RCI-MT.004.0755.001
Spanish-style Chicken with Rice
Rice with Chicken, Spanish Style from the NDEP Recipe and Meal Planner Guide by the National Diabetes Education Program, public domain government resource—original source of recipe This is a good way to fit vegetables into your meal plan.
Prep35 min
Cook50 min
Total85 min
Servings4
Difficultyadvanced
Ingredients
- 2 tablespoons
- onions2 mediumchopped
- garlic cloves4 unitminced
- celery2 stalksdiced
- red/green peppers2 mediumcut into strips
- 1 cup
- 2 cups
- x 3-lb chicken1 unitcut into 8 pieces, skin removed
- 1 teaspoon
- chicken broth3½ cupsfat removed
- 4 cups
- Saffron or Sazón1 unitfor color
- tomatoes3 mediumchopped
- 1 cup
- 1 cup
- 1 cup
- or capers for garnish1 unitif desired
Method
1
Heat olive oil in a large paella pan or wide skillet over medium-high heat. Season the chicken pieces with salt and cook them in batches for 5-6 minutes per side until golden brown, then transfer to a plate.
2
In the same pan, sauté the chopped onions, minced garlic, and diced celery for 3-4 minutes until softened and fragrant.
4 minutes
3
Add the peppers and mushrooms to the pan, stirring frequently for 3-4 minutes until the vegetables begin to soften.
4 minutes
4
Stir in the uncooked rice, coating it evenly with the oil and vegetables, and cook for 2-3 minutes to lightly toast the rice.
3 minutes
5
Pour in the chicken broth and water, then add the saffron or Sazón for color and authentic flavor. Bring the liquid to a boil, stirring occasionally.
3 minutes
6
Return the chicken pieces to the pan, nestling them into the rice mixture. Reduce heat to medium-low and simmer uncovered for 20-25 minutes until the rice is nearly tender and the chicken is cooked through.
25 minutes
7
Stir in the chopped tomatoes, frozen peas, corn, and green beans, distributing them evenly throughout the rice.
2 minutes
8
Continue simmering for 5-8 minutes until the frozen vegetables are heated through and the rice absorbs any remaining liquid.
7 minutes
9
Check that the rice is tender and the chicken is fully cooked (internal temperature 165°F or 74°C). If the rice is still hard and liquid remains, cover and simmer for 2-3 more minutes.
3 minutes
10
Remove from heat and let rest uncovered for 5 minutes to allow flavors to settle. Garnish with capers if desired and serve directly from the pan.