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: 3 cups chicken broth; ½ cup golden raisin; 3 tablespoons extra virgin olive oil; ½ teaspoon turmeric; 1 pinch saffron thread (or 1 envelope saffron powder); 1 ½ cups white rice; 4 boneless skinless chicken breast halves (about 1 3/4 pounds); salt and pepper; 4 piquillo peppers, jarred, drained and sliced (or 2 jarred roasted red peppers); ½ cup dry sherry; 2 tablespoons butter, chilled and cut into pieces; ½ cup flat leaf parsley, chopped; ½ cup sliced almonds, lightly toasted

Servings: persons

3 cups chicken broth
½ cup golden raisin
3 tablespoons extra virgin olive oil
½ teaspoon turmeric
1 pinch saffron thread (or 1 envelope saffron powder)
1 ½ cups white rice
4 boneless skinless chicken breast halves (about 1 3/4 pounds)
salt and pepper
4 piquillo peppers, jarred, drained and sliced (or 2 jarred roasted red peppers)
½ cup dry sherry
2 tablespoons butter, chilled and cut into pieces
½ cup flat leaf parsley, chopped
½ cup sliced almonds, lightly toasted

1
In small saucepan, bring broth, raisins, 1 tablespoons olive oil, turmeric, and saffron to a boil.
2
Stir in rice, cover pot and simmer over low heat for about 18 minutes or until water is absorbed.
3
While the rice is cooking, heat the remaining 2 tablespoons olive oil over medium-high heat in a large skillet.
4
Season chicken with salt and pepper and add to skillet.
5
Cook for 6 minutes on each side, until no longer pink.
6
Transfer to a plate to keep warm until the rest of the meal is ready.
7
Add piquillo peppers to skillet and heat through, about 2 minutes.
8
Add sherry and boil until slightly reduced, 1 to 2 minutes.
9
Add butter and half of the parsley, turn off the heat, and stir to melt butter.
10
Spoon sauce over chicken.
11
Add the rest of the parsley and the almonds to cooked rice and fluff with a fork.
12
Serve rice alongside chicken.

1009

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: 3 cups chicken broth, ½ cup golden raisin, 3 tablespoons extra virgin olive oil, ½ teaspoon turmeric, 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