Spanish · Dinner
Spanish Chicken and Rice Stew
Bone-in chicken thighs braised in a saffron-tinted tomato and sofrito base with smoked paprika, simmered with short-grain rice, roasted red pepper and green olives until the rice turns tender and gently sticky. Finished with lemon and parsley, this stew delivers a home-style, one-pot rendition of Spanish arroz con pollo.
$5
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
641Calories
47.2gProtein
27.9gFat
48.6gCarbs
6.4gSugar
3.9gFiber
1519mgSodium
259mgChol
7gSat Fat
930mgPotassium
84mgCalcium
4mgIron
0.7mcgVitamin B12
36mgVitamin C
gluten-free
protein-rich
mediterranean
all-time-classics
gluten-free
Instructions
1
Prep
Pat the chicken thighs dry with paper towel and season both sides with salt and black pepper.
2
Sear
Heat olive oil in a medium pot over medium-high heat and sear the chicken thighs skin-side down for 5 minutes until golden brown; flip and sear 3 minutes more.
3
Sweat
Add the onion, garlic and bell pepper to the pot and sweat over medium heat for 4 minutes, stirring occasionally, until the onion softens.
4
Bloom
Stir in the tomato, tomato paste, smoked paprika and saffron and cook over medium heat for 2 minutes until the tomato breaks down.
5
Simmer
Stir in the rice, add the chicken stock, nestle chicken back in skin-side up, bring to a boil, then reduce to low, cover, and simmer 22 minutes until the rice is tender.
6
Rest
Remove from heat, scatter the olives on top, cover and rest off heat for 5 minutes.
7
Plate
Spoon the chicken and rice onto a plate, squeeze lemon juice over the top and scatter with parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz255g, 2 bone-in, skin-on thighs bone-in chicken thigh
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 11 bell-pepper
- 1/2 cup90g tomato
- 2 tbsp2 tbsp tomato paste
- 1 tsp1 tsp smoked paprika
- 2 pinch2 pinch saffron threads
- 2/3 cup130g short-grain rice, uncooked (arborio or bomba)
- 2 cup480ml chicken stock
- 4 tbsp40g green olives, pitted and halved
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp parsley
