Spanish Style Chicken with Saffron Rice

Total Time
1hr
Prep 15 mins
Cook 45 mins

I love chicken with rice in any way shape or form. This is a tasty way to prepare it and very popular around this house!

Ingredients Nutrition

Directions

  1. Pat chicken dry and season with salt and pepper.
  2. heat oil in a heavy skillet (at least 2 inches deep) over moderately high heat until hot, but not smoking, then brown chicken on all sides, about 12 minutes in total.
  3. Transfer with tongs to a plate.
  4. Pour off all but 2 TBs fat from skillet and add onion, bell pepper, and salt to taste.
  5. Cook over moderate heat, stirring, until softened, about 7 minutes.
  6. Add garlic, paprika, and rice, then cook, stirring, 1 minute.
  7. Add wine and boil, uncovered, 2 minutes.
  8. Stir in tomatoes with juice, chicken broth, saffron and bay leaf.
  9. Nestle chicken in rice, adding any juices from plate.
  10. Cook, covered, over low heat until chicken it cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes.
  11. Remove from heat and stir in peas and olives.
  12. Season with salt and pepper to taste.
  13. cover skillet and let stand 10 minutes.
  14. Discard bay leaf and serve.

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