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Spanish Chicken and Rice

This one pot meal and rice based dish is total comfort food. The rice picks up all the flavors in this Spanish Chicken and Rice.
Course dinner, One pot meal
Cuisine Chicken recipe, One pan meal, Spanish recipes
Keyword Chicken recipes, comfort food, gluten free, one pan meal, Rice, Spanish recipes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 people
Author Peter

Equipment

  • 1 Cast iron skillet

Ingredients

  • 12 Whole Bone in skin on Chicken thighs
  • 2 Cups Basmati rice washed until the water runs clear
  • 2 Whole Red bell peppers diced
  • 2 Whole Medium yellow onions diced
  • 3 Cloves Garlic minced
  • 4 Whole Vine tomatoes diced
  • 1 Tbsp Spanish olive oil
  • 1 Tbsp Spanish paprika
  • 2 Tsp Kosher salt
  • 2 Tsp Ground black pepper
  • 2 Cups Homemade chicken stock
  • 1/2 Bottle Spanish olives

Instructions

  • Begin by adding the red bell peppers and onions to a blender. Blend until coarsely ground. Add a little olive oil if it needs help blending.
    Now heat the oil in a cast iron skillet on medium high heat. One the oil is shimmering, add the chicken skin side down. Cook 3 - 4 minutes getting good color and cooking out the fat. Flip and cook another 3 - 4 minutes. Remove from the pan and set aside.
    Remove all of the fat in the pan save for 1 tbsp. Add the bell pepper and onion mixture and cook until the liquid is cooked out. Add the diced tomatoes and again cook out the liquid. Next, add the chicken stock followed by the rice. Mix well and simmer for 10 minutes. Add the chicken back into the pan. Continue cooking for another 10 minutes or so. Check the rice for doneness. Finish by adding the olives and simmer for a few more minutes.
    Serve and enjoy!