ONE PAN SPANISH CHICKEN AND RICE RECIPE (ARROZ CON POLLO)
A delicious and easy take on Arroz con Pollo, this Spanish chicken and rice recipe with chorizo is a satisfying and flavorfu one-pan-wonder! It's important to rinse and soak the rice in water for a little while to get rid of excess starch. Take the time to brown the chicken fully and
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 16
Steps:
- Soak the rice in water. Rinse the rice well and place it in a bowl. Cover the rice with water and allow it to soak for 15 minutes while you work on other things. You should be able to break a grain of rice easily. Drain well.
- Make the spice rub. In a small bowl, mix the spices, salt and pepper.
- Season the chicken. Pat the chicken dry and season with the spice rub, be sure to lift the chicken skins and apply some of the spice rub underneath (this is important for flavor).
- Brown the chicken on both sides. In a 5-quart braiser pan (or a large deep skillet with a cover), heat 1 tablespoon extra virgin olive oil over medium-high heat until shimmering but not smoking. Carefully add the chicken and brown deeply on both sides. Remove the chicken and set it aside on a plate for now.
- Cook chorizo and vegetables. In the same pan, add the chorizo. Cook for 10 minutes, stirring regularly until the chorizo has nicely browned. Add the green peppers, onions, and garlic. Cook over medium heat, stirring regularly, for 5 minutes.
- Cook the chicken. Now add the chopped tomatoes, tomato paste, and chicken broth. Add the browned chicken back to the pan. Raise the heat to bring the liquid to a boil, then lower to medium and cover. Cook for about 15 to 20 minutes.
- Add the rice and cook the rice with the chicken. Uncover the pan and remove the chicken briefly (set on a dish near the stove for now). Stir the drained rice into the cooking liquid. Cook uncovered over high heat for 1 to 2 minutes. Add the chicken back on top of the rice. Turn the heat to low, cover the pan again and cook the rice and chicken together for another 20 minutes or until the rice is fully cooked.
- Let the chicken and rice rest in the pan. Turn the heat off, but leave the pan covered and undisturbed for 10 more minutes. Serve hot.
Nutrition Facts : Calories 687.6 kcal, Sugar 2.9 g, SaturatedFat 7.8 g, Carbohydrate 64.6 g, Fiber 3.8 g, Protein 48.5 g, Cholesterol 163.5 mg, ServingSize 1 serving
SPANISH CHICKEN AND RICE
I'VE had this recipe for 50 years and have probably made it hundreds of times. This dish can be prepared quickly. The portions are just right for two people, and any leftovers are just as delicious the next day. -Mary Nelms, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 466 calories, Fat 10g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 1909mg sodium, Carbohydrate 51g carbohydrate (4g sugars, Fiber 3g fiber), Protein 40g protein.
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 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.
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 CHICKEN WITH SPICY LEMON RICE
Steps:
- In a large zip-top bag, mix together the flour, paprika, garlic powder and some salt and pepper. Add the chicken and toss to coat completely.
- In a large saucepan over medium heat, heat the canola oil. Add the chicken and brown on all sides, 3 to 4 minutes per side. While the chicken is cooking, to a slow cooker add the tomatoes, peppers and onions. Top with the chicken thighs.
- In same skillet used to brown the chicken, add the tomato paste and cook for 1 minute, stirring constantly. Add the chicken broth and bring to a simmer, stirring to scrape any browned bits off the bottom of the pan. Pour over top of the chicken in the slow cooker. Cook on low for 4 hours, or until the chicken is extremely tender.
- In a medium pot, combine 2 cups water, the rice, red pepper flakes, lemon zest, juice of half the lemon and a pinch of salt. Bring to a boil, reduce to a simmer and cook, covered, until the rice is tender and has absorbed all the liquid.
- To serve, spoon the rice onto a deep-sided platter and ladle the Spanish chicken and vegetables over top. Garnish with the olives and squeeze over the remaining lemon juice. Reserve 2 chicken thighs and 1 cup of the vegetables for Round 2 Recipe - Pita Pile on with Spicy Yogurt Sauce.
SPANISH RICE, CHICKEN&CHORIZO
taken from an olive booklet a nice paella type dish
Provided by plumbman
Time 1h
Yield Serves 6
Number Of Ingredients 12
Steps:
- Heat the oven to18oC/fan16oC/gas4. Heat 4 tbsp oil in a paella pan or a broad, shallow pan, season the chicken thighs and brown them in batches on all sides (but don't cook through). Remove, then add the peppers and chorizo to the same pan and cook over a medium heat until the peppers soften.
- Throw in the onion and garlic and cook gently until the onion is soft. Stir in the paprika and chilli and cook for a minute, stirring,then add the chicken stock. Put the chicken pieces back, bring the stock to a simmer and cook, covered, over a gentle heat for15 minutes.
- Pour the rice around the chicken and season. Put in the oven and cook for 20 minutes, until the stock has absorbed and the top is golden. You don't need to stir the rice as it cooks.
- Cover the dish with foiI and leave to sit for 5 minutes. Scatter with the parsley and lemon juice over the top before serving.
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
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 RICE CHICKEN I
This recipe is so quick and is so very simple! It is perfect for making in a recreational vehicle (RV) galley for a quick, delicious dinner on the road and on the go! Andale, pues!
Provided by MSSHARON
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 27.8 g, Cholesterol 16.5 mg, Fat 2.6 g, Fiber 2.5 g, Protein 8.5 g, SaturatedFat 1.3 g, Sodium 1140.4 mg, Sugar 3 g
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