Spanish · Dinner
Chicken and Vegetable Rice Pot (Gluten-Free)
A Spanish-style one-pot rice dish built on seared chicken thigh, sofrito of onion, garlic, bell pepper and tomato, smoked paprika and saffron-tinted stock, finished with peas and roasted red pepper strips. Naturally gluten-free, using gluten-free stock and no wheat-based thickeners, served straight from the pan.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
21.8gFat
62.1gCarbs
7.9gSugar
6.4gFiber
890mgSodium
168mgChol
5.1gSat Fat
870mgPotassium
75mgCalcium
3.6mgIron
0.5mcgVitamin B12
48mgVitamin C
gluten-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
pat the chicken thigh dry and season both sides with salt and black pepper.
2
Heat
sear the chicken thigh in olive oil over medium-high heat, 3 minutes per side, until the skin turns golden brown.
3
Sauté
add the onion, garlic and bell pepper to the pan and cook over medium heat 4 minutes until the onion softens and turns translucent.
4
Simmer
add the crushed tomato, smoked paprika, rice, saffron and gluten-free chicken stock; nestle the chicken thigh back in and simmer over medium-low heat 21 minutes covered until rice absorbs the liquid and reaches tender.
5
Heat
scatter the frozen peas and roasted red pepper strips over the rice, cover, and cook over low heat 3 minutes until peas brighten.
6
Rest
remove from heat, cover, and let sit 5 minutes until any remaining stock is fully absorbed.
7
Plate
spoon the rice and chicken onto a plate, scatter parsley over the top, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in chicken thigh
- 1 cup200g bomba or short-grain rice
- 2 1/2 cups600ml gluten-free chicken stock
- 11 onion
- 4 cloves4 cloves garlic
- 11 red bell pepper
- 4 tbsp4 tbsp canned crushed tomato
- 1/2 tsp1/2 tsp smoked paprika
- pinch of saffron threads
- 1/2 cup70g frozen peas
- 4 tbsp4 tbsp roasted red pepper strips
- 2 tbsp2 tbsp olive oil
- 11 lemon
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
