Spanish-Style Chicken Rice

Inspired by Spanish flavors—paella, chorizo, and saffron Once you put all the ingredients into the pan, all you have to do is wait for the rice to cook. The bright bursts of color add a wow factor, instantly making it look grand and elegant on your dinner table. 

Serves 4 to 6  
Prep Time 15 minutes  
Cooking Time 30 to 40 minutes


2 pieces chicken breast, deboned
salt and pepper, to taste
1/4 cup all-purpose flour
1  1/2 tablespoons olive oil
1 onion, minced
3 garlic cloves, minced
1/2 piece red bell pepper, cored and 
      chopped finely (about 1/2 cup)
1/2 piece green bell pepper,  
      cored and chopped finely (about 1/2 cup)
1 piece chorizo Pamplona, quartered and
      sliced 1/4-inch-thick thick
pinch of saffron
1 1/2 cups Arborio rice, washed once
6 cups low-sodium chicken broth
1 cup frozen peas
lemon slices for garnish (optional)


1   Slice each chicken breast into two pieces. pat chicken dry with a paper towel. Season with salt and pepper. Dredge in flour and shake off excess. Pan-fry in a nonstick pan with olive oil until both sides are golden brown. Set aside. 

2  In the same pan, sauté onions until softened. add garlic, bell peppers, chorizo, and saffron. Season with salt and pepper to taste. Cook for 5 minutes. Add rice, stirring to coat each piece in oil.

 Add broth, scraping any brown bits at the bottom of the pan. Place pan-fried chicken breast pieces on top of the rice mixture. Cover and cook over low heat until rice is cooked and chicken is well done.

4  Transfer chicken to a plate then mix in green peas with rice. Cook for 2 more minutes. Season with salt and pepper to taste.

 To serve, place a generous portion of rice on a plate. Top with lemon slices, if desired. Serve with a piece of chicken on the side.

Ingredient tip:  Prepare this recipe using saffron and arborio rice when you really want to impress guests! Sometimes using the best ingredients is what it takes to get four-star approval.


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