Spanish Rice Chicken I Recipes
ONE PAN SPANISH CHICKEN AND RICE RECIPE (ARROZ CON POLLO)
A delicious and easy take on Arroz con Pollo, this Spanish chicken and rice recipe with chorizo is a satisfying and flavorfu one-pan-wonder! It's important to rinse and soak the rice in water for a little while to get rid of excess starch. Take the time to brown the chicken fully and
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 16
Steps:
- Soak the rice in water. Rinse the rice well and place it in a bowl. Cover the rice with water and allow it to soak for 15 minutes while you work on other things. You should be able to break a grain of rice easily. Drain well.
- Make the spice rub. In a small bowl, mix the spices, salt and pepper.
- Season the chicken. Pat the chicken dry and season with the spice rub, be sure to lift the chicken skins and apply some of the spice rub underneath (this is important for flavor).
- Brown the chicken on both sides. In a 5-quart braiser pan (or a large deep skillet with a cover), heat 1 tablespoon extra virgin olive oil over medium-high heat until shimmering but not smoking. Carefully add the chicken and brown deeply on both sides. Remove the chicken and set it aside on a plate for now.
- Cook chorizo and vegetables. In the same pan, add the chorizo. Cook for 10 minutes, stirring regularly until the chorizo has nicely browned. Add the green peppers, onions, and garlic. Cook over medium heat, stirring regularly, for 5 minutes.
- Cook the chicken. Now add the chopped tomatoes, tomato paste, and chicken broth. Add the browned chicken back to the pan. Raise the heat to bring the liquid to a boil, then lower to medium and cover. Cook for about 15 to 20 minutes.
- Add the rice and cook the rice with the chicken. Uncover the pan and remove the chicken briefly (set on a dish near the stove for now). Stir the drained rice into the cooking liquid. Cook uncovered over high heat for 1 to 2 minutes. Add the chicken back on top of the rice. Turn the heat to low, cover the pan again and cook the rice and chicken together for another 20 minutes or until the rice is fully cooked.
- Let the chicken and rice rest in the pan. Turn the heat off, but leave the pan covered and undisturbed for 10 more minutes. Serve hot.
Nutrition Facts : Calories 687.6 kcal, Sugar 2.9 g, SaturatedFat 7.8 g, Carbohydrate 64.6 g, Fiber 3.8 g, Protein 48.5 g, Cholesterol 163.5 mg, ServingSize 1 serving
BEST SPANISH RICE
The combination of picante sauce and chicken broth makes this easy recipe very tasty!
Provided by Angela Sims
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 30m
Yield 5
Number Of Ingredients 5
Steps:
- Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
- Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
Nutrition Facts : Calories 286 calories, Carbohydrate 50.9 g, Cholesterol 2 mg, Fat 6.2 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 696.6 mg, Sugar 2.3 g
SPANISH RICE CHICKEN II
Chicken pieces of your choice simmered with rice, tomatoes, onion, bell pepper and spices. This is a delicious and filling dish that you won't be able to get enough of!
Provided by Sarah Zourdoumis
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in a large skillet over medium high heat until hot, not smoking. Add chicken pieces and saute until browned, about 5 minutes each side. Remove chicken from skillet and set aside.
- Heat remaining 1 tablespoon oil in skillet, then add onion and bell pepper and saute, stirring frequently, until onion is translucent (about 5 minutes).
- Add rice and saute about 2 minutes, stirring, to coat the rice with the oil. Then add the reserved chicken, tomatoes with liquid, chicken broth, bay leaf, paprika and ground black pepper. Bring to a boil.
- Reduce heat to medium low and simmer for 20 minutes, stirring occasionally. Remove bay leaf and serve.
Nutrition Facts : Calories 876.5 calories, Carbohydrate 45.7 g, Cholesterol 212.8 mg, Fat 50.2 g, Fiber 3.1 g, Protein 57.6 g, SaturatedFat 13.3 g, Sodium 348.7 mg, Sugar 4.5 g
SPANISH CHICKEN AND RICE
I'VE had this recipe for 50 years and have probably made it hundreds of times. This dish can be prepared quickly. The portions are just right for two people, and any leftovers are just as delicious the next day. -Mary Nelms, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Combine flour, 1/2 teaspoon of salt and pepper in a large resealable plastic bag. Add chicken and shake until well coated. In a skillet, brown chicken in butter over medium heat. Remove chicken; set aside and keep warm. , In the pan drippings, saute onion, green pepper and garlic until tender. Add pimientos and rice. Reduce heat; cook for 2 minutes, stirring occasionally. Stir in broth, turmeric, chili powder and remaining salt; bring to a boil. , Pour into an ungreased 2-qt. baking dish; top with chicken. Cover and bake at 350° for 45 minutes or until chicken juices run clear and rice is tender.
Nutrition Facts : Calories 466 calories, Fat 10g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 1909mg sodium, Carbohydrate 51g carbohydrate (4g sugars, Fiber 3g fiber), Protein 40g protein.
SPANISH RICE AND CHICKEN
My mother has always been an avid cook, and my sister, two brothers and I were raised on this casserole. When I polled our family to see which recipe I should share, this fresh-tasting, well-seasoned chicken casserole came out on the top of the list. I know you'll enjoy is as much as we do. -Cindy Clark, Mechanicsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Place chicken in a greased 13x9-in. baking dish. Combine garlic salt, celery salt and paprika; sprinkle over chicken. Bake, uncovered, for 20 minutes. , Remove chicken from dish. Combine rice, onion, green pepper and parsley; spoon into pan. In a saucepan, bring broth, tomatoes, chili powder and salt to a boil. Pour over rice mixture; mix well. Place chicken pieces on top. Cover and bake until chicken registers at least 165° and rice is tender, 40-45 minutes.
Nutrition Facts : Fat 12 g fat (3 g saturated fat), Cholesterol 73 mg cholesterol, Sodium 1,448 mg sodium, Carbohydrate 30 g carbohydrate, Fiber 2 g fiber, Protein 27 g protein.
SPANISH CHICKEN AND RICE RECIPE
Juicy chicken, spicy chorizo and tender vegetables with delicious seasoned rice. All cooked in one pan with the oven doing most of the work.
Provided by Nicky Corbishley
Categories Dinner
Time 1h10m
Number Of Ingredients 20
Steps:
- Preheat the oven to 170C/325F
- Mix together the salt, garlic salt, black pepper, white pepper, and paprika. Rub onto the skin of the chicken thighs
- Heat the oil in a large, wide cast iron pan (or a heavy-based, ovenproof large frying pan) over a medium-high heat.
- Place the chicken thighs in the pan, skin-side down. Cook for 4-5 minutes until the skin is golden brown. Turn oven and cook for another couple of minutes.
- Remove the chicken from the pan and place on a plate.
- Add in the chopped onion, celery and red pepper. Cook for 3-4 minutes, until the vegetables start to soften.
- Add in the chorizo and cook for a further two minutes.
- Add in the oregano, garlic and tomato puree. Stir, then add in the rice. Stir again to coat the rice in the oil.
- Pour in the wine and stock, give everything a stir, then place the chicken, skin-side-up in the rice.
- Arrange the chopped tomatoes around the chicken and the lemon slices on and around the chicken.
- Place a lid on the pan (or cover tightly in foil) and place in the oven for 35-40 minutes, checking on the rice a couple of times in the last 10 minutes, until the rice is tender.
- Take out of the oven and sprinkle with parsley before serving.
Nutrition Facts : Calories 581 kcal, Carbohydrate 42 g, Protein 31 g, Fat 31 g, SaturatedFat 10 g, Cholesterol 152 mg, Sodium 1003 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
SPANISH RICE, CHICKEN&CHORIZO
taken from an olive booklet a nice paella type dish
Provided by plumbman
Time 1h
Yield Serves 6
Number Of Ingredients 12
Steps:
- Heat the oven to18oC/fan16oC/gas4. Heat 4 tbsp oil in a paella pan or a broad, shallow pan, season the chicken thighs and brown them in batches on all sides (but don't cook through). Remove, then add the peppers and chorizo to the same pan and cook over a medium heat until the peppers soften.
- Throw in the onion and garlic and cook gently until the onion is soft. Stir in the paprika and chilli and cook for a minute, stirring,then add the chicken stock. Put the chicken pieces back, bring the stock to a simmer and cook, covered, over a gentle heat for15 minutes.
- Pour the rice around the chicken and season. Put in the oven and cook for 20 minutes, until the stock has absorbed and the top is golden. You don't need to stir the rice as it cooks.
- Cover the dish with foiI and leave to sit for 5 minutes. Scatter with the parsley and lemon juice over the top before serving.
SPANISH RICE
Learn how to make Authentic Spanish Rice aka Mexican Rice at home! Ready in less than 35 minutes. The perfect side dish to go alongside beef, chicken or fish!
Provided by Kelley Simmons
Categories Side Dish
Time 35m
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium high heat and melt butter.
- Add in rice and cook until lightly browned, stirring frequently, 2-3 minutes. Add in onion and saute for 2-3 more minutes, stirring frequently or until slightly golden brown.
- Add in garlic, cumin, chili powder and oregano. Saute for one minute. Pour in the chicken stock, fire roasted tomatoes and bay leaf.
- Bring to a boil then reduce to a simmer. Cover and simmer for 15-20 minutes or until the rice is tender. (Refer to the back of your rice, some cook times are shorter or longer depending on what rice you choose)
- When the rice is done fluff with a fork and season with salt and pepper to taste. Serve immediately!
Nutrition Facts : Calories 271 kcal, Carbohydrate 46 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 264 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
More about "spanish rice chicken i recipes"
CRAZY EASY CHICKEN THIGHS SPANISH RICE RECIPE - MUNCHKIN TIME
From munchkintime.com
Estimated Reading Time 4 mins
- Using a flat plate, combine 2 tablespoons of flour, 1/2 teaspoon black pepper, 1 teaspoon Kosher salt, then toss chicken thighs pieces to coat.
- Pour 4 teaspoons of olive oil into a dutch oven and heat over medium-high heat. Add chicken and brown it, stirring few times, cook until chicken is cooked thru, remove from the pan.
- Using the same dutch oven, heat 1 tablespoon of olive oil over medium heat. Add 1 cubed red bell pepper, 1 diced onion and 1 chopped celery rib, cook for about 3-4 minutes, stirring few times.
- After onion is done cooking stir in 1 1/2 cups of rice, 1 teaspoon cumin, 1 teaspoon chili powder, 2 1/4 cups chicken broth, 2 cups diced tomatoes, 1 cup peas, and more salt to taste if desired.
SPANISH CHICKEN AND RICE RECIPE | FOODIECRUSH.COM
From foodiecrush.com
Estimated Reading Time 6 mins
- 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.
SPANISH CHICKEN AND RICE SKILLET - EMILY BITES
From emilybites.com
Estimated Reading Time 2 mins
- Place the oil in a large saute pan or walled skillet and bring over medium heat. Add the chicken and sprinkle with the salt and pepper. Stir to coat the chicken and cook, stirring occasionally, for about 5 minutes.
- Add the onion and garlic, stir, and cook for another 2-4 minutes until the chicken pieces are cooked and the onion is softened a bit. Add the rice and stir together. Cook for another 1-2 minutes and then stir in the paprika until everything is well combined.
- Add the broth and tomato sauce and stir together. Bring the mixture to a boil and then reduce the heat to low and cover the pan. Simmer for 20-25 minutes until the rice is cooked (mine was done at 20 minutes, but I think my burners run slightly hot – you may want to check at 20 and stir it around to see if you need more time).
- Add the lemon zest (you can add some juice to taste as well if you love lemon), olives and cilantro and stir together.
SPANISH CHICKEN AND RICE - EASY CHICKEN RECIPES
From easychickenrecipes.com
- Heat the olive oil in a large skillet over medium high heat. Add in the chicken, skin side down, and cook until browned, about 5-7 minutes. Flip the chicken and cook until browned on the second side, about 5 minutes. Remove from the pan and set aside.
- To the pan, add in the rice and sauté until toasted, about 2-3 minutes. Stir in the chicken broth and tomato sauce. Nestle the chicken back into the pot. Bring to a simmer, cover, and cook on medium-low for 20-25 minutes until the rice and chicken are cooked through.
EASY SPANISH RICE WITH CHICKEN AND SHRIMP - VIKALINKA
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ONE POT SPANISH CHICKEN AND RICE - AHEAD OF THYME
From aheadofthyme.com
Estimated Reading Time 4 mins
- Heat oil over medium heat in a large non-stick skillet or pot. Add chicken and season with salt and pepper. Cook for about 5-6 minutes until chicken begins to slightly brown.
ONE PAN SPANISH CHICKEN AND RICE - CREME DE LA CRUMB
From lecremedelacrumb.com
Estimated Reading Time 4 mins
- In a small bowl whisk together all ingredients for the Spanish seasoning mix. Divide in half and set aside. Cut the lemon in half, then thinly slice one half - for garnish - and reserve the other half for juicing later in the recipe.
- Place chicken in a medium bowl. Drizzle with 2 tablespoons oil, then toss to coat well. Use half of the prepared seasoning mix to rub on both sides of each piece of chicken.
- Drizzle a large skillet with remaining 1 tablespoon of oil and bring to medium heat. Cook chicken for 2-3 minutes on each side until browned. Transfer to a plate. (It won't be cooked through at this point)
- Add rice, chicken broth, juice from 1/2 of the lemon, and remaining seasoning mix and stir to combine. Return chicken to the pan on top of the rice. Cover and cook for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through.
SPANISH CHICKEN AND RICE RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
Estimated Reading Time 5 mins
- Heat butter in a large skillet, and brown chicken and diced onion and peppers until the chicken is golden brown.
- Add chicken and sauteed vegetables over top the rice mixture and then sprinkle with chili powder and additional salt.
- Bake covered at 350 degrees F for 35 minutes; remove the foil and increase the temperature to 450 degrees F. Continue baking until rice is tender, and chicken is cooked completely and is golden brown.
EASY SPANISH CHICKEN AND RICE RECIPE | EASY DINNER IDEAS
From easydinnerideas.com
4.5/5 (4)Category ChickenCuisine SpanishTotal Time 30 mins
- Using a heavy bottomed skillet (like a cast iron skillet), heat the olive oil over medium heat. Add chicken breasts to the hot oil and sear on each side for 3 minutes. They should turn golden brown in color.
- Once chicken is seared on both sides, add the rice, water, tomatoes and butter. Stir until well combined.
SPANISH CHICKEN AND RICE - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
Estimated Reading Time 7 mins
- 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.
ONE POT SPANISH CHICKEN AND RICE - JO COOKS
From jocooks.com
4.6/5
- In a large Dutch oven or oven proof cast iron skillet/pan heat the olive oil over medium heat. Add the chicken thighs, skin side down and cook until crispy and golden brown. Season generously with salt and pepper. Turn the thighs over and sear until golden. Transfer the thighs onto a plate and set aside.
- To the same skillet add the onion, garlic and bell peppers. Cook for about 3 to 5 minutes until the onion and peppers are soft.
- Add the red pepper flakes, smoked paprika, bay leaf, tomato paste and stir. Season with salt and pepper as needed. Stir in the rice, crushed tomatoes and chicken broth. Bring to a boil.
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