The delicious combination of rice and chicken with olives make everybody mouthwatering. It is the most favorite of all the states around the western Mediterranean, but this Spanish chicken and rice recipe with olives also most famous and delicious recipe.
Spanish chicken and rice recipe is one of those recipes that look supper dish that you can make with virtually no new struggle over your daily one pot meals. Chicken and rice dinner recipes only take a pinch of saffron, garlic and only yield a few minutes in the pan with onions and little.
There are many vegetable and rice recipes, but Spanish chicken and rice recipe with olives is all time my favorite recipe. Most olives produced in Spain are used to make olive oil. But most delicious ones make their way into jars for us to eat. Olives are available in a different flavor, black ones are much smokier, but the green olives have a brinier and saltier flavor. I love green olives all the time. Look! Below is your and also my favorite recipe.
1. Spanish Chicken and Rice Recipe with Olives
- 2 cups chicken stock
- 1 pinch saffron threads
- 4-6 chicken thighs, bone in and skin on Kosher salt and pepper to taste
- 2 tablespoons olive oil
- 2 heads garlic, peeled
- 1 yellow onion, diced
- Minced for garnish (optional)
- 1 cups white rice, uncooked
- 1 cup Spanish Queen Green Olives
Preheat the oven to 350oF. Add saffron to chicken broth. Heat the cast iron pot on high-level heat. Season the chicken with kosher salt and black pepper to taste. Transfer the chicken to pan, skin-side down, and cook until browned, about 4-5 minutes.
Flip and cook an extra 3-4 minutes. Transfer the chicken from the pot and set aside. Add olive oil to your skillet and heat over medium-high heat. Pure onions and cook for 3-4 minutes, once the onions are typically add in the garlic cloves and chef for 2-3 minutes until browned.
Now add uncooked rice and cook for a minute. Add chicken with saffron in it and also add the green olives and put the chicken back in skin side up. Cover it with foil and cook for 45-50 minutes.
See another Rice Recipe: Simple Summertime Basil Chicken Curry with Coconut Ginger Rice
2. Spanish Chicken and Chorizo Rice
- 2 tbsp. vegetable oil
- 8 ounces Spanish chorizo, skin removed, and cut into 1/4-inch coins
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch bits
- Kosher salt and black pepper
- 1 yellow onion, and cut into 1/4-inch dice
- 1 red bell pepper, seeded, cut into 1/4-inch dice
- 4 cloves garlic, milled
- 2 cups long-grain white rice
- 1 tbsp. paprika
- 3 cups chicken stock
- One 15-ounce, chopped tomatoes
- 1 cup frozen peas, thawed
- 3/4 cup small pimento-stuffed green olives
- Chopped fresh parsley or cilantro, for garnish
Preheat the large Dutch oven over medium-high heat. Add oil and let it hot. Add chorizo and cook it about 3 minutes, until some fat and crisps around the edges. Remove the chorizo to a paper towel platter and set aside.
Season chicken with salt and pepper and add to the pot. Cook until the chicken changes color all around, about 4-6 minutes. Transfer to a plate and set aside. Reduce the heat to medium high to medium and add the peppers, garlic, and onion. Cook until the veggies soften a bit and grow some color around the sides, about 5-7 minutes.
Add the paprika and rice and cook, stir, until toasted a bit, 1 to 2 minutes. Now, add the cooked chorizo, tomatoes, chicken, and stock, bring to boil. Allow rice to absorb the fluid about 5 minutes.
When rice peak thru liquid then stir and turn heat reduce to medium-low. Cover with closer cap and cook about 25 minutes, until the rice is fully cooked. Modify the seasoning to taste.
Add olives, chopped parsley, and peas. Stir everything together with a fork. Topping with more parsley and serve it, enjoy!