crisp-tender, about 5 minutes. Add green beans and artichokes (cooked fresh or thawed) and sauté just until heated through. Season with salt and pepper.
- Tuck vegetables into riz and let stand 10 minutes before serving.
SPANISH CHICKEN WITH RICE AND OLIVES
I most always add in some chorizo or smoked dry sausage to this just to boost up the flavor a bit. If you have a large electric fypan, then use it for this recipe. Please include the saffron, it really makes this recipe!
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Season the chicken pieces with salt and pepper.
- Heat oil in a large heavy skillet over medium-high heat until hot but not smoking.
- Brown the chicken well on both sides; transfer to a plate.
- Add in onion, red bell pepper and dryed chili flakes; saute for 5 minutes.
- Add in garlic, paprika and rice and saute for 3 minutes, stirring with a wooden spoon.
- Add in wine and bring to a boil; simmer uncovered for 3 minutes.
- Add in tomatoes with juice, chicken broth, saffron and bay leaf; simmer for about 6-7 minutes.
- Return the chicken along with any juices from the bowl or plate back to the skillet and nestle into the rice .
- Cook covered over low heat until the chicken is cooked through and the rice is tender and most of the liquid is absorbed (about 20-25 minutes, it might take more or less time).
- Add in the peas and olives, season with salt and pepper to taste.
- Cover the skillet and let stand for 10 minutes before serving.
Nutrition Facts : Calories 498.2, Fat 15.8, SaturatedFat 2.4, Sodium 955.6, Carbohydrate 63.9, Fiber 6.4, Sugar 11.4, Protein 12.8
SPANISH STYLE CHICKEN WITH SAFFRON RICE
I love chicken with rice in any way shape or form. This is a tasty way to prepare it and very popular around this house!
Provided by MarieRynr
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Pat chicken dry and season with salt and pepper.
- heat oil in a heavy skillet (at least 2 inches deep) over moderately high heat until hot, but not smoking, then brown chicken on all sides, about 12 minutes in total.
- Transfer with tongs to a plate.
- Pour off all but 2 TBs fat from skillet and add onion, bell pepper, and salt to taste.
- Cook over moderate heat, stirring, until softened, about 7 minutes.
- Add garlic, paprika, and rice, then cook, stirring, 1 minute.
- Add wine and boil, uncovered, 2 minutes.
- Stir in tomatoes with juice, chicken broth, saffron and bay leaf.
- Nestle chicken in rice, adding any juices from plate.
- Cook, covered, over low heat until chicken it cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes.
- Remove from heat and stir in peas and olives.
- Season with salt and pepper to taste.
- cover skillet and let stand 10 minutes.
- Discard bay leaf and serve.
Nutrition Facts : Calories 1052, Fat 41.5, SaturatedFat 11.3, Cholesterol 181.1, Sodium 769.8, Carbohydrate 95.3, Fiber 5.9, Sugar 10.2, Protein 57.5
ONE POT SPANISH CHICKEN AND RICE
This is the perfect recipe for any family mid-week supper, as well as for a weekend gathering with friends and a bottle of red wine! Especially as whilst the dish is cooking, you can sit down and enjoy the company of your friends, and family. Any leftovers can be reheated the next day and UI have also frozen this too, with great results.
Provided by French Tart
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
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 AND RICE
This is a healthy, flavorful family meal. To turn this dish into a party-friendly paella, you can add 1/4 t. saffron with the rice. Then, 5 minutes before the rice is done, you can add 3/4 lb. peeled and deveined shrimp. This gives this recipe a bit of versatility.
Provided by JackieOhNo
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over medium heat.
- Pat the chicken dry with paper towels. Season with 1/2 t. salt and 1/4 t. pepper and cook until golden brown, about 2 minutes per side.
- Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine, tomatoes and their liquid, rice, 1/2 t. salt, and 1/4 t. pepper and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
- Stir the peas into the rice and chicken and cook, covered, until heated through, about 2 minutes.
- Spoon the chicken and rice onto individual plates and sprinkle with the parsley. Garnish with the olives.
Nutrition Facts : Calories 485.6, Fat 6.9, SaturatedFat 1.2, Cholesterol 65.8, Sodium 1121, Carbohydrate 61.4, Fiber 6.3, Sugar 11.9, Protein 33.8
CHICKEN AND RICE SPANISH STYLE OR PAELLA
This is one of our favorite chicken dishes and also make delicious Paella for friends and everybody loves it.
Provided by pink cook
Categories One Dish Meal
Time 40m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Season boneless thighs with salt and pepper. Heat two tablespoons olive oil in a large skillet and cook thighs until browned and set aside.
- Add the other two tablespoons olive oil in the same skillet over medium heat and cook chopped green peppers, green onions and garlic. Stir frequently for about 5 minutes or until green pepper is tender.
- Add the rice and green peas and mix well all the ingredients. Add chicken broth, chopped tomatoes, oregano, salt and pepper to taste and bring to boil and then reduce the heat to simmer for about 15-20 minutes until the rice is tender. Add some more chicken broth or water if it is necessary to make it saucy and not too dry. finally, add the sliced green olives, finely chopped parsley and serve warm.
- NOTE: I also make Spanish Paella with this recipe, but since saffron threds are very expensive, I buy yellow rice with saffron included and add Spanish chorizo sliced, cooked shrimp, and also scallops, clams or mussles can be added if you like, for a complete dish or casserole.
Nutrition Facts : Calories 363.8, Fat 14.3, SaturatedFat 2.4, Cholesterol 57.3, Sodium 525, Carbohydrate 39.3, Fiber 3.2, Sugar 4.2, Protein 19.3
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.
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