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Overhead view of a skillet filled with Spanish chicken and rice, garnished with sliced black olives and fresh parsley.
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5 from 1 vote

Spanish Chicken and Rice

A simple one-pan Spanish-style chicken and rice loaded with smoky paprika, sweet peppers, and tender rice simmered in tomato and chicken stock.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Mediterranean
Diet: Low Lactose
Skill Level: Intermediate
Servings: 4 Servings
Author: Rena

Ingredients

  • 1¼ pounds chicken breasts boneless skinless
  • Kosher salt and pepper to taste
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil divided
  • 1 medium onion finely diced
  • 2 medium carrots finely diced
  • 2 celery ribs diced
  • 3 to 4 garlic cloves minced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 cup long grain rice uncooked
  • 14.5 ounces tomato sauce or diced tomatoes one can
  • 2 cups low sodium chicken stock
  • ½ cup sliced black olives

Optional:

  • freshly chopped parsley to garnish

Instructions

  • Rub the 1¼ pounds chicken breasts with the seasonings (2 teaspoons smoked paprika, Kosher salt and pepper, 1 teaspoon dried oregano, and 1 teaspoon garlic powder)and 1 tablespoon olive oil (from the 2 tablespoons olive oil). Set aside on the counter while you prepare the veggies.
  • Heat a large pan with the remaining 1 tablespoon of oil. Add the seasoned chicken and cook for 10-12 minutes, until golden and mostly cooked through. Set aside on a clean plate.
    Seasoned chicken breasts browning in a skillet before being added to the rice mixture.
  • In the same heated pan, add a light drizzle of oil only if the pan looks dry. Sauté the 1 medium onion, 2 medium carrots, and 2 celery ribs for 3-4 minutes. Add the 3 to 4 garlic cloves1 yellow bell pepper, and 1 red bell pepper, and continue to sauté for 2-3 minutes.
    Sautéed carrots, celery, onions, and bell peppers cooking in a skillet.
  • Add the 1 cup long grain rice and stir to combine, allowing it to toast for a couple of minutes together with the veggies. Stir in the 14.5 ounces tomato sauce or diced tomatoes and 2 cups low sodium chicken stock.
    Rice added to sautéed vegetables in a skillet, ready to be stirred and toasted.
  • Return the chicken to the pan and nestle it into the rice. Cover the pan and reduce the heat to low. Simmer for 18-20 minutes, or until the rice is done.
    Pan of simmering tomato sauce with chicken breasts being added in with tongs.
  • Once the rice is done, stir in the ½ cup sliced black olives and freshly chopped parsley, if desired.
    Skillet of cooked Spanish chicken and rice, topped with sliced black olives, ready to serve.

Notes

  • Let the chicken sit out while you prep so it cooks more evenly.
  • Cut chicken into bite-sized pieces for a quicker cook.
  • Dice veggies the same size so they cook at the same pace.
  • Toast the rice with the veggies for extra flavor and better texture.
  • Use tomato sauce for a smooth base or diced tomatoes for more texture.
  • Stick with long-grain rice so the grains stay fluffy and separate.
  • Keep the heat low when simmering so the rice stays tender and the chicken juicy
Storage
  • Fridge: Up to 4 days in an airtight container.
  • Freezer: Up to 3 months, cooled and well sealed. Thaw in the fridge overnight.
  • Reheat: Stovetop or microwave with a splash of chicken stock or water until hot.

Nutrition

Calories: 510kcal | Carbohydrates: 56g | Protein: 39g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 1561mg | Potassium: 1307mg | Fiber: 6g | Sugar: 8g | Vitamin A: 7151IU | Vitamin C: 106mg | Calcium: 86mg | Iron: 3mg