Spanish Chicken And Rice

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Spanish Chicken And Rice (Best Arroz Con Pollo)

Prep Time

10 mins

Cook Time

55 mins

Total Time

1 hr 5 mins

No jokes, my SPANISH CHICKEN AND RICE is a super comforting recipe your family will thank you for. This Chicken Paella Easy recipe is bursting with flavor and perfect for busy weeknight meals.

Course: Main Course

Cuisine: Spanish

Keyword: chicken, one pot recipes, rice, Spanish recipes

Servings: 6

Calories: 753 kcal

Ingredients

• 6 bone-in and skin-on chicken thighs
• 1 large onion finely minced
• 5 garlic cloves finely minced
• 1 red bell pepper finely chopped
• 1/2 jalapeño pepper finely chopped
• 3 tbsp olive oil
• 1 c long grain rice rinsed
• 1 can diced tomatoes
• 1 bay leaf
• 1 1/2 c chicken broth low sodium
• 3/4 c dry white wine
• 2 tsp paprika
• 1/2 tsp saffron
• 1/2 c green and black olives halved
• 1 tsp salt
• 1/2 tsp pepper
• 3 tbsp parsley finely chopped

Instructions

1. Preheat the oven 355 F.
2. Season chicken with ½ teaspoon of salt and ⅛ of pepper on each side.
3. Heat 2 tablespoons of olive oil in a large Dutch Oven pan on a medium heat.
4. Cook chicken on both sides for 7 minutes until skin is crispy and brown.
5. Transfer chicken to a plate and wipe the pan.
6. Heat the remaining tablespoon of olive oil in a pan and saute onion, garlic and both peppers for 3 minutes.
7. Add paprika and rice and cook stirring until well coated.
8. Add white wine and cook for 3 minutes.
9. Stir in saffron, diced tomatoes, bay leaf, remaining salt and pepper, chicken stock and bring to a boil.
10. Place chicken on top of rice, cover a pan with an ovenproof lid or aluminium foil and braise in the oven for 30-40 minutes until rice is cooked.
11. Remove from the oven, stir in olives.
12. Adjust salt and pepper if needed.
13. Sprinkle with parsley and serve immediately!

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