Spanish Rice Chicken II

27 Reviews

Prep: 15 min
Cook: 30 min
Ready In: 45 min

“Chicken pieces of your choice simmered with rice, tomatoes, onion, bell pepper and spices. This is a delicious and filling dish that you won't be able to get enough of!” - by Sarah Zourdoumis

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Metric US

Original recipe yields 4 servings

Directions

Heat 1 tablespoon oil in a large skillet over medium high heat until hot, not smoking. Add chicken pieces and saute until browned, about 5 minutes each side. Remove chicken from skillet and set aside.
Heat remaining 1 tablespoon oil in skillet, then add onion and bell pepper and saute, stirring frequently, until onion is translucent (about 5 minutes).
Add rice and saute about 2 minutes, stirring, to coat the rice with the oil. Then add the reserved chicken, tomatoes with liquid, chicken broth, bay leaf, paprika and ground black pepper. Bring to a boil.
Reduce heat to medium low and simmer for 20 minutes, stirring occasionally. Remove bay leaf and serve.

Nutrition

Amount Per Serving (4 total)

Calories
876 cal
44%

Fat
50.2 g
77%

Carbs
45.7 g
15%

Based on a 2,000 calorie diet

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Reviews (27)

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CurlyKel

Sep. 5, 2006

"To make this more like my Abuela's arroz con pollo, I used a little less broth (we use about 1 1/2 cups total liquid per cup of rice) and a small packet of Goya seasoning con azafran instead of the pa..." See moreprika and pepper. It was great!"

FoodieGal

Sep. 27, 2006

"This is a great foundation recipe - it can be taylored to fit many tastes. I found it took longer to brown the chicken, but the rest of the recipe is pretty accurate. I did my own version: Substituted..." See more olive oil with canola oil; Supplemented the paprika with cumin; Used the chicken skin to flavor the rice and peppers, then discarded the skin; Supplemented the bell pepper with 3 more serano peppers; Supbtituted whole tomates & liquid with diced tomatoes & liquid; Also, I believe using my Le Cruset for this dish made it better than a regular pot. I think it will make good leftovers, too."

Kathy

Apr. 25, 2008

"This was a really tasty dish--my lover loved it. I used boneless, skinless chicken breasts and canned diced tomatoes with green chilis. This one is a keeper because we love Mexican dishes and this t..." See moreastes quite authentic."

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