Spanish Chicken with Rice

9
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

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Spanish Chicken with Rice

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

Printable Recipe Card

About Spanish Chicken with Rice

Course/Dish: Chicken
Main Ingredient: Rice/Grains
Regional Style: Spanish
Dietary Needs: Gluten-Free Low Fat




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