Spanish Chicken With Rice and Olives |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I most always add in some chorizo or smoked dry sausage to this just to boost up the flavor a bit. If you have a large electric fypan, then use it for this recipe. Please include the saffron, it really makes this recipe! Ingredients:
9 chicken pieces (can use less) |
seasoning salt (or use white salt) |
pepper |
4 -6 tablespoons olive oil |
1 large onion, chopped |
2 tablespoons fresh minced garlic |
1 large red bell pepper, seded and chopped |
2 teaspoons paprika (can use more) |
2 teaspoons dried red pepper flakes (optional or to taste) |
2 cups uncooked converted white rice (uncle ben's is best) |
1 1/4 cups dry white wine |
1 (14 ounce) can diced tomatoes with juice |
3 1/2 cups chicken broth |
3/4 teaspoon saffron thread |
1 bay leaf |
1 1/2 cups frozen peas |
1/2 cup pimento-stuffed green olives, sliced (or to taste) |
Directions:
1. Season the chicken pieces with salt and pepper.
2. Heat oil in a large heavy skillet over medium-high heat until hot but not smoking.
3. Brown the chicken well on both sides; transfer to a plate.
4. Add in onion, red bell pepper and dryed chili flakes; saute for 5 minutes.
5. Add in garlic, paprika and rice and saute for 3 minutes, stirring with a wooden spoon.
6. Add in wine and bring to a boil; simmer uncovered for 3 minutes.
7. Add in tomatoes with juice, chicken broth, saffron and bay leaf; simmer for about 6-7 minutes.
8. Return the chicken along with any juices from the bowl or plate back to the skillet and nestle into the rice .
9. Cook covered over low heat until the chicken is cooked through and the rice is tender and most of the liquid is absorbed (about 20-25 minutes, it might take more or less time).
10. Add in the peas and olives, season with salt and pepper to taste.
11. Cover the skillet and let stand for 10 minutes before serving.
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