Spanish Chicken and Rice

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IngredientsChicken Spanish and Rice

  • 1 teaspoon olive oil
  • 8 bone-in chicken thighs, skin removed
  • ½ teaspoon salt
  • ¼ teaspoon coarsely ground black pepper
  • 2 medium green peppers, cut into ½ inch pieces
  • 2 cloves garlic, crushed with press
  • 1 large onion, chopped
  • 1 tablespoon paprika
  • 2 cans 14 ½ ounces diced tomatoes
  • 1 can 14 to 14 ½ ounce low sodium chicken broth
  • 3 cups water
  • 2 ½ cups long-grain white rice
  • 1 – 10 ounce package frozen peas
  • 1 cup salad olives or coarsely chopped pimiento-stuffed olives

Directions

  1. Preheat oven to 350⁰ F.
  2. In a 5 to 6 quart Dutch oven, heat oil on medium-high until hot.
  3. Salt and pepper chicken; cook, in 2 batches, about 6 minutes per batch, until lightly browned on both sides.
  4. Transfer chicken to small roasting pan (13” x 9”) or jelly roll pan (1 ½” x 10 ½”).
  5. Cover roasting pan with foil and bake chicken 25 to 30 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife.
  6. Meanwhile, in same Dutch oven, cook green peppers, garlic, and onion about 10 minutes or until vegetables are tender, stirring occasionally.
  7. Stir in paprika and cook 30 seconds.  Add tomatoes with their juice, chicken broth, water, and rice; heat to boiling on high.
  8. Reduce heat to low; cover and simmer 10 minutes.  Stir in frozen peas and olives.
  9. Grease two 2 to 2 ½ quart glass baking dishes.  Spoon half the rice mixture into each prepared baking dish.
  10. Carefully tuck chicken thighs into hot rice mixture.
  11. Cover and bake both dishes 25 minutes or until rice is tender and most of the liquid is absorbed, or cook one dish and prepare second baking dish for freezing.
  12. Fluff rice for serving
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