Spanish-Style Chicken and Rice Skillet
Don’t even think about omitting the olives they are what makes this dish!
For an intense yellow color add in 1/2 teaspoon tumeric and omit the saffron, cooked shrimp may be replaced for the chicken
Servings 4-6
INGREDIENTS:
4-6 tablespoons olive oil
1 medium onion, chopped
1 small red bell pepper, seeded and chopped
6 garlic cloves, finely chopped (the more the better!)
1 teaspoons crushed chili flakes, or adjust to taste
1-1/2 cups frozen artichoke hearts, thawed
3/4 cup sliced green olives
1 (14-ounce) can chicken broth
1 cup water (or can use 1 can of chicken broth and 1 cup chicken broth)
1 cup uncooked long grain white rice
1-1/2 teaspoons salt (I use seasoned salt)
1/2 teaspoon paprika
pinch saffron thread (use sparingly this is strong tasting and too much can overpower the other flavors)
1/2 teaspoon fresh ground black pepper, or to taste
2 cups cooked cubed chicken
3/4 cup frozen thawed peas
INSTRUCTIONS:—————————————————-
Heat oil in a skillet over medium-high heat.
Add in onion and red bell pepper; saute until softened (about 3 minutes).
Add in chopped garlic, chili flakes artichokes and olives; cook stirring for 2 minutes.
Add in broth and water; bring to a boil.
Mix in rice, salt, paprika and pinch of saffron; cover and simmer over low heat for 15 minutes.
Season with black pepper and more salt if needed, then add in the cooked chicken and peas; mix to combine, cover and cook for another 7-9 minutes.
Remove from heat allow to stand for 5 minutes then fluff with a fork.
Related posts:
- Spanish Chicken And Rice Bake
Oven Baked Chicken And Spanish Rice
Kitten’s Mexi Ground Beef Rice Skillet
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Absolutely delicious !!