Spanish Chicken and Rice

Spanish Chicken and Rice

This was pretty tasty. Unfortunately, I didn't love the chicken thighs; too fatty. If I made this again, I would probably substitute for chicken breasts. Also, I didn't have any saffron, so I substituted for a pinch of curry powder a pinch of mustard powder. Obviously very different from Saffron, and I was nervous about it, but the rice was perfectly seasoned and very, very tasty!

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Growing up in Spain, one simple and delicious dish we ate often was Spanish Chicken Rice or, Arroz con Pollo. Its a family-friendly dish made with rice, chicken, and vegetables for a simple yet satisfying meal that comes together in one skillet so cleanup is a breeze.

To bring this dish up a notch, I seasoned the rice with saffron. But dont worry, if you dont have saffron, I offer a replacement that will also add lots of flavor in the recipe card below. I cant help it! Im from Spain andpaellais a way of life! But thats another recipe for another day.

For anyone who is not familiar with saffron, its a threadlike spice harvested from flowers. It has a sweet, floral scent and gives a beautiful yellow hue when cooked with rice, couscous, and grains. Its also one of the most widely used spices in the Mediterranean and Middle East.

The key to getting a golden sear on these Spanish chicken thighs is to brown them skin-side down a minute or 2 before cooking the rice. It makes the skin crisp and keeps the meat tender and moist as it cooks with the rice.

How to make spanish chicken rice step-by-step

To make this recipe, youll want to use a large skillet with a lid. While the ingredient list is simple, if you dont have saffron, you can order it offAmazon, or if youre in a pinch, use smoked paprika instead.

Brown the ChickenIn a large skillet, heat olive oil over medium-high heat. Add the chicken thighs skin down. Brown for 2 minutes before flipping and browning another 2 minutes. Remove from the skillet and set aside onto a plate.

Saut the VeggiesHeat additional olive oil in the skillet and add the onions, bell peppers, and garlic. Saut for 2 minutes or until softened. Add the saffron, salt, and bay leaf, give it stir and saut for another 3 minutes.  

Add the riceBy now, your kitchen should smell incredible. Take in a few deep breaths and add the rice to the veggies. Toast for 1 minute, to give it more flavor and pour in the chicken broth, stir to combine.

Why this spanish chicken and rice recipe is the best!

If you wanted to make this low-carb, you could swap the rice for cauliflower rice, this would drastically cut down on the cooking time, but you would get an EPIC meal thats Whole 30 approved and keto-friendly.

In the same skillet, heat the remaining oil over medium-high heat. Add the onions, bell peppers, and garlic. Saut for 1 minute, until softened, then season with saffron, or paprika, salt, and bay leaf. Continue to saut until golden brown and softened, about 3 minutes.

On the same pan fry the garlic, onion and bay leave until golden brown. Sprinkle the spices and stir for 1 minute, pour the glass of wine, deglaze the bottom of the pan and reduce down. Add the paste and pour the hot chicken stock. Give a good mix to dilute any lumps, bring the chicken back into the pan and let it simmer all together for about 30 minutes over low heat.

For the past few months, Ive been attempting to get my kids excited about trying different types of food. Weve been trying out food from new countries sort of playing off our favorite kids show Lets Go Luna and basically making it a themed meal sort of thing.

Its that time of the year where were all stuck inside, and dinner should be cooked low and slow. The slow-cooker or Dutch oven working for hours until the smell fills the house and it becomes unbearable to resist. Forcing us to get up, pause the Netflix and grab a bowl.

-Pat thighs dry with paper towels and season both sides of each with 1 teaspoon salt and teaspoon pepper. Heat oil in 12-inch skillet over high heat until just smoking. Add thighs and brown on both sides, 10 to 12 minutes. Transfer thighs to large plate and pour off all but 2 teaspoons fat from skillet.

-Return skillet to medium heat, add onion and teaspoon salt, and cook, stirring frequently, until just softened, about 3 minutes. Add 2 teaspoons garlic, bay leaf, and cinnamon and cook until fragrant, about 1 minute. Add sherry and cook, scraping up any browned bits, until sherry starts to thicken, about 2 minutes. Stir in broth and tomatoes and bring to simmer. Return thighs to skillet, cover, transfer to oven, and cook until chicken registers 195 degrees, 45 to 50 minutes. Transfer thighs to serving platter, remove and discard skin, and cover loosely with aluminum foil to keep warm. While thighs cook, finely chop egg whites.

-Discard bay leaf. Transfer cup chicken cooking liquid, egg yolks, almonds, saffron, and remaining garlic to blender jar. Process until smooth, about 2 minutes, scraping down jar as needed. Return almond mixture to skillet. Add 1 tablespoon parsley and lemon juice; bring to simmer over medium heat. Simmer, whisking frequently, until thickened, 3 to 5 minutes. Sæson med salt og peber efter smag.

Doesnt this sauce look like its full of things that arent good for you like cream? Im pleased to report that theres not an ounce of cream or any other dairy in it. Its a Spanish chicken dish that hails from the Castilla-La Mancha region in the middle of Spain. There are two main parts to preparing this dish braising the chicken and making the sauce.

Once the chicken is cooked, you add some of the braising liquid to the remaining ingredients hard boiled egg yolks, blanched almonds, saffron and garlic and process until smooth in a food processor or blender. The hard boiled egg yolks and almonds are what gives this sauce its creaminess and richness. Saffron lends a subtle flavor and aroma. A little saffron goes a long way you really only need a pinch. Which is good as its the most expensive spice in the world! This mixture gets added back to the braising liquid and cooked for a few minutes more so that the sauce thickens up nicely.  

I served this dish alongside brown rice so it could soak up some of the delicious sauce. Bread or pasta would be a nice alternative to rice. Dont have dry sherry? Madeira makes a good substitute.

How to make chicken saffron risotto rice rockin robin cooks

Chicken Saffron Risotto Ingredients:1 cups arborio rice6 cups chicken broth cup white wine, sauvignon blanc works fine yellow onion, finely diced4 medium cremini mushrooms, finely diced1 stalk celery, finely diced1 cup cauliflower rice1 cup carrot, grated5 - 6 chicken thighs, boneless, skinless, cut into 1 inch chunks1 pinch of Spanish saffron threadsGarlic powderSalt1 Tbsp. butterOlive oil

Add the carrot to the pan and then start adding hot broth, about of a cup at a time to the rice. Stir frequently as the liquid absorbs into the rice. Once it seems to have cooked into the rice, keep adding more broth. It should take a total of 20 minutes for the rice to cook and become soft and creamy.

Disclaimer:This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Mange tak for din støtte! Rockin Robin

This oh-so-comforting saffron chicken stew is a great recipe to have in your locker, plus you can make some easy swaps by changing the meat or if youdont like or donthave saffron, leaveit out or add 1 teaspoon of smoked paprikainstead.

Instead of thechickpeas useanother tinnedpulse such ascannellini or butterbeans. If you cantfind orzo,swap it for spelt,which cooks in thesame time. If youdont like or donthave saffron, leaveit out or add 1 tspsmoked paprikainstead. And themeat doesnt needto be chicken – youcan use any leftovermeat you have inthe fridge.


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Bonnie Stern has done it again. Another splendid recipe, and so very easy to make. I highly recommend following her directions for flattening the chicken... o simple, youll find yourself preparing chicken this way often. Also, dont forget to tuck the leg bone into the slitted skin. Makes for a very nice presentation and prevents the chicken from having that floppy leg appearance. Bonnie has also included instructions for grilling, Prep time does not included time to marinade, as this will vary from person to person.

Bonnie Stern has done it again. Another splendid recipe, and so very easy to make. I highly recommend following her directions for flattening the chicken... o simple, youll find yourself preparing chicken this way often. Also, dont forget to tuck the leg bone into the slitted skin. Makes for a very nice presentation and prevents the chicken from having that floppy leg appearance. Bonnie has also included instructions for grilling, Prep time does not included time to marinade, as this will vary from person to person.

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Bonnie Stern has done it again.  Another splendid recipe, and so very easy to make.  I highly recommend following her directions for flattening the chicken... o simple, youll find yourself preparing chicken this way often.  Also, dont forget to tuck the leg bone into the slitted skin.  Makes for a very nice presentation and prevents the chicken from having that floppy leg appearance.  Bonnie has also included instructions for grilling,   Prep time does not included time to marinade, as this will vary from person to person.

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