spanish chicken with rice

Name: Spanish Chicken with Rice
Prep time: 20 min
Cook time: 25 min
Yield: 6
Cuisine: Spanish
Ingredients: 2 1/2 pound(s) chicken pieces, skin removed; 2 tablespoon(s) vegetable oil; 2 cup(s) long grain rice, uncooked; 1 large onion, chopped; 2 1/2 cup(s) chicken broth; 1 can(s) 14.5 oz diced tomatoes; 1 cup(s) salsa, chunky (i used mild) but use what you like (either medium or hot); 1 tablespoon(s) garlic powder; 1/2 teaspoon(s) tumeric; 1 package(s) (10 oz) frozen peas; 1 cup(s) sliced black olives

143 Pinches 9 Photos

Carol Perricone

Massapequa Park, NY

Updated on Aug 12, 2014

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

Rate

prep time 20 Min

cook time 25 Min

method Stove Top

yield 6 serving(s)

Ingredients

2 1/2 pounds chicken pieces, skin removed
2 tablespoons vegetable oil
2 cups long grain rice, uncooked
1 large onion, chopped
2 1/2 cups chicken broth
1 can 14.5 oz diced tomatoes
1 cup salsa, chunky (i used mild) but use what you like (either medium or hot)
1 tablespoon garlic powder
1/2 teaspoon tumeric
1 package (10 oz) frozen peas
1 cup sliced black olives

How To Make spanish chicken with rice

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.

Step 2

Add rice and chopped onion to skillet, saute about minutes until rice starts to brown and onion is tender.
Step 3

Add next 5 ingredients, stir and bring to a boil.
Step 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.
Step 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
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