One Pot Spanish Chicken and Rice
This One Pot Spanish Chicken and Rice is a comforting, flavorful dinner with tender chicken, saffron rice, and vegetables all cooked together in one pot. Easy to prepare and perfect for weeknights.
Ingredients
- 2 tablespoon Extra Virgin Olive Oil
- 500 g Chicken
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 1 Red Bell Pepper Diced
- ½ teaspoon Salt
- 1 Onion Chopped
- 2 Cloves Garlic Minced
- 3 tablespoon Extra Virgin Olive Oil
- 200 g Runner Beans Chopped
- 2 Bay Leaves
- ½ teaspoon Paprika
- 3 Small Tomatoes
- 50 ml Wine
- 1¼ l Chicken Broth
- ¼ teaspoon Saffron Threads
- 100 g Green Peas
- 300 g Rice
Instructions
- Heat extra virgin olive oil in a large pot over medium heat. Add the chicken, season with salt and pepper, and brown it on all sides. Remove the chicken and set it aside.
- Add the diced red pepper and a pinch of salt. Sauté for a few minutes until it begins to soften. Stir in the chopped onion and cook for about 5 minutes, or until it turns tender. Add the minced garlic and a small drizzle of olive oil, cooking just 1 minute until fragrant.
- Stir the chopped runner beans in, and cook until slightly tender. Add bay leaves and paprika, and cook for 30 seconds.
- Blend the tomatoes into a smooth purée and add to the pot. Simmer for 5 minutes. Pour in the wine and simmer for a few minutes until slightly reduced.
- Return the chicken to the pot, add the chicken broth, and stir in the saffron. Add green peas and rice, bring to a boil, then reduce the heat to low-medium. Simmer for about 17 minutes, stirring occasionally, until the rice is cooked and the chicken is tender.
- Turn off the heat, cover the pot with a clean cloth, and let it rest for 5 minutes. Serve hot.
Notes
Brown the Chicken Well: I like to take my time here because a deep, golden sear gives the whole dish a richer, more developed flavor.
Simmer the Wine Just Enough: I let it bubble for a minute or two so the sharpness softens and the sauce becomes more balanced.
Use Fresh Tomato Purée: I prefer blending fresh tomatoes because the base turns smoother and tastes brighter than when using canned.
Rest Before Serving: I always cover the pot for a few minutes at the end; it lets the rice finish steaming so the texture comes out just right.
Nutrition
Calories: 1157kcal | Carbohydrates: 63g | Protein: 11g | Fat: 96g | Saturated Fat: 27g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 46g | Cholesterol: 75mg | Sodium: 1362mg | Potassium: 562mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1478IU | Vitamin C: 40mg | Calcium: 50mg | Iron: 3mg
