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How to Make Spanish Chicken and Yellow Rice
I cannot stress this enough when I say I make this dish for everyone: weddings, baby showers, birthday parties, family and friends, and even my son's football team. Go, Pirates! It's a main dish that goes a long way. Not too long ago, we had family out from California for a week-long Jersey Shore visit. I made this dish one night for our guests, and it was a huge hit again. So this one's for you, Aunt Penny!
Here's my crowd-pleasing Spanish chicken and yellow rice masterpiece.
- 5 lbs Skinless Chicken Thighs, Bone-in or Deboned
- 2 Cans 28 oz Diced Tomatoes, Fire Roasted
- 1 Red and 1 Green Bell Pepper
- 2 Sweet Onions, or Spanish Onions
- 2 Sweet Peppers, Hungarian or Other
- 4 Garlic Cloves, Diced
- 1 Tbsp Thyme
- 1 Tbsp Oregano
- 2 Bay Leaves
- 1 Tbsp Paprika, Sweet
- 1 Pack Goya Sazo'n, Spanish Seasoning
- 2 Cups Flour, Use as Needed
- 1 Cup Olive Oil, Use as Needed
- 3 Cups Chicken Stock, Use as Needed
- 1 Cup Dry White Wine, Use as Needed
- 1 Cup Red or Green Olives (Pitted), Use as Needed
- 1/4 Cup Capers (Pitted), Use as Needed
- 2 Packs Yellow Rice Mix, Vigo Saffron Yellow Rice
- 1 Cup Green Peas, Fresh or Frozen
Instructions for Spanish Chicken
Let's do some dicing. Dice and slice your peppers and onions.
Getting Your Spices On
Thyme, bay leaves, oregano, paprika, Spanish seasoning mix, and garlic—talk about bringing the flavors to the table. You're going to go crazy once these start bringing their aroma to the air. My house smells great once these are added to the pot.
Flour (Dusting) the Chicken & Frying It Up in the Pan (Pot)
Your vegetables are diced and your spices are ready. Pour some flour on a plate and season it with salt & pepper, some paprika and a pack of the Spanish seasoning. Start heating 3 tablespoons of olive oil in the pot at low/medium heat.
Coat each piece of chicken in the seasoned flour and gentle put in pot. Cook for 3 minutes on each side. Do this in batches and remove each done piece of cooked chicken and place in a bowl until pieces of chicken are done.
Note: Do not worry if they are not totally cooked through. These are going back in the pot later for a slow and low simmering.
Time to Add the Goodness
At this point, we are going to start adding the flavors. In the deglazed pot, add the spices in 2 tablespoons of olive oil. Let the spices heat up a little in the pot. With a wooden spoon, move them around as they simmer.
- Place spices in heated por for 1 to 2 minutes. Mix as they simmer in the olive oil.
- Once the spices are hot, add the diced vegetables and mix well.
- Now add the chicken stock and mix.
- Open the can of fire roasted tomatoes and pour into pot with all juices.
- Cover and simmer for 5 minutes.
Note: Let all these flavors melt together and become friends for 5 minutes.
Heated Spices, Diced Vegetables, Chicken Stock, and Fire Roasted Tomatoes
Time to Add the Chicken and Juices
Now we are ready to add the chicken and combine everything in the pot and simmer on low heat for one hour on the stove top.
- In the pot, submerge each piece of chicken in the pot and scrape and pour all remaining juices in the pot too.
- Cover and simmer for 1 hour on stove top.
Yellow Spanish Rice With Green Peas
At times, I make my own Spanish yellow rice but today, I purchased two packets. All you need to do here is bring 5 cups of water to a boil, add 2 tablespoons of olive oil, open yellow rice packets, pour into pan, and lower heat to low. Let it simmer for 20 minutes.
Optional: I add frozen green peas to the rice mix.
Spanish Yellow Rice With Green Peas
Dinner Is Served: Spanish Chicken With Spanish Yellow Rice
I hope you enjoy this great dish as much as my family and friends do. I've made this for large catering events (weddings, baby showers, birthday parties and corporate events). It’s always a hit, and the yellow rice and chicken go a long way in serving guests.