Mexican Chicken – a delicious recipe with vegetable oil, salt, paprika, butter, long-grain white rice, saffron. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat vegetable oil in a large saucepan over medium heat.
2
Season chicken pieces with salt and paprika; fry chicken in the hot oil until browned, about 5 minutes per side.
3
Transfer chicken to a plate.
4
Drain excess grease from skillet.
5
Melt butter in the same skillet over medium heat; stir rice and saffron into hot butter and cook until rice is yellow and slightly fragrant, about 3 minutes.
6
Stir stock into rice and cook until rice is slightly softened, about 10 minutes.
7
Return chicken parts to skillet, stir in red bell pepper, and cover.
8
Simmer about 10 minutes.
9
Gently fold green peas into mixture.
10
Continue to simmer until chicken is tender and no longer pink inside and liquid has been absorbed by rice, 10 to 15 more minutes.
1124
kcal
Calories
47
g
Fat
84
g
Carbs
88
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 cup vegetable oil, 2 pounds bone-in chicken parts, 1 teaspoon salt, 1 teaspoon paprika, and more.
Yes, Mexican Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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