Spanish Chicken and Rice
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Marinating Time
1 hr
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Total Time
2 hrs 10 mins
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Servings
6 servings
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Calories
489 kcal
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Course
Main Course
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Cuisine
Spanish
Spanish Chicken and Rice
Description
Spanish Chicken and Rice is a hearty meal featuring marinated chicken pieces browned in olive oil and cooked with long-grain brown rice and a mixture of vegetables. The marinade of garlic, red pepper flakes, lime juice, salt, and pepper adds a subtle spicy and tangy taste to the chicken. The rice is enriched by cooking it with chicken broth infused with saffron threads, which gives a distinct aroma and color. The sautéed red onion and bell peppers, combined with canned diced tomatoes, cumin, bay leaves, and green olives, contribute layers of savory and slightly tart flavors to the dish.
After browning the chicken, the rice mixture is cooked in the same pan, allowing it to absorb all the flavors from the sautéed vegetables and spices. The chicken is placed atop the rice and gently simmered covered, ensuring it becomes tender while infusing the grains with its juices. This method produces tender chicken with flavorful rice packed with savory, slightly spicy, and aromatic tastes. Cilantro garnish adds a fresh note at serving.
This dish can be a stand-alone meal as it combines protein, vegetables, and grains in one pot, which also makes cleanup easier. It is suitable for a filling family dinner. Leftovers can be stored in the refrigerator or frozen for longer keeping, making it practical for make-ahead meals or portioned freezing.
For storing, keep cooled leftovers in an airtight container refrigerated for up to 3-4 days. It freezes well in individual portions for up to 3 months—thaw overnight before reheating. These storage options facilitate batch cooking and flexible serving times, helping minimize waste.
Ingredients
- 4 cloves garlic minced
- 2 teaspoon red pepper flakes
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 2 1/2 pounds chicken pieces skin on and bone in
- 3 tablespoons olive oil
- 4 cups chicken broth
- 1/2 teaspoon saffron threads
- 1 red onion chopped
- 3 bell pepper seeded and chopped, small
- 15 ounce diced tomatoes canned
- 1 teaspoon cumin ground
- 2 bay leaf
- 2 cups long-grain brown rice
- 1 cup green olives halved
- cilantro for garnish
Instructions
- In a large bowl, stir together garlic, red pepper flakes, lime juice, salt and pepper. Add the chicken, toss to coat, and refrigerate for at least 1 hour or overnight.
- In a large frying pan with a lid, heat olive oil over medium heat. Arrange chicken in the pan, skin side down, and cook without turning, until golden brown, about 10 minutes. Turn the chicken, cover the pan, and cook until golden brown on other side, about 10 minutes.
- Meanwhile, in a saucepan, warm broth over medium-high heat. Remove from heat and crumble in saffron; set aside.
- Transfer chicken to a plate and pour off all but 2 tablespoons fat from the pan. Add the onion and bell peppers and sauté until softened, about 3 minutes.
- Add the tomatoes, cumin, bay leaves, and rice and cook, stirring constantly, until the rice has absorbed the juices, about 5 minutes.
- Pour the saffron broth into pan and stir. Place the chicken on top. Raise heat to medium-high and bring to a boil. Reduce heat to low, cover, and simmer 35 minutes, or until the chicken is cooked through, the rice is starting to get tender and about half of the liquid has been absorbed. Remove lid and cook until the rice is tender, and the liquid has been absorbed, about 10 to 15 additional minutes. Stir occasionally to prevent the rice from sticking to the bottom of the pan.
- Let stand for 5 minutes. Remove bay leaves. Top with olives and cilantro, as desired. Serve immediately.
Notes
- Marinate the chicken for at least 1 hour or overnight to enhance flavor.
- Store leftovers refrigerated up to 3-4 days or freeze individual portions for up to 3 months.
- Thaw frozen portions in the refrigerator overnight before reheating.
- Use bone-in, skin-on chicken pieces for richer flavor and moist texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 489kcal | 24% |
| Carbohydrates | 25g | 8% |
| Protein | 28g | 56% |
| Fat | 31g | 48% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 96mg | 32% |
| Sodium | 1326mg | 55% |
| Potassium | 696mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 71mg | 79% |
| Calcium | 83mg | 8% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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