Spanish Chicken With Rice and Olives

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

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 Nutrition


  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.


Most Helpful

Looked beautiful when it was done but we didn't like it.

AlohaJojo April 25, 2014

This is the first time I am reviewing one of your recipes, but I have tried many of them and I love them all!! This is a very tasty dish for any season and I love that it is all done in one skillet! Thank you for sharing all of your delicious recipes!

Siguanas July 11, 2010

Very good and very Spanish with the saffron. I used Spanish smoked paprika, so I didn't use "a little more" as it might overpower. I also subbed frozen peas and carrots since that is what was in my freezer. It did make large portions, but my husband ate his all up, it was so good!

threeovens February 24, 2010

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