Spanish Chicken With Rice And Olives Recipe

Name: Spanish Chicken With Rice And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 chicken pieces (can use less); seasoning salt (or use white salt); pepper; 4 -6 tablespoons olive oil; 1 large onion, chopped; 2 tablespoons fresh minced garlic; 1 large red bell pepper, seded and chopped; 2 teaspoons paprika (can use more); 2 teaspoons dried red pepper flakes (optional or to taste); 2 cups uncooked converted white rice (Uncle Ben's is best); 1 1/4 cups dry white wine; 1 (14 ounce) can diced tomatoes with juice; 3 1/2 cups chicken broth; 3/4 teaspoon saffron thread; 1 bay leaf; 1 1/2 cups frozen peas; 1/2 cup pimento-stuffed green olives, sliced (or to taste)

Servings: persons

9 chicken pieces (can use less)
seasoning salt (or use white salt)
pepper
4 -6 tablespoons olive oil
1 large onion, chopped
2 tablespoons fresh minced garlic
1 large red bell pepper, seded and chopped
2 teaspoons paprika (can use more)
2 teaspoons dried red pepper flakes (optional or to taste)
2 cups uncooked converted white rice (Uncle Ben's is best)
1 1/4 cups dry white wine
1 (14 ounce) can diced tomatoes with juice
3 1/2 cups chicken broth
3/4 teaspoon saffron thread
1 bay leaf
1 1/2 cups frozen peas
1/2 cup pimento-stuffed green olives, sliced (or to taste)

1
Season the chicken pieces with salt and pepper.
2
Heat oil in a large heavy skillet over medium-high heat until hot but not smoking.
3
Brown the chicken well on both sides; transfer to a plate.
4
Add in onion, red bell pepper and dryed chili flakes; saute for 5 minutes.
5
Add in garlic, paprika and rice and saute for 3 minutes, stirring with a wooden spoon.
6
Add in wine and bring to a boil; simmer uncovered for 3 minutes.
7
Add in tomatoes with juice, chicken broth, saffron and bay leaf; simmer for about 6-7 minutes.
8
Return the chicken along with any juices from the bowl or plate back to the skillet and nestle into the rice .
9
Cook covered over low heat until the chicken is cooked through and the rice is tender and most of the liquid is absorbed (about 20-25 minutes, it might take more or less time).
10
Add in the peas and olives, season with salt and pepper to taste.
11
Cover the skillet and let stand for 10 minutes before serving.

2049

kcal

Calories

119

Fat

Carbs

147

Protein

Fat Carbs Protein

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

You need 17 ingredients. The key ingredients include: 9 chicken pieces (can use less), seasoning salt (or use white salt), pepper, 4 -6 tablespoons olive oil, and more.

Yes, Spanish Chicken With Rice And Olives 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.

Spanish Chicken With Rice And Olives

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