Spanish Chicken Rice Recipes

ONE PAN SPANISH CHICKEN AND RICE RECIPE (ARROZ CON POLLO)

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.

SPANISH RICE AND CHICKEN

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.

SPANISH CHICKEN AND RICE

Steps:

• Gather the ingredients.
• Start by patting the chicken dry with paper towels. Season with salt, pepper, and minced garlic .
• In a large and heavy frying pan or skillet, heat the olive oil until very hot (but not smoking). Sear the chicken pieces on each side, allowing them to brown. Reserve the par-cooked chicken on a dish.
• To the same pan, add the diced tomato, onion and pepper and sauté in olive oil (add another tablespoon if necessary). When the onion is translucent (about 8 minutes), add the rice and paprika, and sauté for about one minute, stirring constantly and making sure to coat all of the grains with oil.
• Add the chicken broth and turmeric, if desired. Bring to a boil, then reduce heat.
• Add back the chicken pieces and simmer, covered, for about 15 minutes until the rice is cooked and almost all liquid has disappeared.
• Uncover and turn up the heat, until the rice has absorbed all of the liquid and you hear that the bottom of the rice is starting to crisp.
• Remove from the heat and let the rice rest for about five minutes. Then stir the dish and serve immediately.
• Enjoy!

SPANISH RICE CHICKEN I

Steps:

• In a large skillet over medium heat prepare rice according to package directions, using the butter/margarine to brown the vermicelli and rice to a golden brown. Add the water, chicken, salsa and tomatoes and bring all to a boil. Cover skillet, reduce heat and let simmer for approximately 25 to 30 minutes, or until all liquid is absorbed.

SPANISH CHICKEN AND RICE

Steps:

• Heat 2 tablespoons of the oil in a large pot.
• Season the chicken pieces with salt & pepper and brown in batches.
• Remove from pot.
• Add the remaining oil to the pot & gently saute the onion & capsicum until the onion is transparent.
• Stir in the paprika and cook for 30 seconds.
• Add the tomatoes and simmer gently until it has thickened.
• Stir in the water, then add the rice and the tumeric.
• Return the chicken to the pot and stir to combine.
• Bring to the boil, cover, reduce heat to low and simmer for about 1 hour or until chicken is tender and almost falling off the bone.

SPANISH CHICKEN AND RICE

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.