Spanish Style Chicken With Saffron Rice Recipe

Name: Spanish Style Chicken With Saffron Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 - 4 lbs chicken, cut into 8 serving pieces; 1 tablespoon olive oil; 1 large onion, chopped; 1 large red bell pepper, cut into 1/2 inch pieces; 4 cloves garlic, minced; 2 teaspoons paprika; 2 cups long grain white rice; 1 1/4 cups dry white wine; 1 (14 ounce) can diced tomatoes, including juice; 1 3/4 cups chicken broth; 1/8 teaspoon crumbled saffron thread; 1 bay leaf; 1 cup frozen peas, not thawed; 1/2 cup pimento stuffed olive, coarsely chopped

Servings: persons

3 1/2 - 4 lbs chicken, cut into 8 serving pieces
1 tablespoon olive oil
1 large onion, chopped
1 large red bell pepper, cut into 1/2 inch pieces
4 cloves garlic, minced
2 teaspoons paprika
2 cups long grain white rice
1 1/4 cups dry white wine
1 (14 ounce) can diced tomatoes, including juice
1 3/4 cups chicken broth
1/8 teaspoon crumbled saffron thread
1 bay leaf
1 cup frozen peas, not thawed
1/2 cup pimento stuffed olive, coarsely chopped

1
Pat chicken dry and season with salt and pepper.
2
heat oil in a heavy skillet (at least 2 inches deep) over moderately high heat until hot, but not smoking, then brown chicken on all sides, about 12 minutes in total.
3
Transfer with tongs to a plate.
4
Pour off all but 2 TBs fat from skillet and add onion, bell pepper, and salt to taste.
5
Cook over moderate heat, stirring, until softened, about 7 minutes.
6
Add garlic, paprika, and rice, then cook, stirring, 1 minute.
7
Add wine and boil, uncovered, 2 minutes.
8
Stir in tomatoes with juice, chicken broth, saffron and bay leaf.
9
Nestle chicken in rice, adding any juices from plate.
10
Cook, covered, over low heat until chicken it cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes.
11
Remove from heat and stir in peas and olives.
12
Season with salt and pepper to taste.
13
cover skillet and let stand 10 minutes.
14
Discard bay leaf and serve.

766

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 14 ingredients. The key ingredients include: 3 1/2 - 4 lbs chicken, cut into 8 serving pieces, 1 tablespoon olive oil, 1 large onion, chopped, 1 large red bell pepper, cut into 1/2 inch pieces, and more.

Yes, Spanish Style Chicken With Saffron 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!

Spanish Style Chicken With Saffron Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions