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Spanish Chicken And Rice Recipe With Olives

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Spanish Olives Chicken and Rice
Spanish Olives Chicken and Rice from www.favesouthernrecipes.com

Description

This Spanish-inspired chicken and rice recipe is a flavorful and comforting one-pot meal that's perfect for any night of the week. The dish features tender chicken pieces and savory rice cooked in a fragrant tomato-based sauce with flavorful olives that add a salty tang to the dish. This recipe is easy to prepare and requires only a few simple ingredients that you probably already have in your pantry.

Prep Time

The prep time for this recipe is approximately 10 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

  • 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 cup uncooked white rice
  • 1 can (14.5 oz.) diced tomatoes
  • 1/2 cup sliced pitted green olives
  • 1/2 cup sliced pitted black olives
  • 1 tsp. smoked paprika
  • 1/2 tsp. ground cumin
  • 1/4 tsp. cayenne pepper
  • 2 cups chicken broth
  • 2 tbsp. olive oil
  • Salt and pepper to taste

Equipment

  • Large skillet or Dutch oven
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method

  1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
  2. Add the chicken pieces and cook until browned on all sides, about 5 minutes. Remove the chicken from the skillet and set aside.
  3. Add the chopped onion and garlic to the skillet and sauté until the onion is translucent, about 3 minutes.
  4. Add the uncooked rice to the skillet and stir to coat in the oil and onion mixture.
  5. Add the diced tomatoes, smoked paprika, ground cumin, cayenne pepper, salt, and pepper to the skillet and stir to combine.
  6. Add the chicken broth to the skillet and stir to combine.
  7. Bring the mixture to a boil and then reduce the heat to low.
  8. Return the chicken to the skillet and stir to combine.
  9. Cover the skillet and simmer for 20-25 minutes or until the rice is tender and the chicken is cooked through.
  10. Stir in the sliced olives and cook for an additional 5 minutes.
  11. Remove the skillet from the heat and let sit for 5 minutes before serving.

Notes

This recipe can be easily customized to your taste preferences. You can add other vegetables like bell peppers or sliced carrots to the dish for added nutrition and flavor. You can also use brown rice instead of white rice for a healthier version of this recipe.

Nutrition Info

This recipe yields approximately 4 servings. Each serving contains:
  • Calories: 495
  • Protein: 33g
  • Fat: 14g
  • Carbohydrates: 59g
  • Fiber: 5g
  • Sugar: 5g
  • Sodium: 1250mg

Recipe Tips

  • Make sure to brown the chicken well before removing it from the skillet. This will ensure that the chicken is cooked through and has a nice golden brown color.
  • When adding the rice to the skillet, make sure to stir it well to coat in the oil and onion mixture. This will help the rice cook evenly and absorb the flavors of the other ingredients.
  • Use both green and black olives for a more complex flavor. The green olives add a slightly bitter and tangy flavor, while the black olives add a milder, sweeter flavor.
  • If the rice is still undercooked after the allotted time, add a little more chicken broth and continue to cook until the rice is tender.
  • Let the dish sit for 5 minutes before serving to allow the flavors to meld together and the rice to absorb any remaining liquid.

Bon appétit!


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