Spanish-style Chicken & Rice

By • September 12, 2016 0 Comments

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Spanish-style Chicken & Rice

Author Notes: Seeking a home-y one pot dinner one night, I came up with this. The dish came out flavorful and saucy (which is how I like my rice and chicken). My husband and I finished this in one night. Even the baby liked it. This is my homage to Arroz con Pollo. HalfPint


Serves 4

  • 1 pound boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • salt & pepper
  • 1/2 cup chopped scallions, divided
  • 14 ounces canned diced tomatoes in juice
  • 1 cup chicken broth or 1 cup water with 1TB chicken bouillon (I like Better than Bouillon Organic)
  • 2 teaspoons smoked paprika
  • 1 cup long grain white rice
  • 1 cup frozen peas or mixed vegetables
  • salt, as needed
  • lime or lemon wedges
  1. Cut chicken into bite-size pieces. Season with salt and pepper.
  2. Heat oil in a large pot or dutch oven. Brown the chicken in batches. Remove with a slotted spoon to a bowl and set aside.
  3. There should be a bit of fat. You will want ~2TB of fat in the pot. Add more oil if it looks a bit dry. Add half of scallions and briefly saute, ~1 minute.
  4. Add tomatoes (& juice) and broth (or water with bouillon). Scrape the bottom of the pot and get the fond (flavor bits) into the liquid.
  5. Add rice, browned chicken, and smoked paprika. Bring to a boil. Cover and adjust heat to a low setting. You want a gentle simmer and a low heat to keep the bottom from burning. Cook for ~15-20 minutes.
  6. Check the rice. It should be soft, not al dente. If the grains are still hard and the mixture is a bit dry, add 1/4 cup water and simmer a little longer until the liquid is absorbed.
  7. Add the frozen vegetables and cook for another 5 minutes (less if you are using peas only). Stir in remaining scallions, and check if more salt is needed.
  8. Serve with a spritz of lime or lemon.

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