Spanish Chicken and Rice

"This chicken is great because you throw it all together in a pot & let it cook until the chicken is so tender, it's almost falling off the bone. Remove skin from chicken before cooking for a healthier dish."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 40mins
Ingredients:
10
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Heat 2 tablespoons of the oil in a large pot.
  • Season the chicken pieces with salt & pepper and brown in batches.
  • Remove from pot.
  • Add the remaining oil to the pot & gently saute the onion & capsicum until the onion is transparent.
  • Stir in the paprika and cook for 30 seconds.
  • Add the tomatoes and simmer gently until it has thickened.
  • Stir in the water, then add the rice and the tumeric.
  • Return the chicken to the pot and stir to combine.
  • Bring to the boil, cover, reduce heat to low and simmer for about 1 hour or until chicken is tender and almost falling off the bone.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Made as directed and LOVED it! FYI...green capsicum is a green bell pepper. I used plain rice because I didn't have arborio or paella rice and it came out a little softer than I liked. But everyone thought it was delish!
     
  2. This was a very easy dish to prepare. I loved it and so did my fiancee. The only change that I would make (and did) is right at the simmer stage I chopped up some garlic and wished I added a smidge of hot sauce. Also, I did have sweet paprika, and used Emril's southwest essense, which I highly reccommend. All in all a great dish.
     
  3. Excellent! All I had was boneless chicken thighs & they turned out great! I used chicken broth in place of water & added some Spanish olives @ the end! Oh this recipe is so good'
     
  4. This had good flavor but my rice didn't come out the way I expected. Maybe an error on my part! Will try again in the future!
     
  5. Good dish. Relatively easy to make. You can use one pot but I found it easier and faster to use a separate frying pan. I don't know what a green capiscum is supposed to be. So I put in a green bell pepper.
     
Advertisement

Tweaks

  1. Excellent! All I had was boneless chicken thighs and they turned out great! I used chicken broth in place of water and added some Spanish olives @ the end! Oh this recipe is so good'
     

RECIPE SUBMITTED BY

G'day! I'm from Gippsland, Australia. I am a SAHM (stay at home mum) to my two gorgeous children who are 2 years & 6 months. My passions are cooking, scrapbooking, & reading which I enjoy doing in my rare "ME" time. I love finding & trying new recipes & am very fortunate that my family are not fussy!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes