SPANISH CHICKEN WITH YELLOW RICE
Make and share this Spanish Chicken With Yellow Rice recipe from Food.com.
Provided by PalatablePastime
Categories Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Heat oil in large Dutch oven over medium-high heat, and brown chicken (about 4 minutes per side), then set aside.
- In same dutch oven, add green pepper, celery, onions and garlic; sauteing 5 minutes, stirring occasionally until vegetables have softened.
- Add cumin, tomatoes with juice, broth, remaining 1 teaspoon salt and 1/4 teaspoon pepper.
- Return chicken to pot, stirring to cover with sauce.
- Bring to a boil; reduce heat to medium, cover and simmer 20 minutes.
- Uncover and cook 20 minutes more (or until chicken is done).
- Combine flour and wine in small bowl. Stir into pot and cook 5 minutes.
- Meanwhile, prepare rice by bringing water to boil in medium saucepan; then stirring in rice, salt, and turmeric.
- Reduce heat; cover and simmer 20 minutes until liquid is evaporated and rice is tender.
- Serve chicken with rice.
ONE-POT SPANISH CHICKEN AND YELLOW RICE
An easy one-pot meal that tastes gourmet for nights you just don't feel like cooking!
Provided by Kel Kel
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 38m
Yield 4
Number Of Ingredients 7
Steps:
- Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
- Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.
Nutrition Facts : Calories 426.6 calories, Carbohydrate 49.4 g, Cholesterol 58.5 mg, Fat 12.6 g, Fiber 1.6 g, Protein 28.7 g, SaturatedFat 2.1 g, Sodium 810.5 mg, Sugar 3.5 g
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.
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