Spanish Chicken And Rice

Detonating with savor, luscious, solid and consoling, this Land Poulet And Dramatist makes a toothsome one pot instruction for the undivided line. 

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Spanish Chicken And Rice (Best Arroz Con Pollo)
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins

No jokes, my SPANISH CHICKEN AND RICE is a super comforting recipe your family will thank you for. This Chicken Paella Easy recipe is bursting with flavor and perfect for busy weeknight meals.

Course: Main Course
Cuisine: Spanish
Keyword: chicken, one pot recipes, rice, Spanish recipes
Servings: 6
Calories: 753 kcal

Ingredients

  • 6 bone-in and skin-on chicken thighs
  • 1 large onion finely minced
  • 5 garlic cloves finely minced
  • 1 red bell pepper finely chopped
  • 1/2 jalapeño pepper finely chopped
  • 3 tbsp olive oil
  • 1 c long grain rice rinsed
  • 1 can diced tomatoes
  • 1 bay leaf
  • 1 1/2 c chicken broth low sodium
  • 3/4 c dry white wine
  • 2 tsp paprika
  • 1/2 tsp saffron
  • 1/2 c green and black olives halved
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 tbsp parsley finely chopped

Instructions

  1. Preheat the oven 355 F.
  2. Season chicken with ½ teaspoon of salt and ⅛ of pepper on each side.
  3. Heat 2 tablespoons of olive oil in a large Dutch Oven pan on a medium heat.
  4. Cook chicken on both sides for 7 minutes until skin is crispy and brown.
  5. Transfer chicken to a plate and wipe the pan.
  6. Heat the remaining tablespoon of olive oil in a pan and saute onion, garlic and both peppers for 3 minutes.
  7. Add paprika and rice and cook stirring until well coated.
  8. Add white wine and cook for 3 minutes.
  9. Stir in saffron, diced tomatoes, bay leaf, remaining salt and pepper, chicken stock and bring to a boil.
  10. Place chicken on top of rice, cover a pan with an ovenproof lid or aluminium foil and braise in the oven for 30-40 minutes until rice is cooked.
  11. Remove from the oven, stir in olives.
  12. Adjust salt and pepper if needed.
  13. Sprinkle with parsley and serve immediately!

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