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Spanish Style Chicken and Rice

Spanish Style Chicken and Rice "Arroz con Pollo"

LindySez
This easy Spanish Style Chicken and Rice recipe “Arroz con Pollo” has it all. Sophisticated enough for adults, while still having kid appeal.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 55 minutes
Course Main Course, Poultry
Cuisine Spanish
Servings 4 servings
Calories 536 kcal

Ingredients
  

  • 4 chicken leg/thigh combos skinned (well, you can leave the skin on if you want to, but I think it just gets flabby, so why add the fat and calories?)
  • Salt and freshly ground pepper to taste
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano crushed between your fingers
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 cups chopped onion
  • 1 teaspoon chopped garlic (about 2 cloves)
  • 1 cup medium or long-grain white rice
  • 2 cups homemade or low-sodium chicken stock use a stock that is just about the chicken, not one that has carrots, celery, and other savory ingredients
  • 1 – 2 tablespoons chopped roasted red peppers
  • ½ teaspoon saffron threads crumbled
  • 1 bay leaf torn in half
  • 1 cup frozen green peas not thawed
  • ¼ cup sliced cured green olives

Instructions
 

  • Whether you are skinning the chicken or not, rinse it and pat it dry. Season with the salt, pepper, thyme, and oregano.
  • Heat the oil and butter together in a 12 – 14-inch deep skillet; when hot, add the chicken seasoned side down. Brown both sides, turning once; about 10 minutes total. Remove the chicken to a platter.
  • Add the onion and garlic to the pan and saute for about 5 minutes; or until getting browned. Add the rice and saute 2 – 3 minutes.
  • Add the broth, roasted red peppers, saffron, bay leaf and a dash of salt and pepper; stir. Add back the chicken, nestling it into the rice; pour in any accumulated juices from the platter. Cover tightly and simmer for 20 minutes, or until most of the liquid has been absorbed. Take off heat and pour the peas over the top; add the olives; cover and allow to stand 10 minutes more.
  • Remove the chicken to a warmed serving plate. Stir the peas and olives into the rice and spoon onto the plate. Garnish with chopped parsley, if desired.

Nutrition

Serving: 1gSodium: 264mgFiber: 4gCholesterol: 169mgCalories: 536kcalFat: 16gProtein: 49gCarbohydrates: 50g
Keyword chicken and rice, easy paella, easy Spanish chicken rice
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