- 2 tablespoons olive oil, divided
- 1 (2 to 3 pound) whole chicken, cut into pieces
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup uncooked white rice
- 1 (14.5 ounce) can whole peeled tomatoes, with liquid
- 1 3/4 cups chicken broth
- 1 bay leaf
- 2 teaspoons paprika
- 1/4 teaspoon ground black pepper
- Heat 1 tablespoon oil in a large skillet over medium high heat until hot, not smoking. Add chicken pieces and saute until browned, about 5 minutes each side. Remove chicken from skillet and set aside.
- Heat remaining 1 tablespoon oil in skillet, then add onion and bell pepper and saute, stirring frequently, until onion is translucent (about 5 minutes).
- Add rice and saute about 2 minutes, stirring, to coat the rice with the oil. Then add the reserved chicken, tomatoes with liquid, chicken broth, bay leaf, paprika and ground black pepper. Bring to a boil.
- Reduce heat to medium low and simmer for 20 minutes, stirring occasionally. Remove bay leaf and serve.
03/26/2017
recipepes.com
Spanish Rice Chicken, recipe
PT15M
PT1H
5
455 calories
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