Piquillo Pepper Chicken With Spanish Rice

Total Time
Prep 10 mins
Cook 20 mins

From Everyday with Rachael Ray Magazine.

Ingredients Nutrition


  1. In small saucepan, bring broth, raisins, 1 tablespoons olive oil, turmeric, and saffron to a boil. Stir in rice, cover pot and simmer over low heat for about 18 minutes or until water is absorbed.
  2. While the rice is cooking, heat the remaining 2 tablespoons olive oil over medium-high heat in a large skillet. Season chicken with salt and pepper and add to skillet. Cook for 6 minutes on each side, until no longer pink. Transfer to a plate to keep warm until the rest of the meal is ready.
  3. Add piquillo peppers to skillet and heat through, about 2 minutes. Add sherry and boil until slightly reduced, 1 to 2 minutes.
  4. Add butter and half of the parsley, turn off the heat, and stir to melt butter. Spoon sauce over chicken.
  5. Add the rest of the parsley and the almonds to cooked rice and fluff with a fork. Serve rice alongside chicken.