Spanish Chicken and Rice - Fairfax Market

Spanish Rice and Chicken

Servings:

2-4

Ready In:

30-45 minutes

Good For:

Dinner

About this Recipe

A fiesta of flavors in every bite, our Spanish Chicken and Rice dish features succulent chicken thighs, cooked to perfection with flavorful spices, juice tomatoes, and garlic. Simmered with savory rice until tender and infused with Spanish flair.

INGREDIENTS:

6 Chicken Thighs, bone-in and skin-on
1 cup Spanish Green Olives, pitted and sliced
1 1/2 cups Long Grain Rice
1 can (14oz.) Diced Tomatoes
3 cups Chicken Broth
1/4 cup Fresh Parsley, chopped
1 Yellow Onion, finely chopped
1 teaspoon Saffron Threads
Salt and Pepper, to taste
Extra-Virgin Olive Oil

Step 1

Season the chicken thighs with salt and pepper. In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the chicken thighs on both sides, then remove and set aside.

Step 2

In the same skillet, add the chopped onion and sauté until softened. Stir in the rice and saffron, toasting for 2 minutes.

Step 3

Add the diced tomatoes and green olives to the skillet, stirring to combine with the rice. Pour in the chicken broth and bring to a simmer.

Step 4

Return the browned chicken thighs to the skillet, nestling them into the rice mixture. Cover and simmer over low heat for 20-25 minutes, or until the rice is cooked and the chicken is tender.

Step 5

Once the rice is cooked, sprinkle the pilaf with chopped parsley and fluff the rice with a fork. Adjust the seasoning with salt and pepper, if needed.

Step 6

Transfer the Spanish Check and Rice to a serving platter, and serve hot. Garnish with fresh parsley or basil and lemon wedges.

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