Spanish Chicken and Rice Recipe
This Spanish Chicken and Rice Recipe is the most comforting dinner ever! Filled with flavor and incredible spices and made in one pot, this easy chicken dish is sure to please everyone for Sunday supper.
Servings: 8 servings
Calories: 635kcal
Ingredients
- 1 ½ teaspoons ground cumin
- 1 teaspoon adobo seasoning
- 1 teaspoon chipotle chili powder
- ¾ teaspoon smoked paprika
- 8 chicken legs or 6 chicken thighs
- Salt and Pepper to taste
- 3 tablespoons olive 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
- ½ teaspoon garlic powder
- Chopped cilantro for garnish
Instructions
- Start by preheating your oven to 380 degrees.
- Add ground cumin, adobo seasoning, chili powder and paprika to a small bowl and whisk together until combined then set aside.
- 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.
- 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.
- Next add onion, peppers and chorizo to Dutch oven and cook until they are tender and sausage is nice and browned.
- Add tomato paste and mix in well.
- 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.
- 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.
Video
Notes
Store the leftover rice and chicken in an airtight container for up to five days. You can also freeze the chicken for up to three months. I hesitate to freeze rice as it can be a bit mushy when thawed.
Reheat the dish in an oven-safe casserole dish in a 325-degree oven for 20 minutes or until the chicken is heated through. You can also reheat a single serving in the microwave.
Nutrition
Calories: 635kcal | Carbohydrates: 59g | Protein: 32g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 137mg | Sodium: 374mg | Potassium: 915mg | Fiber: 6g | Sugar: 4g | Vitamin A: 515IU | Vitamin C: 12.6mg | Calcium: 84mg | Iron: 3.6mg