Chicken Spanish Rice Soup Recipes

SPANISH CHICKEN AND RICE

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.

SPANISH RICE CHICKEN I

Steps:

• In a large skillet over medium heat prepare rice according to package directions, using the butter/margarine to brown the vermicelli and rice to a golden brown. Add the water, chicken, salsa and tomatoes and bring all to a boil. Cover skillet, reduce heat and let simmer for approximately 25 to 30 minutes, or until all liquid is absorbed.

SPANISH RICE AND CHICKEN

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.

CHICKEN & SPANISH RICE SOUP

Steps:

• 1. Dice onions and sauté in soup pan in 1 tsp oil until soft (about 3 minutes).
• 2. Add Chicken Broth, water, salsa, Sofrito Sauce, garlic salt, red pepper flakes, and cumin. Bring to a boil.
• 3. Cut chicken into small pieces (or use shredded), season with Tony Chachere's More Spice, add to simmering soup and cook until chicken is done (About 15 minutes).
• 4. Add Rice when Chicken is cooked through, bring back up to a boil, reduce heat and cover, simmer for 15 more minutes.
• 5. Serve with your choice of tortilla chips, cilantro, sharp cheddar, avocado, etc.

CHICKEN SPANISH RICE

Steps:

• First cut up the chicken breasts into small cubes or slices.
• Place then in a ziploc baggie.
• Add the 3 teaspoons of soysauce.
• Squeeze the chicken and sauce sauce around so the soysauce just lightly penetrates into the chicken.
• Place in a medium skillet.
• Add the season salt, garlic powder, chili powder, and crushed red pepper.
• Cook chicken breast for 5 to 10 minutes on a medium flame or setting, or until cook through.
• Meanwhile: In a medium saucepan bring the 1 and 2/3 cups of water to a boil.
• Add the contents of the rice pouch into the water.
• Bring back to a boil.
• Reduce heat to medium, cover and simmer for 3 minutes.
• Remove from heat and allow to stand, covered for 8 minutes.
• When the chicken and rice are finshed, mix the chicken into the saucpan with the completed rice.
• Top with rice and taco sauce.
• Add more seasoning if wished.

SPANISH-STYLE CHICKEN AND RICE

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.