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Spanish Rice Chicken II

Spanish Rice Chicken II

Name: Spanish Rice Chicken II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 ¾ cups chicken broth; 1 bay leaf; 2 teaspoons paprika; ¼ teaspoon ground black pepper

Rating: 4.16 stars

43 Ratings
33 Reviews
7 Photos

Chicken pieces of your choice simmered with rice, tomatoes, onion, bell pepper and spices. This is a delicious and filling dish that you won't be able to get enough of!

By Sarah Zourdoumis

Recipe Summary

prep:

15 mins

cook:

30 mins

total:

45 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1

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.

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Step 2

Heat remaining 1 tablespoon oil in skillet, then add onion and bell pepper and saute, stirring frequently, until onion is translucent (about 5 minutes).
Step 3

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.
Step 4

Reduce heat to medium low and simmer for 20 minutes, stirring occasionally. Remove bay leaf and serve.

Nutrition Facts

Per Serving:

876.5 calories; protein 57.6g 115% DV; carbohydrates 45.7g 15% DV; fat 50.2g 77% DV; cholesterol 212.8mg 71% DV; sodium 348.7mg 14% DV. Full Nutrition

Reviews (33)

Most helpful positive review

CurlyKel

09/05/2006

To make this more like my Abuela's arroz con pollo I used a little less broth (we use about 1 1/2 cups total liquid per cup of rice) and a small packet of Goya seasoning con azafran instead of the paprika and pepper. It was great! Read More

Helpful

(58)

Most helpful critical review

Tara

07/22/2007

Well i thought i would try this but sorry we didnt like this very well at all.I will stick with my gram's recipe much more flavorfull.Thnx anyway Read More

Helpful

(3)

43 Ratings

5 star values: 14
4 star values: 24
3 star values: 3
2 star values: 2
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

CurlyKel

09/05/2006

Helpful

(58)

FoodieGal

09/27/2006

This is a great foundation recipe - it can be taylored to fit many tastes. I found it took longer to brown the chicken but the rest of the recipe is pretty accurate. I did my own version: Substituted olive oil with canola oil; Supplemented the paprika with cumin; Used the chicken skin to flavor the rice and peppers then discarded the skin; Supplemented the bell pepper with 3 more serano peppers; Supbtituted whole tomates & liquid with diced tomatoes & liquid; Also I believe using my Le Cruset for this dish made it better than a regular pot. I think it will make good leftovers too. Read More

Helpful

(32)

Kathy

04/25/2008

This was a really tasty dish--my lover loved it. I used boneless skinless chicken breasts and canned diced tomatoes with green chilis. This one is a keeper because we love Mexican dishes and this tastes quite authentic. Read More

Helpful

(29)

Heidi Nyhart Owen

01/04/2008

Wow; Incredible great recipe that I will make again and again. My changes..1 tsp cumin instead of paprika and rotel diced tomatoes with a small can of tomotoe sauce. Rice takes forever to cook in the dry air of Las Vegas so I thought the extra liquid would help and it did! Read More

Helpful

(11)

pippino

07/15/2010

First time making anything like this.....was delicious!! I also took out the paprika and replaced it with goya seasoning con azafran....was FANTASTIC!!! Read More

Helpful

(9)

KATANNE

06/28/2003

this recipe was really quick and easy. I had my dad over for dinner that night and it reminded us both of something my mother sed to make!! Read More

Helpful

(7)

Tania

10/10/2008

I used boneless/skinless chicken thighs for this but otherwise followed the recipe exactly. Really easy to prepare great weeknight dinner because of minimal prep. The taste was very yummy! I may try this in the crockpot next time. My family raved at how great this tasted! Read More

Helpful

(6)

Donna

01/23/2007

I had a taste for the 'real' Spanish Rice and am I glad I searched this site. This recipe turned out so nice. I wanted to eat it all myself. Read More

Helpful

(6)

PROUDDEMOCRAT27

07/25/2004

This is an AMAZING dish. I was skeptical about this dish due to the dejà-vu-ness of the ingredients but at the end the rice and chicken came out SO flavorful. I think the secret lies in the olive oil. Read More

Helpful

(5)

Tara

07/22/2007

Well i thought i would try this but sorry we didnt like this very well at all.I will stick with my gram's recipe much more flavorfull.Thnx anyway Read More

Helpful

(3)

More Reviews

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Nutritional Information

Spanish Rice Chicken II

Servings Per Recipe: 4
Calories: 876.5

% Daily Value *

protein: 115 %

carbohydrates: 15 %

exchange other carbs:

dietary fiber: 12 %

sugars:

fat: 77 %

saturated fat: 67 %

cholesterol: 71 %

vitamin a iu: 25 %

niacin equivalents: 254 %

vitamin b6: 83 %

vitamin c: 68 %

folate: 35 %

calcium: 9 %

iron: 34 %

magnesium: 31 %

potassium: 25 %

sodium: 14 %

thiamin: 35 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Spanish Rice Chicken II

1 of 33

All Reviews

CurlyKel

09/05/2006

Helpful

(58)

FoodieGal

09/27/2006

Helpful

(32)

Kathy

04/25/2008

Helpful

(29)

Heidi Nyhart Owen

01/04/2008

Helpful

(11)

pippino

07/15/2010

First time making anything like this.....was delicious!! I also took out the paprika and replaced it with goya seasoning con azafran....was FANTASTIC!!!

Helpful

(9)

KATANNE