Spanish Chicken and Rice

Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

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.


  1. Heat 2 tablespoons of the oil in a large pot.
  2. Season the chicken pieces with salt & pepper and brown in batches.
  3. Remove from pot.
  4. Add the remaining oil to the pot & gently saute the onion & capsicum until the onion is transparent.
  5. Stir in the paprika and cook for 30 seconds.
  6. Add the tomatoes and simmer gently until it has thickened.
  7. Stir in the water, then add the rice and the tumeric.
  8. Return the chicken to the pot and stir to combine.
  9. 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.


Most Helpful

Made as directed and LOVED it! 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!

Dizzyfreedom July 24, 2009

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.

Mancook Bittel August 19, 2003

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'

Tph3leo May 06, 2013

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