One Pot Chicken and Spanish Rice

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  • PREP: 15min

  • COOK: 25min

  • SERVES: 4

  • PREP: 15min

  • COOK: 25min

  • SERVES: 4

  • Chicken

One of my favorite one pot meals, this fast chicken and rice recipe will become a weeknight dinner staple. The ideal main course, this recipe blends comfort food with minimal cleanup. Best of all, this dish is totally flexible – prefer long grain brown rice over white? Just cook a little longer. Want to cut up the boneless skinless chicken breasts in your freezer instead of tenders? Go right ahead. No Dutch oven, but have an Instant Pot? No problem! Cook steps 1-5 on sauté mode, then pressure cook on high for approximately 8 minutes. I promise you’ll end up with a family favorite no matter what. Plus, those Spanish flavors are to die for!

Ingredients (15):

  • 10 ButcherBox Chicken Tenders, halved
  • 1 Tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tsp paprika
  • 2 cloves garlic, minced
  • 1 red pepper, medium dice
  • 1 small onion, medium dice
  • 1 poblano or green pepper, medium dice
  • 1 c long grain rice
  • 1 c crushed tomatoes
  • 1 pinch saffron
  • 1½ c chicken stock
  • 1 c green olives, halved
  • ⅛ c cilantro, chopped (optional)

Directions:

  1. Preheat Dutch oven on medium high heat.
  2. Pat chicken tenders dry with paper towel. Season with kosher salt and freshly ground black pepper.
  3. Add olive oil to Dutch oven, and sauté chicken tenders for 3 min, stirring occasionally.
  4. Add saffron, onions, peppers, garlic and paprika. Sauté for 3 more min, stirring continuously.
  5. Add rice and continue to stir for 2 min, or until rice turns opaque.
  6. Add crushed tomatoes and chicken stock. Bring to a simmer, then cover and cook on low heat for 25 min, or until rice is fully cooked.
  7. Stir in olives and cilantro if desired.

Happy Eating!

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