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Clean recipe · aheadofthyme.com

One Pot Spanish Chicken and Rice

Packed with flavour, real ingredients and vibrant colours, one pot Spanish chicken and rice is the perfect no fuss, no clean up weeknight meal.

Original recipe: aheadofthyme.com

Yield:
4 servings
Prep:
15 min
Cook:
30 min
Total:
45 min
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One Pot Spanish Chicken and Rice

Ingredients

  1. 1 tablespoon olive oil
  2. 5 boneless, skinless chicken thighs (or 1 lb.), cut into 1-2 inch pieces
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon ground black pepper
  5. 1/2 medium onion, diced
  6. 1 red bell pepper, diced
  7. 2 cloves garlic, minced or pressed
  8. 1 cup long grain white rice, rinsed
  9. 1/2 tablespoon paprika
  10. 1 + 1/2 cups chicken stock
  11. 1 cup tomato sauce (canned or homemade)
  12. pinch of saffron
  13. salt and pepper to taste
  14. 1/2 cup small stuffed green olives with pimento
  15. 1/2 cup fresh chopped cilantro
  16. lemon wedges, to serve (optional)

Instructions

  1. Heat oil over medium heat in a large non-stick skillet or pot. Add chicken and season with salt and pepper. Cook for about 5-6 minutes until chicken begins to slightly brown.
  2. Add onion, red pepper and garlic and cook for a few minutes until they slightly soften.
  3. Add the rice and stir to combine. Cook for 1-2 minutes.
  4. Mix in the paprika and continue to cook for another minute.
  5. Add chicken stock and tomato sauce and bring to a boil. Turn down the heat to low and add the saffron. Cover the skillet and cook for 25 minutes until the rice is fully cooked.
  6. Add salt and pepper to taste, olives and cilantro. Toss and serve with a lemon wedge.