Spanish Chicken With Yellow Rice
photo by Virginia Cherry Blo
- Ready In:
- 1hr 20mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
-
For the chicken
- 6 whole chicken legs, skinned
- 6.16 ml salt, divided
- 2.46 ml fresh ground pepper
- 14.79 ml olive oil
- 473.18 ml chopped green peppers
- 473.18 ml chopped celery, with leaves
- 236.59 ml chopped onion
- 14.79 ml chopped garlic
- 14.79 ml cumin
- 453.59 g can crushed tomatoes (with liquid) or 453.59 g can diced tomatoes (with liquid)
- 236.59 ml chicken broth
- 14.79 ml flour
- 29.58 ml white wine
-
For the rice
- 946.36 ml water
- 473.18 ml long-grain rice
- 2.46 ml salt
- 1.23 ml turmeric
directions
- Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Heat oil in large Dutch oven over medium-high heat, and brown chicken (about 4 minutes per side), then set aside.
- In same dutch oven, add green pepper, celery, onions and garlic; sauteing 5 minutes, stirring occasionally until vegetables have softened.
- Add cumin, tomatoes with juice, broth, remaining 1 teaspoon salt and 1/4 teaspoon pepper.
- Return chicken to pot, stirring to cover with sauce.
- Bring to a boil; reduce heat to medium, cover and simmer 20 minutes.
- Uncover and cook 20 minutes more (or until chicken is done).
- Combine flour and wine in small bowl. Stir into pot and cook 5 minutes.
- Meanwhile, prepare rice by bringing water to boil in medium saucepan; then stirring in rice, salt, and turmeric.
- Reduce heat; cover and simmer 20 minutes until liquid is evaporated and rice is tender.
- Serve chicken with rice.
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Reviews
-
Made this for ZWT5 Spain & Portugal. Cut recipe in half (was only making for two people) and used chicken drumsticks with skin. Recipe had good flavor but I ended up adding about an extra 1 1/2 cups to 2 cups of water and my sauce was still lacking at the end - not sure if maybe I messed up a measurement or something.
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
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