Spanish Chicken and Rice

A comforting and flavorful dish that combines tender chicken, vibrant vegetables, and seasoned rice, perfect for weekday dinners.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Spanish

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

1.25 pounds Chicken Breasts, boneless skinless Feel free to substitute with thighs for a richer flavor.
2 tablespoons Olive Oil, divided Any cooking oil with a high smoke point can replace it.
1 cup Long Grain Rice, uncooked Brown rice can be used, but adjust cooking time.
14.5 ounces Tomato Sauce or Diced Tomatoes, one can Crushed tomatoes can achieve a similar effect.
2 cups Low Sodium Chicken Stock Vegetable broth can be a vegetarian option.

Vegetables and Seasonings

1 medium Onion, finely diced Shallots or leeks can serve as substitutions.
2 medium Carrots, finely diced Zucchini or bell pepper can also be used.
2 ribs Celery, diced Fennel can be a fun twist for an anise flavor.
3-4 cloves Garlic, minced More can be added if desired.
1 red Bell Pepper, diced Green bell pepper can work, though it’s more bitter.
1 yellow Bell Pepper, diced Sweet and colorful.
½ cup Black Olives, sliced Feel free to skip or substitute with capers.

Seasonings

2 teaspoons Smoked Paprika Can be swapped with regular paprika.
1 teaspoon Dried Oregano Fresh oregano can be used for more vibrant flavor.
1 teaspoon Garlic Powder Fresh minced garlic can add a punch.
to taste Kosher Salt and Pepper Use sea salt or table salt if preferred.

Garnish

to taste Freshly Chopped Parsley Use cilantro for a different twist.

Method

Preparation

Rub the chicken breasts with the seasonings: smoked paprika, kosher salt and pepper, dried oregano, and garlic powder, along with one tablespoon of olive oil. Let sit while preparing other ingredients.

Cooking

Heat a large pan over medium heat and add the remaining tablespoon of oil. Cook the seasoned chicken for about 10-12 minutes until golden brown and mostly cooked through. Remove and set aside.
In the same pan, sauté the onion, carrots, and celery for 3-4 minutes, allowing them to soften.
Stir in the garlic and both bell peppers, cooking for another 2-3 minutes until fragrant.
Add the uncooked long grain rice and stir, allowing it to toast for a couple of minutes with the veggies.
Mix in the tomato sauce and chicken stock, stirring to combine.
Return the chicken to the pan, nestling it in the rice mixture. Cover and reduce the heat to low, letting it simmer for 18-20 minutes.
Once the rice is tender, stir in the sliced black olives and garnish with fresh parsley.

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. This dish can be frozen for up to three months. Ensure it’s cooled before placing it in a freezer-safe container. Adjust spice level by adding cayenne or red pepper flakes if desired.