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Spanish Chicken and Rice | Grandbaby Cakes

Spanish Chicken and Rice

Spanish Chicken and Rice- Time to try the most comforting dinner ever! Filled with flavor and incredible spices, this dish is sure to please everyone for Sunday supper!

Course Main Course
Cuisine Spanish
Keyword chicken, comfort food, crowd pleasers
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 635 kcal
Author Jocelyn of Grandbaby Cakes

Ingredients

  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon adobo seasoning
  • 1 teaspoon chipotle chili powder
  • 3/4 teaspoon smoked paprika
  • 8 chicken legs or 6 chicken thighs
  • Salt and Pepper to taste
  • 3 tablespoons Land O Lakes® Butter with Canola Oil
  • 1 ½ cups diced onion, green and red peppers
  • ½ tube of loose chorizo sausage in small pieces
  • 1 tablespoon tomato paste
  • 2 cups brown rice
  • 3 ½ cups chicken stock
  • ½ cup fresh lime juice
  • 15 ounces diced tomatoes 1 can
  • 15 ounces pigeon peas, rinsed and drained 1 can
  • 1/2 teaspoon garlic powder
  • Chopped cilantro for garnish

Instructions

  1. Start by preheating your oven to 380 degrees.
  2. Add ground cumin, adobo seasoning, chili powder and paprika to a small bowl and whisk together until combined then set aside.
  3. Pat chicken dry on all sides with a paper towel then season chicken pieces with salt and pepper to taste on both sides. Sprinkle about a ⅓ of the seasonings on chicken on both sides and set the rest to the side.
  4. Add butter with canola oil to Dutch oven over medium high heat. Once it’s melted, brown chicken on both sides until a golden brown color develops then remove chicken from Dutch oven and set aside.
  5. Next add onion, peppers and chorizo to Dutch oven and cook until they are tender and sausage is nice and browned.
  6. Add tomato paste and mix in well.
  7. Next stir in rice along with chicken stock, lime juice, diced tomatoes, pigeon peas, garlic powder and remaining spice mix and bring to a boil. Once boiling, bring down to medium low heat and cover lid for 30 minutes.
  8. Next remove lid and add chicken to the Dutch oven and place in the oven and cook for another 40-50 minutes or until chicken is completely cooked through and the rice has absorbed liquid and is nice and soft. Cool for 10 minutes then top with cilantro and serve.

Recipe Video

Nutrition Facts
Spanish Chicken and Rice
Amount Per Serving
Calories 635 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 9g 45%
Cholesterol 137mg 46%
Sodium 374mg 16%
Potassium 915mg 26%
Total Carbohydrates 59g 20%
Dietary Fiber 6g 24%
Sugars 4g
Protein 32g 64%
Vitamin A 10.3%
Vitamin C 15.3%
Calcium 8.4%
Iron 19.9%
* Percent Daily Values are based on a 2000 calorie diet.