One Pot Spanish Chicken and Rice

Name: One Pot Spanish Chicken and Rice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: Spanish
Ingredients: 2 tbsp Avocado Oil (2 tablespoons avocado oil (or olive oil)); 3 lb Chicken (3 to 3½ pounds bone-in chicken pieces (thighs and drumsticks work best) — up to 3.5); ½ tsp Kosher Salt (½ teaspoon kosher salt (plus more to taste)); ¼ tsp Black Pepper (¼ teaspoon black pepper (plus more to taste)); 2 oz Prosciutto (2 ounces prosciutto (finely chopped)); 1 piece Yellow Onion (1 medium yellow onion (diced)); 1 piece Red Bell Pepper (1 red bell pepper (diced)); 4 cloves Garlic (4 cloves garlic (minced)); 2 tsp Adobo (2 teaspoons adobo seasoning); ½ tsp Smoked Paprika (½ teaspoon smoked paprika); 2 pieces Bay Leaves (2 bay leaves); ½ cup Green Olive (½ cup green olives (sliced)); 2 tbsp Capers (2 tablespoons capers (drained)); ¼ cup Cilantro (¼ cup fresh cilantro (chopped, plus more for serving)); 1 ½ cup Long Grain Rice (1½ cups long-grain white rice (rinsed - jasmine or basmati)); 3 ½ cup Chicken Stock (3½ cups chicken stock); 1 pinch Saffron (1 pinch saffron (or ¼ teaspoon turmeric, for color)); ½ cup Green Peas (½ cup frozen peas)

One Pot Spanish Chicken and Rice - Main Course (Spanish)

55 minSpanish

Servings6

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Dairy Free
Egg Free

Ingredients

For 6 servings

Avocado Oil2 tbsp · 2 tablespoons avocado oil (or olive oil)
Chicken3 lb · 3 to 3½ pounds bone-in chicken pieces (thighs and drumsticks work best) — up to 3.5
Kosher Salt½ tsp · ½ teaspoon kosher salt (plus more to taste)
Black Pepper¼ tsp · ¼ teaspoon black pepper (plus more to taste)
Prosciutto2 oz · 2 ounces prosciutto (finely chopped)
Yellow Onion1 piece · 1 medium yellow onion (diced)
Red Bell Pepper1 piece · 1 red bell pepper (diced)
Garlic4 cloves · 4 cloves garlic (minced)
Adobo2 tsp · 2 teaspoons adobo seasoning
Smoked Paprika½ tsp · ½ teaspoon smoked paprika
Bay Leaves2 pieces · 2 bay leaves
Green Olive½ cup · ½ cup green olives (sliced)
Capers2 tbsp · 2 tablespoons capers (drained)
Cilantro¼ cup · ¼ cup fresh cilantro (chopped, plus more for serving)
Long Grain Rice1 ½ cup · 1½ cups long-grain white rice (rinsed - jasmine or basmati)
Chicken Stock3 ½ cup · 3½ cups chicken stock
Saffron1 pinch · 1 pinch saffron (or ¼ teaspoon turmeric, for color)
Green Peas½ cup · ½ cup frozen peas

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Steps

1Season chicken
2Pat chicken pieces thoroughly dry with paper towels. Season all sides lightly with salt and black pepper.
3Sear chicken
4Heat 2 tablespoons avocado oil or olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches, sear chicken pieces without moving them, 3–4 minutes per side, until deeply golden brown on all sides. Transfer seared chicken to a plate and set aside.
5Cook prosciutto
6Reduce heat to medium. Add 2 ounces finely chopped prosciutto to the pot and cook, stirring occasionally, until lightly crisp, about 2 minutes.
7Soften onion and pepper
8Add 1 medium yellow onion, diced, and 1 red bell pepper, diced. Cook, stirring occasionally, until softened, 4–5 minutes.
9Add garlic
10Stir in 4 cloves minced garlic and cook until fragrant, about 30 seconds.
11Add seasoning
12Add 2 teaspoons adobo seasoning, ½ teaspoon smoked paprika, ½ teaspoon kosher salt, ¼ teaspoon black pepper, 2 bay leaves, ½ cup sliced green olives, 2 tablespoons drained capers, and ¼ cup chopped fresh cilantro. Stir to combine and cook 1 minute to bloom the spices.
13Add rice
14Add 1½ cups rinsed long-grain white rice. Stir to coat rice in oil and spices, about 1 minute.
15Add stock and saffron
16Pour in 3½ cups chicken stock. Add 1 pinch saffron or ¼ teaspoon turmeric, if using. Stir once to combine.
17Return chicken and simmer
18Nestle browned chicken pieces into the pot along with any accumulated juices. Bring to a gentle boil, then reduce heat to low. Cover tightly and simmer 20–25 minutes, or until rice is tender and most liquid is absorbed. Do not lift lid or stir during cooking.
19Add peas
20If using frozen peas, scatter ½ cup over the top during the last 5 minutes of cooking. Cover and let warm through.
21Check chicken for doneness — bone-in thighs and drumsticks should register 175°F on an instant-read thermometer. Remove bay leaves.
22Rest and serve
23Remove pot from heat and let rest, covered, for 5–10 minutes. Fluff rice gently with a fork, taste and adjust seasoning, top with additional fresh cilantro, and serve.