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One Pot Chicken and Spanish Rice

Emilie Abijanac

Emilie Abijanac

January 1, 2019
chicken and spanish rice
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40 min

Total

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4

Servings

Protein icon

Poultry

Protein

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Ingredients

  • 10 ea ButcherBox Chicken Tenders

    halved

  • 1 Tbsp olive oil

  • 2 tsp kosher salt

  • 1 tsp freshly ground black pepper

  • 1 tsp paprika

  • 2 cloves garlic

    minced

  • 1 ea red pepper

    medium dice

  • 1 small onion

    medium dice

  • 1 ea poblano or green pepper

    medium dice

  • 1 c long grain rice

  • 1 c crushed tomatoes

  • 1 pinch saffron

  • 1½ c chicken stock

  • 1 c green olives

    halved (optional)

  • ⅛ c cilantro

    chopped (optional)

Step By Step

Instructions

1
Preheat Dutch oven on medium high heat.
2
Pat chicken tenders dry with paper towel. Season with kosher salt and freshly ground black pepper.
3
Add olive oil to Dutch oven, and sauté chicken tenders for 3 minutes, stirring occasionally.
4
Add olive oil to Dutch oven, and sauté chicken tenders for 3 minutes, stirring occasionally.
5
Add onions, peppers, garlic and paprika. Sauté for 3 more minutes, stirring continuously.
6
Add rice and continue to stir for 2 minutes, or until rice turns opaque.
7
Add safforn threads to the crushed tomatoes and chicken stock then add to rice mixture. Bring to a simmer, then cover and cook on low heat for 25 minutes, or until rice is fully cooked.
8
Stir in olives and cilantro if desired.

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