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Spanish Chicken And Rice Recipe

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One Pot Spanish Chicken & Rice Recipe Abel & Cole
One Pot Spanish Chicken & Rice Recipe Abel & Cole from www.abelandcole.co.uk

Description

This Spanish chicken and rice recipe is a flavorful and easy-to-make dish that is perfect for a family dinner or for entertaining guests. It features tender chunks of chicken, aromatic spices, and fluffy rice, all cooked together in one pot for maximum convenience and flavor. The recipe is inspired by traditional Spanish cuisine, which is known for its bold flavors and hearty dishes.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

  • 1 lb. boneless, skinless chicken breasts, cut into small pieces
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 1/2 cups long-grain white rice
  • 2 1/2 cups chicken broth
  • 1 tsp. paprika
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 2 tbsp. olive oil, divided
  • Fresh parsley, chopped (optional)

Equipment

  • Large skillet or Dutch oven
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Spatula

Method

  1. Heat 1 tbsp. olive oil in a large skillet or Dutch oven over medium heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
  2. Add the remaining 1 tbsp. olive oil to the pan. Add the onion, garlic, red bell pepper, and green bell pepper. Cook until the vegetables are softened, about 5 minutes.
  3. Add the rice to the pan and stir until it is coated in the oil and vegetables.
  4. Add the chicken broth, paprika, cumin, chili powder, salt, and black pepper to the pan. Stir to combine.
  5. Bring the mixture to a boil, then reduce the heat to low and cover the pan with a lid.
  6. Simmer the rice for 20 minutes, or until the liquid is absorbed and the rice is tender.
  7. Stir the chicken back into the pan and cook for an additional 5-10 minutes, or until the chicken is cooked through and the flavors are well combined.
  8. Remove the pan from the heat and let it rest for 5 minutes before serving.
  9. Sprinkle with fresh parsley, if desired.

Notes

  • This recipe can be easily adjusted to suit your tastes. Try adding different vegetables or spices to make it your own!
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • If the rice is not fully cooked after 20 minutes, add a splash of additional chicken broth and continue to simmer until it is tender.

Nutrition Info

  • Calories: 420
  • Fat: 10g
  • Carbohydrates: 51g
  • Protein: 31g
  • Sodium: 860mg

Recipe Tips

  • Be sure to cut the chicken into small, bite-sized pieces so that it cooks quickly and evenly.
  • Use a high-quality chicken broth for the best flavor.
  • If you don't have a Dutch oven, you can use a large skillet with a lid instead.
  • For an extra burst of flavor, try using smoked paprika instead of regular paprika.
  • Don't skip the resting step at the end! This allows the flavors to meld together and ensures that the rice is fully cooked.

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