Yield: 4 servings
Spanish Chicken and Rice
This quick and easy Spanish Chicken and Rice recipe is a one skillet meal filled with tender chicken and flavorful rice stuffed with green olives and pearl onions. A Spanish inspired skillet dinner that takes 30 minutes to make!
Ingredients
- 1 lb boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 16 oz jar Spanish olives, drained
- 16 oz jar cocktail onions, drained
- 1 10 oz package yellow rice with saffron
- 1 can, 14.5 oz fire roasted tomatoes (do not drain)
- 2 ½ cups water or chicken broth
- 2 tablespoons butter
Instructions
- Salt and pepper chicken breasts on both sides.
- Using a heavy bottomed skillet (like a cast iron skillet), heat the olive oil over medium heat. Add chicken breasts to the hot oil and sear on each side for 3 minutes. They should turn golden brown in color.
- While the chicken is searing, add the onions and olives to the skillet, stirring every so often.
- Once chicken is seared on both sides, add the rice, water, tomatoes and butter. Stir until well combined.
- Bring mixture to a boil, stirring often, and boil for 1 minute.
- Reduce heat to a simmer and loosely cover skillet with foil or an off set lid. Simmer for 20-25 minutes, stirring occasionally, until rice is cooked. Serve immediately.
Notes
Do not over stir rice. Do not stir the rice too often while it is cooking, only stir it occasionally as needed. Overstirring your rice, as it cooks, will result in gummy/mushy rice.
Nutrition
Serving: 1, Calories: 532kcal, Carbohydrates: 30g, Protein: 39g, Fat: 29g, Saturated Fat: 7g, Polyunsaturated Fat: 20g, Cholesterol: 112mg, Sodium: 2905mg, Fiber: 7g, Sugar: 6g