Spanish Chicken With Rice and Olives

Name: Spanish Chicken With Rice and Olives
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 9 chicken pieces (can use less); seasoning salt (or use white salt); pepper; 4 -6 tablespoons olive oil; 1 large onion, chopped; 2 tablespoons fresh minced garlic; 1 large red bell pepper, seded and chopped; 2 teaspoons paprika (can use more); 2 teaspoons dried red pepper flakes (optional or to taste); 2 cups uncooked converted white rice (Uncle Ben's is best); 1 1/4 cups dry white wine; 1 (14 ounce) can diced tomatoes with juice; 3 1/2 cups chicken broth; 3/4 teaspoon saffron thread; 1 bay leaf; 1 1/2 cups frozen peas; 1/2 cup pimento-stuffed green olives, sliced (or to taste)

Submitted by Kittencalrecipezazz

"I most always add in some chorizo or smoked dry sausage to this just to boost up the flavor a bit. If you have a large electric fypan, then use it for this recipe. Please include the saffron, it really makes this recipe!"

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photo by LucyS-D

Ready In:: 1hr 5mins
Ingredients:: 17
Serves:: 4

ingredients

9 chicken pieces (can use less)
seasoning salt (or use white salt)
pepper
4 -6 tablespoons olive oil
1 large onion, chopped
2 tablespoons fresh minced garlic
1 large red bell pepper, seded and chopped
2 teaspoons paprika (can use more)
2 teaspoons dried red pepper flakes (optional or to taste)
2 cups uncooked converted white rice (Uncle Ben's is best)
1 ¹⁄₄ cups dry white wine
1 (14 ounce) can diced tomatoes with juice
3 ¹⁄₂ cups chicken broth
³⁄₄ teaspoon saffron thread
1 bay leaf
1 ¹⁄₂ cups frozen peas
¹⁄₂ cup pimento-stuffed green olives, sliced (or to taste)

directions

Season the chicken pieces with salt and pepper.
Heat oil in a large heavy skillet over medium-high heat until hot but not smoking.
Brown the chicken well on both sides; transfer to a plate.
Add in onion, red bell pepper and dryed chili flakes; saute for 5 minutes.
Add in garlic, paprika and rice and saute for 3 minutes, stirring with a wooden spoon.
Add in wine and bring to a boil; simmer uncovered for 3 minutes.
Add in tomatoes with juice, chicken broth, saffron and bay leaf; simmer for about 6-7 minutes.
Return the chicken along with any juices from the bowl or plate back to the skillet and nestle into the rice .
Cook covered over low heat until the chicken is cooked through and the rice is tender and most of the liquid is absorbed (about 20-25 minutes, it might take more or less time).
Add in the peas and olives, season with salt and pepper to taste.
Cover the skillet and let stand for 10 minutes before serving.

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Reviews

Looked beautiful when it was done but we didn't like it.

AlohaJojo
This is the first time I am reviewing one of your recipes, but I have tried many of them and I love them all!! This is a very tasty dish for any season and I love that it is all done in one skillet! Thank you for sharing all of your delicious recipes!

Siguanas
Very good and very Spanish with the saffron. I used Spanish smoked paprika, so I didn't use "a little more" as it might overpower. I also subbed frozen peas and carrots since that is what was in my freezer. It did make large portions, but my husband ate his all up, it was so good!

LucyS-D
If could give this more than 5 stars, I would , TRUE! Used chicken breasts like suggested in last review! DEFINATELY use saffron, used cholizo sausage too! FANTASMO!!!! Does that say HOW MUCH I LOVED this recipe to YOU! Thanks! OH, used wild rice with mushroom medley as added extra WOW! Love following Kittencal's recipes and easy to follow steps shows you how!

mickeydownunder
This is a wonderful, filling meal and it makes A LOT. I used boneless skinless chicken breasts, smoked paprika and hot sauce. The flavors work really well together and I think the best part of the dish is the olives, don't leave those out. Excellent complete meal and pretty too!

KelBel