Spanish Rice With Chicken Olives And Chickpea Tomato Sauce Recipes

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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

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 RICE USING TOMATO SAUCE



Spanish Rice Using Tomato Sauce image

Since I can't eat entire tomatoes, I'm grateful for a recipe that uses tomato sauce instead of crushed tomatoes, etc. This recipe comes from Host Chelsie Kenyon on About.com's Mexican cooking forum. Thank you, Chelsie! Please see Chelsie's original recipe here at http://mexicanfood.about.com/od/quickmexicanrecipes/r/SpanishRice.htm You can make the salt nonexistent in this recipe by using no-salt tomato sauce and chicken broth.

Provided by Debbie R.

Categories     Long Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 cups rice
2 cups chicken broth or 2 cups vegetable broth
1 cup tomato sauce
3 minced garlic cloves
1/4 cup chopped onion
2 tablespoons oil

Steps:

  • In medium saucepan, heat oil over medium heat. Add in garlic and onion. Saute 1-2 minutes until softened.
  • Add in dry rice. While stirring, cook for about 5 minutes until rice is golden brown.
  • Slowly add in broth and tomato sauce into rice, not directly onto hot pan. Stir; bring to boil.
  • Turn heat to low and cover. Let simmer for 20 minutes.
  • Fluff with fork.

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