Spanish Chicken and Rice Recipe

Name: Spanish Chicken and Rice Recipe
Yield: 1 serving
Ingredients: 6 chicken thighs; 3 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 2 tablespoons extra virgin olive oil; 1 red bell pepper; 1 green bell pepper seeded and sliced; 1 medium yellow onion; 5 cloves garlic; 2 cups Kroger long grain rice; 1 ½ cups white wine; 1 ½ cups Simply Organic chicken broth; 1 15- ounce can Kroger garbanzo beans; 1 15- ounce can Kroger diced tomatoes; 2 teaspoons smoked paprika; 1 teaspoon saffron threads; 1 bay leaf; 8 ounces Spanish chorizo; ½ cup green olives; ¼ cup Italian flat leaf parsley

User Reviews

3.9

78 reviews

Good

Course
Main Course
Cuisine
Spanish

Spanish Chicken and Rice Recipe

Iris Warren

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Chicken thighs are nestled in Spanish-flavored rice with Spanish chorizo, green olives, and garbanzo beans for the ultimate one-pot meal.

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Ingredients

6 chicken thighs , skin-on and bone-in, about 4 pounds
3 teaspoons kosher salt , divided
1 teaspoon freshly ground black pepper , divided
2 tablespoons extra virgin olive oil
1 red bell pepper , seeded and chopped
1 green bell pepper seeded and sliced
1 medium yellow onion , peeled and chopped
5 cloves garlic , minced
2 cups Kroger long grain rice
1 ½ cups white wine
1 ½ cups Simply Organic chicken broth
1 15- ounce can Kroger garbanzo beans , drained
1 15- ounce can Kroger diced tomatoes
2 teaspoons smoked paprika
1 teaspoon saffron threads , crushed
1 bay leaf
8 ounces Spanish chorizo , sliced into ¼” thick coins
½ cup green olives , halved
¼ cup Italian flat leaf parsley , chopped

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Instructions

Preheat the oven to 365 degrees F.
Season the chicken thighs with 1 teaspoon kosher salt and ½ teaspoon black pepper. Heat a dutch oven over medium high heat. When pan is hot, add the olive oil. Brown the chicken until golden brown, about 5 minutes on each side. Transfer the chicken to a platter and cover with foil to rest.
Add the red and green bell pepper and onion to the pan and cook for 4-5 minutes or until the vegetables soften, stirring occasionally. Add the garlic and cook for 1 minute or until fragrant, stirring so the garlic doesn’t burn and become bitter. Add the rice and cook for 3-4 minutes, stirring occasionally. Add the wine, chicken broth, garbanzo beans, diced tomatoes, smoked paprika, and the bay leaf. Stir in the saffron threads and the sliced chorizo and place the chicken back into the dutch oven, nestling the chicken pieces into the rice. Cover with a lid and bake in the oven for 25-30 minutes or until the chicken registers 165 degrees F and the rice has absorbed all of the liquid.
Stir in the green olives and garnish with flat leaf parsley. Serve and enjoy.