Spanish Chicken and Rice
Ingredients
The chicken
-
4
pounds
chicken thighs, skin-on and bone-in
-
3
teaspoons
kosher salt
-
1
teaspoon
freshly ground black pepper
The vegetables
-
2
tablespoons
extra virgin olive oil
-
1
red bell pepper
seeded and chopped
-
1
green bell pepper
seeded and sliced
-
1
medium
yellow onion, peeled and chopped
-
5
cloves
garlic, minced
The rice and liquids
-
2
cups
Kroger long grain rice
-
1 ½
cups
white wine
-
1 ½
cups
Simply Organic chicken broth
-
1
15-ounce can
Kroger garbanzo beans, drained
-
1
15-ounce can
Kroger diced tomatoes
The spices and extras
-
2
teaspoons
smoked paprika
-
1
teaspoon
saffron threads, crushed
-
1
bay leaf
-
8
ounces
Spanish chorizo, sliced into ¼” thick coins
-
½
cup
green olives, halved
-
¼
cup
Italian flat leaf parsley, chopped
Instructions
- Preheat the oven to 365°F.
- Season the chicken thighs with 1 teaspoon of kosher salt and ½ teaspoon of black pepper.
- Heat a dutch oven over medium high heat and add olive oil.
- Brown the chicken for about 5 minutes on each side, then transfer to a platter and cover with foil.
- Add the red and green bell peppers and onion to the pan, cooking until softened.
- Stir in the garlic and cook until fragrant.
- Add the rice and cook for a few minutes, stirring occasionally.
- Pour in the wine, chicken broth, garbanzo beans, diced tomatoes, smoked paprika, and bay leaf.
- Stir in the saffron and sliced chorizo, then nestle the chicken back into the mixture.
- Cover and bake in the oven for 25-30 minutes until the chicken is cooked through and the rice has absorbed the liquid.
- Stir in the green olives and garnish with parsley before serving.
Nutrition Facts (estimated)
Servings
6
Calories
450
Total fat
20g
Total carbohydrates
40g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
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