Best One Pot Spanish Chicken And Rice Recipes

ONE-POT SPANISH CHICKEN AND YELLOW RICE

One-Pot Spanish Chicken and Yellow Rice image

An easy one-pot meal that tastes gourmet for nights you just don't feel like cooking!

Provided by Kel Kel

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 38m

Yield 4

Number Of Ingredients 7

Ingredients

1 onion, chopped
3 tablespoons olive oil
2 garlic cloves, minced
1 pound skinless, boneless chicken breasts, cut into large chunks
2 ⅓ cups water
½ (16 ounce) package yellow rice (such as Vigo®)
⅔ cup frozen peas

Steps:

Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.

Nutrition Facts : Calories 426.6 calories, Carbohydrate 49.4 g, Cholesterol 58.5 mg, Fat 12.6 g, Fiber 1.6 g, Protein 28.7 g, SaturatedFat 2.1 g, Sodium 810.5 mg, Sugar 3.5 g

ONE POT SPANISH CHICKEN AND RICE

One Pot Spanish Chicken and Rice image

This is the perfect recipe for any family mid-week supper, as well as for a weekend gathering with friends and a bottle of red wine! Especially as whilst the dish is cooking, you can sit down and enjoy the company of your friends, and family. Any leftovers can be reheated the next day and UI have also frozen this too, with great results.

Provided by French Tart

Categories One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
8 skinned and boneless chicken thighs
150 g spicy chorizo sausage, peeled and cut into slices
1 large Spanish onion, peeled and roughly diced
4 garlic cloves, peeled and finely diced
2 red peppers, deseeded and cut into strips
200 g long-grain white rice, rinsed under cold water
450 ml chicken stock
1 teaspoon hot smoked paprika
2 tablespoons pitted black olives
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme

Steps:

Heat the oil in a large pot or pan over a medium heat and then add the chicken pieces and brown for 2 to 3 minutes, before adding the chorizo sausage and sautéing for a further 2 minutes.
Add the onions, garlic and red pepper, and sauté for a few minutes until the chorizo sausage releases red oil and the vegetables have softened slightly.
Add the rice and mix thoroughly and cook for 1 to 2 minutes to coat it all in oil.
Add the stock and smoked paprika, and place a lid on the pot/pan. Simmer over a very low heat, with the lid on, for 45 minutes, or until the chicken is cooked and tender and the rice is soft and has absorbed all the liquid.
Adjust the seasoning and gently fluff up the rice and mix all the vegetables and chicken through, before adding the olives and the chopped thyme.
Serve immediately, setting the pot/pan on the table, with crusty bread and salad if liked.

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