Spanish Style Chicken with Rice Recipe
Preparation Time: 10 minutes
Cooking Time: 3 hours 35 minutes
Total Time: 3 hours 45 minutes
Servings: 6
Description:
Delight in the rich flavors of Spanish cuisine with this Spanish Style Chicken with Rice recipe. Tender chicken breasts simmered to perfection with aromatic saffron-infused rice, tomatoes, and a hint of dry white wine. This dish is complemented beautifully with green bell peppers, peas, and olives, offering a vibrant and satisfying meal that pairs wonderfully with a side of roasted poblanos stuffed with creamy goat cheese and a fresh green salad.
Ingredients:
- 1/4 tsp saffron threads
- 1 lb chicken breasts
- 3 onions, diced
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 1 1/4 cups converted long grain rice
- 1 1/2 cups diced tomatoes
- 1 cup chicken stock
- 1/4 cup dry white wine
- 1 green bell pepper, chopped
- 1/2 cup salsa (of your choice)
- 1 cup frozen peas
- 1/4 cup green olives, sliced
- Optional: Tabasco sauce or additional salsa for serving
Instructions:
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Prepare Saffron: Begin by soaking the saffron threads in 2 tablespoons of hot water. Set aside until needed.
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Brown Chicken: In a skillet, heat some oil over medium-high heat. Brown the chicken breasts on all sides until they develop a golden-brown color. Transfer the browned chicken to a crockpot or slow cooker.
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Cook Onions and Garlic: In the same skillet, add diced onions. Cook until they become tender and translucent. Add minced garlic, salt, and black pepper. Cook briefly until fragrant, about 1 minute.
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Add Rice: Stir in the converted long grain rice, ensuring it is well coated with the oil, onions, and garlic mixture.
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Combine Ingredients: Add the soaked saffron (along with the water), diced tomatoes, chicken stock, and dry white wine to the skillet. Stir well to combine all the ingredients. Transfer this mixture to the crockpot with the chicken, making sure to coat the chicken pieces evenly with the rice mixture.
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Cook in Crockpot: Cover the crockpot and cook on low heat for 6-8 hours or on high heat for 3-4 hours. The chicken should be cooked through and tender, and the rice should be fully cooked and fluffy.
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Add Vegetables: About 20 minutes before the cooking time is complete, add chopped green bell peppers, frozen peas, and sliced green olives to the crockpot. Stir gently to incorporate these ingredients into the rice and chicken mixture.
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Final Touches: Once the vegetables are tender and the flavors have melded together, adjust seasoning if necessary. Serve the Spanish Style Chicken with Rice hot, garnished with additional salsa or a dash of Tabasco sauce if desired.
Serving Suggestions:
This dish pairs wonderfully with roasted poblanos stuffed with goat cheese for a creamy contrast and a light green salad topped with avocado slices and pine nuts for added texture and freshness. The combination of flavors and textures makes for a complete and satisfying meal that captures the essence of Spanish cuisine.
Enjoy this Spanish Style Chicken with Rice recipe as a hearty main course that’s perfect for family dinners or gatherings with friends. The tender chicken, flavorful rice, and vibrant vegetables create a dish that is both comforting and impressive, showcasing the best of Spanish flavors in every bite.
