SPANISH YELLOW RICE AND CHICKEN RECIPES

ONE-POT SPANISH CHICKEN AND YELLOW RICE RECIPE | ALLRECIPES

One-Pot Spanish Chicken and Yellow Rice Recipe | Allrecipes image

An easy one-pot meal that tastes gourmet for nights you just don't feel like cooking!

Provided by Kel Kel

Categories Meat and Poultry Chicken Breast

Total Time 38 minutes

Prep Time 5 minutes

Cook Time 33 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 onion, chopped
3 tablespoons olive oil
2 garlic cloves, minced
1 pound skinless, boneless chicken breasts, cut into large chunks
2?? cups water
½ (16 ounce) package yellow rice (such as Vigo®)
? cup frozen peas

Steps:

Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.

Nutrition Facts : Calories 426.6 calories, CarbohydrateContent 49.4 g, CholesterolContent 58.5 mg, FatContent 12.6 g, FiberContent 1.6 g, ProteinContent 28.7 g, SaturatedFatContent 2.1 g, SodiumContent 810.5 mg, SugarContent 3.5 g

SPANISH CHICKEN WITH YELLOW RICE RECIPE - FOOD.COM

Spanish Chicken With Yellow Rice Recipe - Food.com image

Make and share this Spanish Chicken With Yellow Rice recipe from Food.com.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

6 whole chicken legs, skinned
1 1/4 teaspoons salt, divided
1/2 teaspoon fresh ground pepper
1 tablespoon olive oil
2 cups chopped green peppers
2 cups chopped celery, with leaves
1 cup chopped onion
1 tablespoon chopped garlic
1 tablespoon cumin
1 (16 ounce) can crushed tomatoes (with liquid) or 1 (16 ounce) can diced tomatoes (with liquid)
1 cup chicken broth
1 tablespoon flour
2 tablespoons white wine
4 cups water
2 cups long-grain rice
1/2 teaspoon salt
1/4 teaspoon turmeric

Steps:

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.

Nutrition Facts : Calories 624.2, FatContent 23.7, SaturatedFatContent 6.3, CholesterolContent 138.6, SodiumContent 1137.2, CarbohydrateContent 62.4, FiberContent 3.8, SugarContent 6, ProteinContent 37.4

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