Spanish Chicken with Rice

Carol Perricone

By
@coolbaker1

This is a very old recipe from a very dear friend, and neighbor. I used to make this when my children were small. We loved it and made it often. A simple one pot meal. Enjoy!


My own photos


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Rating:

Comments:

Serves:

6

Prep:

20 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

2 1/2 lb
chicken pieces, skin removed
2 Tbsp
vegetable oil
2 c
long grain rice, uncooked
1 large
onion, chopped
2 1/2 c
chicken broth
1 can(s)
14.5 oz diced tomatoes
1 c
salsa, chunky (i used mild) but use what you like (either medium or hot)
1 Tbsp
garlic powder
1/2 tsp
tumeric
1 pkg
(10 oz) frozen peas
1 c
sliced black olives

Directions Step-By-Step

1
In a large, deep skillet, brown chicken pieces in oil until brown on both sides (approx. 5 minutes per side). Remove from pan and keep warm.
2
Add rice and chopped onion to skillet, saute about minutes until rice starts to brown and onion is tender.
3
Add next 5 ingredients, stir and bring to a boil.
4
Add chicken pieces back into skillet. Lower heat to a simmer, cover skillet, and simmer for 25 minutes, or until rice is almost cooked.
5
Stir in frozen peas and sliced olives during the last 5 minutes of cooking time. Let rest 5 more minutes, then serve and enjoy

About this Recipe

Course/Dish: Chicken
Main Ingredient: Rice/Grains
Regional Style: Spanish
Dietary Needs: Gluten-Free, Low Fat
Other Tags: Quick & Easy, For Kids, Healthy