D'Open Kitchen

COOKING FOR THE SOUL

Spanish Chicken Rice

Name: Spanish Chicken Rice
Prep time: 30 min
Cook time: 25 min
Ingredients: 1 chicken (approximately 3.5 to 4 pounds, cut into 8 pieces); 3 cloves of garlic (minced); 2 medium ripe tomatoes (diced); 1 yellow onion (chopped); 1 red pepper (sliced into long strips); 2 cups medium grain rice; 4 cups chicken stock (if you like, infuse it with a pinch of saffron); 1 teaspoon smoked sweet paprika; Optional: 1/2 teaspoon turmeric; 4 to 5 tbsp extra-virgin Spanish olive oil

Recipe by

Trish yee

Embark on a Flavorful Journey to Spain with Our Spanish Chicken Rice Recipe!

Get ready to tantalize your taste buds with the vibrant flavors of Spain with our delectable Spanish Chicken Rice recipe. This hearty one-pot dish is a celebration of Spanish culinary traditions, blending succulent chicken, fragrant saffron, and perfectly cooked rice into a symphony of tastes that transport you to the sun-drenched streets of Valencia.

Immerse yourself in the art of creating this dish as our recipe guides you through the steps, from sautéing aromatic vegetables to infusing the rice with the warm hues of saffron. The tender chicken pieces add depth and richness, while the medley of spices dances on your palate, creating a harmonious balance that's as inviting as it is flavorful.

Whether you're hosting a festive gathering or craving a comforting homemade meal, our Spanish Chicken Rice recipe is your passport to the heart of Spain's culinary heritage. Serve it with a sprinkle of fresh parsley and a squeeze of lemon to elevate each bite. Unleash the spirit of Spain in your kitchen and delight in a dish that embodies the essence of this captivating country.

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Prep Time 30

Cook Time 25

Course Main Course

Cuisine Spanish

Ingredients

1 chicken approximately 3.5 to 4 pounds, cut into 8 pieces
3 cloves of garlic minced
2 medium ripe tomatoes diced
1 yellow onion chopped
1 red pepper sliced into long strips
2 cups medium grain rice
4 cups chicken stock if you like, infuse it with a pinch of saffron
1 teaspoon smoked sweet paprika
Optional: 1/2 teaspoon turmeric
4 to 5 tbsp extra-virgin Spanish olive oil

Instructions

Start by patting the chicken dry with paper towels. Season with salt, pepper, and minced garlic.
In a frying pan, heat the olive oil until very hot (but not smoking). Sear the chicken pieces on each side, allowing them to brown. Reserve the par-cooked chicken on a dish.
To the same pan, add the diced tomato, onion and pepper and sauté in olive oil (add another tablespoon if necessary). When the onion is translucent (about 8 minutes), add the rice and paprika, and sauté for about one minute, stirring constantly and making sure to coat all of the grains with oil.
Add the chicken broth and turmeric, if desired. Bring to a boil, then reduce heat.
Add back the chicken pieces and simmer, covered, for about 15 minutes until the rice is cooked and almost all liquid has disappeared.
6.Uncover and turn up the heat, until the rice has absorbed all of the liquid and you hear that the bottom of the rice is starting to crisp.
7.Remove from the heat and let the rice rest for about five minutes. Then stir the dish and serve immediately.

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.