Ingredients
ready to cook, about 1.2 kg
or 1 tablespoon each sweet and hot paprika
drained, juice reserved
pitted
or flat-leaf parsley
Spanish-Style Braised Chicken with Rice
Eat Smarter USA (EAT SMARTER)
| Serves | Total | Shares |
|---|---|---|
| 4 | 90 min | 3 |
The Spanish-Style Braised Chicken with Rice recipe out of our category Chicken! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
lunchmain coursedinner
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Recommended Equipment
Measuring cup
Roasting pan
Oven
Measuring spoons
Wooden spoon or spatula
Chef's knife
Cutting board
Large frying pan or saute pan
Aluminum foil
Instructions
Cut bell pepper into quarters and remove the seeds. Peel onions. Cut both into 1 cm (approximately 1/2 inch) cubes. Peel the garlic cloves and chop finely.
1 large Red Bell Pepper 2 Onions 3 Garlic Cloves
Rinse the chicken, pat dry and cut with a large knife into 8 parts.
1 Chicken ready to cook, about 1.2 kg
Heat the oil in a roasting pan. Season chicken pieces with salt and pepper and fry until golden brown, remove and place on a plate.
1 Chicken ready to cook, about 1.2 kg2 Tbsps Olive Oil Salt Peppers
Drain roasting pan, leaving about 1 tablespoon of drippings in the pan. Add bell pepper, onions and garlic and sauté in remaining fat over medium heat for 2-3 minutes. Season with salt and pepper.
1 large Red Bell Pepper 2 Onions 3 Garlic Cloves Salt Peppers
Add paprika and rice and sauté briefly while stirring. Pour in white wine to deglaze and cook for 2 minutes.
2 Tbsps Spanish Ground Paprika or 1 tablespoon each sweet and hot paprika7 ozs Brown Rice 0.75 cup Dry White Wine
Add the tomatoes with their juice, vegetable broth and bay leaf to the rice and bring to a boil again.
15 ozs Canned Tomatoes drained, juice reserved2 cups Vegetable Stock 1 Bay Leaf
Add chicken pieces to pan and bring everything to a boil again briefly. Cover roasting pan with aluminum foil or a lid and seal well. Bake in a preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) on the bottom rack for 50-60 minutes.
1 Chicken ready to cook, about 1.2 kg
Meanwhile, coarsely chop olives. Rinse cilantro or parsley, shake dry, pluck and chop the leaves.
3 ozs Green Olives pitted1 bunch Cilantro or flat-leaf parsley
At the end of the cooking time, mix the olives into the rice, season with salt and pepper, sprinkle with cilantro or parsley and leave for another 5 minutes in switched-off oven. Arrange chicken and rice on plates and serve.
1 Chicken ready to cook, about 1.2 kgSalt Peppers 7 ozs Brown Rice 3 ozs Green Olives pitted1 bunch Cilantro or flat-leaf parsley
Spanish-Style Braised Chicken with Rice
Eat Smarter USA (EAT SMARTER)
| Serves | Total | Shares |
|---|---|---|
| 4 | 90 min | 3 |
The Spanish-Style Braised Chicken with Rice recipe out of our category Chicken! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
lunchmain coursedinner
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Measuring cup
Roasting pan
Oven
Measuring spoons
Wooden spoon or spatula
Chef's knife
Cutting board
Large frying pan or saute pan
Aluminum foil
Ingredients
ready to cook, about 1.2 kg
or 1 tablespoon each sweet and hot paprika
drained, juice reserved
pitted
or flat-leaf parsley
Instructions
Cut bell pepper into quarters and remove the seeds. Peel onions. Cut both into 1 cm (approximately 1/2 inch) cubes. Peel the garlic cloves and chop finely.
1 large Red Bell Pepper 2 Onions 3 Garlic Cloves
Rinse the chicken, pat dry and cut with a large knife into 8 parts.
1 Chicken ready to cook, about 1.2 kg
Heat the oil in a roasting pan. Season chicken pieces with salt and pepper and fry until golden brown, remove and place on a plate.
1 Chicken ready to cook, about 1.2 kg2 Tbsps Olive Oil Salt Peppers
Drain roasting pan, leaving about 1 tablespoon of drippings in the pan. Add bell pepper, onions and garlic and sauté in remaining fat over medium heat for 2-3 minutes. Season with salt and pepper.
1 large Red Bell Pepper 2 Onions 3 Garlic Cloves Salt Peppers
Add paprika and rice and sauté briefly while stirring. Pour in white wine to deglaze and cook for 2 minutes.
2 Tbsps Spanish Ground Paprika or 1 tablespoon each sweet and hot paprika7 ozs Brown Rice 0.75 cup Dry White Wine
Add the tomatoes with their juice, vegetable broth and bay leaf to the rice and bring to a boil again.
15 ozs Canned Tomatoes drained, juice reserved2 cups Vegetable Stock 1 Bay Leaf
Add chicken pieces to pan and bring everything to a boil again briefly. Cover roasting pan with aluminum foil or a lid and seal well. Bake in a preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) on the bottom rack for 50-60 minutes.
1 Chicken ready to cook, about 1.2 kg
Meanwhile, coarsely chop olives. Rinse cilantro or parsley, shake dry, pluck and chop the leaves.
3 ozs Green Olives pitted1 bunch Cilantro or flat-leaf parsley
At the end of the cooking time, mix the olives into the rice, season with salt and pepper, sprinkle with cilantro or parsley and leave for another 5 minutes in switched-off oven. Arrange chicken and rice on plates and serve.
1 Chicken ready to cook, about 1.2 kgSalt Peppers 7 ozs Brown Rice 3 ozs Green Olives pitted1 bunch Cilantro or flat-leaf parsley