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Chicken With Spanish Rice

Chicken With Spanish Rice recipe image
This hearty one-skillet meal brings the warm, aromatic flavors of Spanish cuisine to your weeknight table. Tender boneless chicken breasts are seared until golden, then simmered in a rich broth infused with saffron, garlic, and canned tomatoes. The rice absorbs these savory juices, creating a fluffy, flavorful base studded with crisp-tender green beans and sweet pimiento. It&# 226;€™s a balanced, protein-packed dish that feels comforting yet sophisticated. Perfect for busy evenings when you want something wholesome and delicious without the hassle of multiple pots. The combination of earthy spices and fresh vegetables makes every bite satisfying and full of home-style character.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 575.7
Dietary: Gluten-free
Description
This hearty one-skillet meal brings the warm, aromatic flavors of Spanish cuisine to your weeknight table. Tender boneless chicken breasts are seared until golden, then simmered in a rich broth infused with saffron, garlic, and canned tomatoes. The rice absorbs these savory juices, creating a fluffy, flavorful base studded with crisp-tender green beans and sweet pimiento. It&# 226;€™s a balanced, protein-packed dish that feels comforting yet sophisticated. Perfect for busy evenings when you want something wholesome and delicious without the hassle of multiple pots. The combination of earthy spices and fresh vegetables makes every bite satisfying and full of home-style character.
Ingredients
  • 1 tablespoon Veg oil (plus 1 teaspoon)
  • 2 pound Chicken, Skinless Boneless
Directions
  1. 1
    Heat the vegetable oil in a large non-stick skillet over medium-high heat.
  2. 2
    Sprinkle both sides of the chicken breasts with paprika.
  3. 3
    Add the chicken to the skillet and cook until golden brown on both sides, about 7-8 minutes.
  4. 4
    Remove the chicken to a plate and cover loosely to keep warm.
  5. 5
    Add the rice and sliced scallions to the same skillet.
  6. 6
    Cook, stirring frequently, until the rice is golden and translucent, about 2-3 minutes.
  7. 7
    Stir in the chicken broth, canned tomatoes with their liquid, chopped parsley, saffron (or turmeric), and black pepper.
  8. 8
    Crush the tomatoes with a spoon as they simmer.
  9. 9
    Bring the liquid mixture to a boil.
  10. 10
    Return the chicken and any accumulated juices to the skillet.
  11. 11
    Cover the skillet, reduce heat to low, and simmer for 15 minutes.
  12. 12
    Stir in the halved green beans and chopped pimiento.
  13. 13
    Cover again and cook until the green beans are just tender, about 15 minutes more.
  14. 14
    Serve immediately, allowing the rice and chicken to rest for a few minutes before plating.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 575.7kcal
% Daily Value *
Total Fat 31.0g48%
Saturated Fat 8.1g41%
Cholesterol 202.0mg68%
Sodium 186.1mg8%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 61.3g123%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, spanish rice, saffron, one-pan, dinner, easy, weeknight, tomato, green beans, paprika, comfort food, family meal
Read it online: https://www.chefs-mate.com/recipe/chicken-with-spanish-rice/