Spanish Chicken and Rice Recipe
User Reviews
3.9
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Course
Main Course
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Cuisine
Spanish
Spanish Chicken and Rice Recipe
Description
Spanish Chicken and Rice starts with seasoning chicken thighs with salt and pepper before browning them in olive oil to develop a golden crust. Vegetables including red and green bell peppers and chopped onion are sautéed until softened. Garlic is added briefly to impart fragrance without bitterness. Then, long grain rice and sliced chorizo are stirred in, followed by white wine, chicken broth, canned garbanzo beans, diced tomatoes, smoked paprika, saffron threads, and a bay leaf to infuse the dish with layered flavors.
The browned chicken is nestled back into the mixture in a dutch oven, covered, and baked at 365°F, allowing the rice to absorb the liquid and the chicken to finish cooking to a safe internal temperature. The combination of saffron and smoked paprika gives the rice a distinctive golden hue and smoky complexity, while the olives and parsley added at the end provide brightness and texture contrast.
The finished dish is a hearty, well-seasoned one-pot meal balancing tender chicken, spicy chorizo, and flavorful rice with vegetables. It stands as a complete, satisfying entrée that highlights classic Spanish flavors.
Ingredients
- 6 chicken thighs , skin-on and bone-in, about 4 pounds
- 3 teaspoons kosher salt , divided
- 1 teaspoon black pepper divided, freshly ground
- 2 tablespoons extra virgin olive oil
- 1 red bell pepper , seeded and chopped
- 1 green bell pepper seeded and sliced
- 1 yellow onion peeled and chopped, medium
- 5 cloves garlic , minced
- 2 cups long grain rice Kroger brand
- 1 ½ cups white wine
- 1 ½ cups chicken broth Simply Organic brand
- 1 15- ounce garbanzo beans drained, canned, Kroger brand
- 1 15- ounce diced tomatoes canned, Kroger brand
- 2 teaspoons smoked paprika
- 1 teaspoon saffron crushed, threads
- 1 bay leaf
- 8 ounces spanish chorizo , sliced into ¼” thick coins
- ½ cup green olives , halved
- ¼ cup flat-leaf parsley chopped, Italian
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.
User Reviews
Overall Rating
3.9
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