Piquillo Pepper Chicken with Spanish Rice Recipe

Name: Piquillo Pepper Chicken with Spanish Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sliced almonds; 3 cups chicken stock; 1 small handful of golden raisins; 3 tablespoons EVOO (extra-virgin olive oil); 1 teaspoon ground turmeric; 2 pinches of saffron threads or approximately 1 small envelope saffron powder; 1 1/2 cups white rice; 4 boneless skinless chicken breast halves, 6 ounces each; Salt and pepper; 1 small jar piquillo peppers in water, 4 to 5 peppers, or 2 jarred roasted red peppers, drained and sliced; 1/2 cup dry sherry; 2 tablespoons butter, chilled and cut into pieces; 1/2 cup fresh flat-leaf parsley leaves, a couple handfuls, finely chopped

Servings: persons

1/2 cup sliced almonds
3 cups chicken stock
1 small handful of golden raisins
3 tablespoons EVOO (extra-virgin olive oil)
1 teaspoon ground turmeric
2 pinches of saffron threads or approximately 1 small envelope saffron powder
1 1/2 cups white rice
4 boneless skinless chicken breast halves, 6 ounces each
Salt and pepper
1 small jar piquillo peppers in water, 4 to 5 peppers, or 2 jarred roasted red peppers, drained and sliced
1/2 cup dry sherry
2 tablespoons butter, chilled and cut into pieces
1/2 cup fresh flat-leaf parsley leaves, a couple handfuls, finely chopped

1
In a small pan over medium heat, lightly toast the almonds and reserve.
2
In a small saucepan, bring the broth, raisins, 1 tablespoon of the EVOO, the turmeric, and the saffron to a boil.
3
Stir in the rice, cover the pot, and simmer over low heat for 18 minutes, or until the rice is cooked through and the liquid is absorbed.
4
While the rice cooks, in a large skillet, heat the remaining 2 tablespoons of EVOO, over medium-high heat.
5
Season the chicken liberally with salt and pepper, add to the skillet, and cook for 6 minutes on each side.
6
Transfer to a plate and keep warm.
7
Add the piquillo peppers to the pan and heat through, about 2 minutes.
8
Add the sherry and boil for 1 to 2 minutes until slightly reduced.
9
Add the butter and half the parsley and turn off the heat, stirring to melt the butter.
10
Spoon the sauce over the chicken.
11
Add the remaining parsley and the almonds to the rice and fluff with a fork.
12
Serve the rice alongside the chicken.

885

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup sliced almonds, 3 cups chicken stock, 1 small handful of golden raisins, 3 tablespoons EVOO (extra-virgin olive oil), and more.

Yes, Piquillo Pepper Chicken with Spanish Rice 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.

That's it — enjoy your meal!

Piquillo Pepper Chicken with Spanish Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions