Spanish Chicken With Rice And Olives Recipes

SPANISH OLIVES CHICKEN AND RICE (ONE PAN!)

Spanish Olives Chicken and Rice (One Pan!) image

Spanish Olives Chicken and Rice made in a single cast iron skillet is a gorgeous meal made easy with delicious Spanish queen green olives, caramelized onions, garlic and saffron rice.

Provided by Sabrina Snyder

Categories Main

Time 1h10m

Number Of Ingredients 10

Ingredients

2 cups chicken stock
1 pinch saffron threads
4-6 chicken thighs (, bone in and skin on)
Kosher salt and pepper to taste
2 tablespoons olive oil
2 heads garlic (, peeled)
1 yellow onion (, diced)
1 cups white rice (, uncooked)
1 cup Spanish Queen Green Olives ((smaller Spanish Green Olives are fine too))
Parsley (, minced for garnish (optional))

Steps:

Preheat your oven to 350 degrees.
Add your saffron to your chicken broth.
Heat the cast iron skillet on high heat.
Season your chicken to taste with Kosher salt and black pepper.
Add the chicken, skin side down and cook until browned, 4-5 minutes.
Flip and cook an additional 3-4 minutes.
Push the chicken to the side (or onto a plate).
Add the olive oil to your cast iron skillet and heat on medium-high.
Add in the onions and start to cook for 3-4 minutes.
Once the onions are mostly melted add in the garlic cloves and cook for 2-3 minutes or until browned.
Add in the uncooked rice and cook for a minute.
Pour in the chicken stock with the saffron in it.
Add the green olives and put the chicken back in skin side up.
Bake covered with foil for 45-50 minutes.

Nutrition Facts : Calories 471 kcal, Carbohydrate 46 g, Protein 29 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 111 mg, Sodium 801 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

SPANISH CHICKEN WITH RICE AND OLIVES

Spanish Chicken With Rice and Olives image

I most always add in some chorizo or smoked dry sausage to this just to boost up the flavor a bit. If you have a large electric fypan, then use it for this recipe. Please include the saffron, it really makes this recipe!

Provided by Kittencalrecipezazz

Categories Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

9 chicken pieces (can use less)
seasoning salt (or use white salt)
pepper
4 -6 tablespoons olive oil
1 large onion, chopped
2 tablespoons fresh minced garlic
1 large red bell pepper, seded and chopped
2 teaspoons paprika (can use more)
2 teaspoons dried red pepper flakes (optional or to taste)
2 cups uncooked converted white rice (Uncle Ben's is best)
1 1/4 cups dry white wine
1 (14 ounce) can diced tomatoes with juice
3 1/2 cups chicken broth
3/4 teaspoon saffron thread
1 bay leaf
1 1/2 cups frozen peas
1/2 cup pimento-stuffed green olives, sliced (or to taste)

Steps:

Season the chicken pieces with salt and pepper.
Heat oil in a large heavy skillet over medium-high heat until hot but not smoking.
Brown the chicken well on both sides; transfer to a plate.
Add in onion, red bell pepper and dryed chili flakes; saute for 5 minutes.
Add in garlic, paprika and rice and saute for 3 minutes, stirring with a wooden spoon.
Add in wine and bring to a boil; simmer uncovered for 3 minutes.
Add in tomatoes with juice, chicken broth, saffron and bay leaf; simmer for about 6-7 minutes.
Return the chicken along with any juices from the bowl or plate back to the skillet and nestle into the rice .
Cook covered over low heat until the chicken is cooked through and the rice is tender and most of the liquid is absorbed (about 20-25 minutes, it might take more or less time).
Add in the peas and olives, season with salt and pepper to taste.
Cover the skillet and let stand for 10 minutes before serving.

Nutrition Facts : Calories 498.2, Fat 15.8, SaturatedFat 2.4, Sodium 955.6, Carbohydrate 63.9, Fiber 6.4, Sugar 11.4, Protein 12.8

SPANISH CHICKEN WITH OLIVES FOR THE CROCK POT

Spanish Chicken With Olives for the Crock Pot image

You can use whatever olives are your favorites in this zesty crock pot dish. I use the pimento stuffed, but think that anchovy stuffed olives would be quite good as well.

Provided by Geema

Categories Chicken Breast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

15 ounces garbanzo beans, rinsed and drained
1 cup converted white rice
1 onion, quartered and thinly sliced
1 bell pepper, cut into 1/4-inch strips
14 ounces diced peeled tomatoes
1/2 cup water
1/2 teaspoon garlic powder
1 pinch saffron, thread
1 pinch cayenne pepper
2/3 cup olive, coarsely chopped
4 boneless skinless chicken breast halves
1/2 teaspoon paprika
1/2 teaspoon garlic pepper seasoning
2 tablespoons parsley, chopped

Steps:

Put the beans, rice, onion, bell pepper, tomatoes with their liquid, water, garlic powder, saffron, cayenne and 1/3 cup of olives in a 4 quart crock pot.
Place chicken on top; season with paprika and garlic pepper.
Cover and cook on low for about 4 hours, until the chicken is cooked and rice is tender, but not mushy.
Mix in the remaining olives and serve garnished with parsley.

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