Best 7 Spanish Chicken With Yellow Rice Recipes

ONE-POT SPANISH CHICKEN AND YELLOW RICE

Steps:

• Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
• Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.

SPANISH CHICKEN WITH YELLOW RICE

Steps:

• Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Heat oil in large Dutch oven over medium-high heat, and brown chicken (about 4 minutes per side), then set aside.
• In same dutch oven, add green pepper, celery, onions and garlic; sauteing 5 minutes, stirring occasionally until vegetables have softened.
• Add cumin, tomatoes with juice, broth, remaining 1 teaspoon salt and 1/4 teaspoon pepper.
• Return chicken to pot, stirring to cover with sauce.
• Bring to a boil; reduce heat to medium, cover and simmer 20 minutes.
• Uncover and cook 20 minutes more (or until chicken is done).
• Combine flour and wine in small bowl. Stir into pot and cook 5 minutes.
• Meanwhile, prepare rice by bringing water to boil in medium saucepan; then stirring in rice, salt, and turmeric.
• Reduce heat; cover and simmer 20 minutes until liquid is evaporated and rice is tender.
• Serve chicken with rice.

SPANISH CHICKEN WITH YELLOW RICE

Steps:

• 1. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat oil in large Dutch oven over medium-high heat. Add chicken in two batches and cook 4 minutes per side until browned; transfer to plate. 2. Add green pepper, celery, onions and garlic to pot; cook 5 minutes, stirring occasionally until vegetables have softened. Add cumin; cook 30 seconds. 3. Stir in tomatoes with juice, breaking up tomatoes. Stir in broth, remaining 1 teaspoon salt and 1/4 teaspoon pepper. Return chicken to pot, stirring to cover with sauce. Bring to a boil; reduce heat to medium, cover and simmer 20 minutes. Uncover and simmer 20 minutes more until chicken is cooked through. Combine flour and wine in small bowl. Stir into stew and cook 5 minutes. 4. Make Yellow Rice: Meanwhile, bring water to boil in medium saucepan; stir in rice, salt and turmeric. Reduce heat; cover and simmer 20 minutes until liquid is evaporated and rice is tender. Makes 6 servings. PER SERVING: Calories 460, Total Fat 8.5 g, Saturated Fat 1.5 g, Cholesterol 104 mg, Sodium 1,109 mg, Carbohydrates 61 g, Protein 33 g Recipe by Cathy Luchettis Hot Flash Cookbook Posted to MM-Recipes Digest by Julie Bertholf on Jun 03, 1998

SPANISH RICE AND CHICKEN

Steps:

• Preheat oven to 425°. Place chicken in a greased 13x9-in. baking dish. Combine garlic salt, celery salt and paprika; sprinkle over chicken. Bake, uncovered, for 20 minutes. , Remove chicken from dish. Combine rice, onion, green pepper and parsley; spoon into pan. In a saucepan, bring broth, tomatoes, chili powder and salt to a boil. Pour over rice mixture; mix well. Place chicken pieces on top. Cover and bake until chicken registers at least 165° and rice is tender, 40-45 minutes.

SPANISH-STYLE CHICKEN AND RICE

Steps:

• Heat oven to 400 degrees F. Combine 1/2 teaspoon smoked paprika, garlic powder, and pepper; sprinkle evenly over both sides of chicken.
• Heat oil in a large ovenproof skillet over medium-high heat. Add chicken to pan, skin-side down. Cook until skin is lightly browned, 5 to 6 minutes. Turn chicken over; cook 3 minutes. Remove chicken from pan (it will not be completely done at this point).
• Add green onions and bell pepper to drippings in pan; saute 2 minutes. Add kale and chicken stock; cover and cook 2 minutes or until kale is lightly wilted. Stir rice, vinegar, and remaining 1 teaspoon smoked paprika into kale mixture. Nestle chicken on top of rice mixture. Bake at 400 degrees F until a thermometer inserted into thickest part of a thigh registers 165 degrees F, about 22 minutes.

SPANISH CHICKEN AND RICE

Steps:

• Heat oil in a big skillet or sauce pan add frozen sofrito, cilantro
• season chicken with adobo and 2 packets of sazon until well browned.
• add every thing else and cook for 1/2 hour
• then add 1 can of beans and the other packet of sazon.
• cook for another half an hour, the last 5 min of cooking add spanish olives.
• serve with yellow rice.

SPANISH CHICKEN AND RICE

Steps:

• Combine flour, 1/2 teaspoon of salt and pepper in a large resealable plastic bag. Add chicken and shake until well coated. In a skillet, brown chicken in butter over medium heat. Remove chicken; set aside and keep warm. , In the pan drippings, saute onion, green pepper and garlic until tender. Add pimientos and rice. Reduce heat; cook for 2 minutes, stirring occasionally. Stir in broth, turmeric, chili powder and remaining salt; bring to a boil. , Pour into an ungreased 2-qt. baking dish; top with chicken. Cover and bake at 350° for 45 minutes or until chicken juices run clear and rice is tender.