Spanish Chicken and Rice
by: Three Many Cooks
Serves: 6
Ingredients
- 6 boneless, skinless chicken thighs
- 2 tablespoons olive oil, divided
- 1 teaspoon each: paprika, garlic powder, dried oregano
- Salt and ground black pepper
- ½ pound cooked chorizo, sliced ½-inch thick
- 1 medium-large onion, cut into medium dice
- ½ red bell pepper, cut into medium dice
- 1½ cups short-or medium-grain white rice
- ¾ teaspoon turmeric
- 2½ cups chicken broth
- 1 can (14.5 ounces) petite-diced tomatoes
- ¾ cup frozen peas
Instructions
- Toss chicken with 1 tablespoon of the oil, paprika, oregano, garlic, and a generous sprinkling of salt and pepper.
- Heat a large heavy-bottomed deep skillet pan over medium-high heat. Add chicken; sauté, turning once, until well browned about 6 minutes; set aside.
- Add remaining tablespoon of oil and the sausages; cook until browned, 2 to 3 minutes. Add onions and peppers; cook until tender, about 4 minutes longer. Stir in rice and tumeric to coat with oil. Add broth, tomatoes and chicken; bring to a simmer over medium-high heat. Reduce heat to low; cover and cook until most of the liquid has absorbed, 15 minutes. Stir in peas; cover and turn off heat a few minutes. Serve.
I love recipes like this, but I am always wondering what to do if you wanted to substitute brown rice for white. Any suggestions? Thanks!
ymm looks to be related to one of the casseroles in your book ‘perfect one-dish dinners’. I love the doable paella recipe in there.
It’s close, Sue, but I streamlined it to make it doable for a simple, special weeknight dinner.
Looks yummy! I might try this for dinner Sunday. Looks like something EVERYONE in my family would enjoy! Let me tell ya, I have a picky bunch here…
I made this for dinner this week. The family LOVED it! Just a couple of things: my chorizo didn’t “slice.” so it was cooked like ground beef. Next time I will use chicken breasts because the thighs were not enough meat for my men folk. But we loved it! Thanks for another great recipe!
I’m of the same mind as Lindsay – I prefer brown rice (mostly for taste, but also for health reasons) and would love suggestions for adapting this (and other recipes). Even if it’s just a change to using cooked brown rice with an adjustment to the liquid ingredients, it would be much appreciated! I’ve tried on my own and it tends to be hit or miss. I just don’t have the know-how to fiddle with it myself, so I tend to miss out with recipes like this. Pretty please, a little help?
could you parboil your brown rice ahead of time, and then add it to the pan like the white? maybe add a little less fluid in case it comes out wet? you could always add it back in the end. Paella should be dryer rather than wetter
I think brown rice could work. If you give it a try, let us know how it comes out.
Made this last weekend, and it was easy, good, and made a lot! I saved another bowl to wash by mixing the chicken with the spices and olive oil in a big measuring cup I then used to microwave the tomatoes and chicken broth. I used saffron instead of turmeric, as my husband is from Spain, and we buy saffron there. It seemed to need a little more spice though, maybe chopped garlic instead of the powder?
we use saffron as well, and a little turmeric because i am a fan of it 🙂 and yes, extra red pepper flakes. Its delicious! In the Basque country, they use pimentos, rather than the red pepper, or tomatoes as are sometimes added
My fiance made this dish last night and it was so easy and delicious! Such a perfect summer dinner: hearty, tasty, but not too much. Thanks yet again, Three Many Cooks!
Always a favorite at our house.
Thank you for sharing this recipe – I made it for dinner tonight and my entire family enjoyed it! Delicious, easy and comforting – it’s a keeper! I look forward to trying more of your recipes!
This is a delicious dish. I made it in a dutch oven and there were a lot of liquid. Is it because I need to use a skillet?
Hey Quyen,
A smaller surface area does make a difference. If there was still a lot of liquid, that means the rice probably wasn’t fully cooked. Next time use a large skillet or at least keep cooking the dish until the liquid is absorbed. It also mans you should cook the chicken in batches so they brown. Thanks for being in touch.
We’re making this quick chicken skillet dinner for the sixth time tonight, and it is quickly becoming one of our favorite meals. It reminds us of arroz con pollo, and we add mushrooms to it. Thanks so much for sharing!
Is it possible to make with chicken breasts?
Our preference is the more flavorful boneless, skinless chicken thighs, but the dish will be fine made with chicken breasts as well.