Spanish Chicken With Rice Recipe
Overview:
This Spanish Chicken with Rice recipe, inspired by Rachael Ray’s creation on the Cooking Channel, delivers a tantalizing blend of flavors that will transport your taste buds to the heart of Spain. Infused with aromatic spices and savory ingredients, this dish promises to be a crowd-pleaser, perfect for any occasion.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 | Chicken breasts |
| 1 | Onion |
| 2 | Garlic cloves |
| 1 1/2 | Cups white rice |
| 3 | Pimientos |
| 6 | Spanish olives |
| 4 | Tablespoons butter |
| 1 | Bay leaf |
| 1 | Teaspoon saffron threads |
| 1/4 | Cup white wine |
| 1 | Cup chicken stock |
| 1/3 | Cup golden raisins |
| 1/2 | Cup extra virgin olive oil |
| Salt and pepper, to taste | |
| Fresh parsley, chopped (for garnish) | |
| Toasted almonds (for garnish) |
Instructions:
-
Prepare Saffron Rice:
- In a medium saucepan, bring chicken stock and 2 tablespoons of butter to a boil.
- Add saffron threads and white rice to the boiling mixture.
- Cover the pot, reduce heat to low, and let it simmer for 18 to 20 minutes until the rice is tender.
- Fluff the rice with a fork and set it aside.
-
-
Sear Chicken:
- Season the chicken breasts with salt and pepper.
- In a large skillet over medium-high heat, heat 2 tablespoons of olive oil.
- Brown the chicken breasts for about 2-3 minutes on each side until they develop a golden crust.
- Once browned, remove the chicken from the skillet and set it aside.
-
Prepare Flavor Base:
- In the same skillet, add another tablespoon of olive oil.
- Sauté minced garlic and chopped onions for 2 minutes until they begin to soften.
- Stir in bay leaf, diced pimientos, Spanish olives, and golden raisins, allowing the flavors to meld together.
-
Deglaze and Simmer:
- Pour in white wine and cook for 1 minute, scraping up any browned bits from the bottom of the skillet.
- Add the chicken stock to the skillet and bring the liquid to a gentle bubble.
- Whisk in the remaining 2 tablespoons of butter until melted, creating a luscious sauce.
- Return the seared chicken breasts to the skillet, nestling them into the flavorful sauce.
- Reduce the heat to simmer and let the chicken cook for an additional 15 minutes, allowing the flavors to meld together beautifully.
-
Serve:
- To serve, place a generous portion of saffron rice on each plate.
- Top with a succulent chicken breast and spoonfuls of the savory sauce.
- Garnish with plenty of freshly chopped parsley and a generous sprinkling of toasted almonds for added crunch and flavor.
Nutritional Information:
- Calories: 1098.5
- Total Fat: 53.2g
- Saturated Fat: 14.7g
- Cholesterol: 169.3mg
- Sodium: 1097.3mg
- Total Carbohydrates: 83.2g
- Dietary Fiber: 6.1g
- Sugar: 12.5g
- Protein: 60.4g
Notes:
- Customize the gravy consistency to your preference by adjusting the amount of chicken stock and white wine.
- Omit the golden raisins if they’re not to your liking, ensuring the dish still bursts with flavor.
- For a healthier option, use brown rice instead of white rice.
- Pair this Spanish Chicken with a side of crusty bread or a fresh green salad for a complete meal experience.
Indulge in the rich flavors of Spain with this delectable Spanish Chicken with Rice recipe. Whether you’re cooking for a special occasion or simply craving a taste of Mediterranean cuisine, this dish is sure to delight your senses and leave you wanting more. Enjoy the vibrant flavors and aromas of this culinary masterpiece! 🍗🍚🌿
