Chicken & Spanish Rice
Americanized Spanish rice and flavorful chicken.
Main CourseAmericanTotal 10 minYield 1 servingScaled Quarter — ¼×
Main CourseAmericanTotal 10 minYield 1 ⅓ servingsScaled Third — ⅓×
Main CourseAmericanTotal 10 minYield 2 servingsScaled Half — ½×
Main CourseAmericanTotal 10 minYield 4 servingsScaled Original — 1×
Main CourseAmericanTotal 10 minYield 8 servingsScaled Double — 2×
Main CourseAmericanTotal 10 minYield 12 servingsScaled Triple — 3×
Main CourseAmericanTotal 10 minYield 16 servingsScaled Quadruple — 4×
Ingredients
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Instructions
- Combine seasoning and divide in half. Make lemon twists from the lemon skin for garnish, then juice the lemon and reserve.
- Toss chicken with 2 tbsp of oil and 1/2 of the seasoning.
- Add 1 tbsp oil to the skillet and brown the chicken on both sides 2-3 minutes. The chicken will not be cooked through. Work in batches and move to a plate when done.
- Add more oil if needed, then add the shallot (or onion) and cook briefly. Add rice, stirring gently until it just starts to turn golden.
- Add chicken stock, tomato paste, juice from the lemon, and remaining spice mix, and additional salt and pepper. Stir everything together, then layer the chicken on top.
- Bring to a boil, then reduce heat to low, cover the skillet and simmer until all the liquid is absorbed and the rice is tender. Remove from heat and let stand 10 minutes before serving.
- Garnish with cilantro (or parsley) and lemon twists.
Ingredients
Tap one to check it off
Instructions
- Combine seasoning and divide in half. Make lemon twists from the lemon skin for garnish, then juice the lemon and reserve.
- Toss chicken with 2 tbsp of oil and 1/2 of the seasoning.
- Add 1 tbsp oil to the skillet and brown the chicken on both sides 2-3 minutes. The chicken will not be cooked through. Work in batches and move to a plate when done.
- Add more oil if needed, then add the shallot (or onion) and cook briefly. Add rice, stirring gently until it just starts to turn golden.
- Add chicken stock, tomato paste, juice from the lemon, and remaining spice mix, and additional salt and pepper. Stir everything together, then layer the chicken on top.
- Bring to a boil, then reduce heat to low, cover the skillet and simmer until all the liquid is absorbed and the rice is tender. Remove from heat and let stand 10 minutes before serving.
- Garnish with cilantro (or parsley) and lemon twists.
Ingredients
Tap one to check it off
Instructions
- Combine seasoning and divide in half. Make lemon twists from the lemon skin for garnish, then juice the lemon and reserve.
- Toss chicken with 2 tbsp of oil and 1/2 of the seasoning.
- Add 1 tbsp oil to the skillet and brown the chicken on both sides 2-3 minutes. The chicken will not be cooked through. Work in batches and move to a plate when done.
- Add more oil if needed, then add the shallot (or onion) and cook briefly. Add rice, stirring gently until it just starts to turn golden.
- Add chicken stock, tomato paste, juice from the lemon, and remaining spice mix, and additional salt and pepper. Stir everything together, then layer the chicken on top.
- Bring to a boil, then reduce heat to low, cover the skillet and simmer until all the liquid is absorbed and the rice is tender. Remove from heat and let stand 10 minutes before serving.
- Garnish with cilantro (or parsley) and lemon twists.
Ingredients
Tap one to check it off
Instructions
- Combine seasoning and divide in half. Make lemon twists from the lemon skin for garnish, then juice the lemon and reserve.
- Toss chicken with 2 tbsp of oil and 1/2 of the seasoning.
- Add 1 tbsp oil to the skillet and brown the chicken on both sides 2-3 minutes. The chicken will not be cooked through. Work in batches and move to a plate when done.
- Add more oil if needed, then add the shallot (or onion) and cook briefly. Add rice, stirring gently until it just starts to turn golden.
- Add chicken stock, tomato paste, juice from the lemon, and remaining spice mix, and additional salt and pepper. Stir everything together, then layer the chicken on top.
- Bring to a boil, then reduce heat to low, cover the skillet and simmer until all the liquid is absorbed and the rice is tender. Remove from heat and let stand 10 minutes before serving.
- Garnish with cilantro (or parsley) and lemon twists.
Ingredients
Tap one to check it off
Instructions
- Combine seasoning and divide in half. Make lemon twists from the lemon skin for garnish, then juice the lemon and reserve.
- Toss chicken with 2 tbsp of oil and 1/2 of the seasoning.
- Add 1 tbsp oil to the skillet and brown the chicken on both sides 2-3 minutes. The chicken will not be cooked through. Work in batches and move to a plate when done.
- Add more oil if needed, then add the shallot (or onion) and cook briefly. Add rice, stirring gently until it just starts to turn golden.
- Add chicken stock, tomato paste, juice from the lemon, and remaining spice mix, and additional salt and pepper. Stir everything together, then layer the chicken on top.
- Bring to a boil, then reduce heat to low, cover the skillet and simmer until all the liquid is absorbed and the rice is tender. Remove from heat and let stand 10 minutes before serving.
- Garnish with cilantro (or parsley) and lemon twists.
Ingredients
Tap one to check it off
Instructions
- Combine seasoning and divide in half. Make lemon twists from the lemon skin for garnish, then juice the lemon and reserve.
- Toss chicken with 2 tbsp of oil and 1/2 of the seasoning.
- Add 1 tbsp oil to the skillet and brown the chicken on both sides 2-3 minutes. The chicken will not be cooked through. Work in batches and move to a plate when done.
- Add more oil if needed, then add the shallot (or onion) and cook briefly. Add rice, stirring gently until it just starts to turn golden.
- Add chicken stock, tomato paste, juice from the lemon, and remaining spice mix, and additional salt and pepper. Stir everything together, then layer the chicken on top.
- Bring to a boil, then reduce heat to low, cover the skillet and simmer until all the liquid is absorbed and the rice is tender. Remove from heat and let stand 10 minutes before serving.
- Garnish with cilantro (or parsley) and lemon twists.
Ingredients
Tap one to check it off
Instructions
- Combine seasoning and divide in half. Make lemon twists from the lemon skin for garnish, then juice the lemon and reserve.
- Toss chicken with 2 tbsp of oil and 1/2 of the seasoning.
- Add 1 tbsp oil to the skillet and brown the chicken on both sides 2-3 minutes. The chicken will not be cooked through. Work in batches and move to a plate when done.
- Add more oil if needed, then add the shallot (or onion) and cook briefly. Add rice, stirring gently until it just starts to turn golden.
- Add chicken stock, tomato paste, juice from the lemon, and remaining spice mix, and additional salt and pepper. Stir everything together, then layer the chicken on top.
- Bring to a boil, then reduce heat to low, cover the skillet and simmer until all the liquid is absorbed and the rice is tender. Remove from heat and let stand 10 minutes before serving.
- Garnish with cilantro (or parsley) and lemon twists.
Notes
Try this with limes and oranges? Perhaps add some soaked red or white beans?