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spanish chicken with rice

coolbaker1 avatar
Recipe by
Carol Perricone
@coolbaker1
Massapequa Park, NY

This is a very old recipe from a very dear friend, and neighbor. I used to make this when my children were small. We loved it and made it often. A simple one pot meal. Enjoy! My own photos

yield 6 serving(s)
prep time 20 Min
cook time 25 Min
method Stove Top

Ingredients For spanish chicken with rice

  • 2 1/2 lb
    chicken pieces, skin removed
  • 2 Tbsp
    vegetable oil
  • 2 c
    long grain rice, uncooked
  • 1 lg
    onion, chopped
  • 2 1/2 c
    chicken broth
  • 1 can
    14.5 oz diced tomatoes
  • 1 c
    salsa, chunky (i used mild) but use what you like (either medium or hot)
  • 1 Tbsp
    garlic powder
  • 1/2 tsp
    tumeric
  • 1 pkg
    (10 oz) frozen peas
  • 1 c
    sliced black olives

How To Make spanish chicken with rice

  • 1
    In a large, deep skillet, brown chicken pieces in oil until brown on both sides (approx. 5 minutes per side). Remove from pan and keep warm.
  • 2
    Add rice and chopped onion to skillet, saute about minutes until rice starts to brown and onion is tender.
  • 3
    Add next 5 ingredients, stir and bring to a boil.
  • 4
    Add chicken pieces back into skillet. Lower heat to a simmer, cover skillet, and simmer for 25 minutes, or until rice is almost cooked.
  • 5
    Stir in frozen peas and sliced olives during the last 5 minutes of cooking time. Let rest 5 more minutes, then serve and enjoy
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