Spanish Chicken and Rice Recipe

4.5 3 2
Spanish Chicken and Rice Recipe
Spanish Chicken and Rice Recipe photo by Taste of Home
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Spanish Chicken and Rice Recipe

Read Reviews
4.5 3 2
Publisher Photo
I'VE had this recipe for 50 years and have probably made it hundreds of times. This dish can be prepared quickly. The portions are just right for two people, and any leftovers are just as delicious the next day. -Mary Nelms, Jacksonville, Florida
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.

Ingredients

  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 2 bone-in chicken breast halves
  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 garlic clove, minced
  • 1 jar (2-1/2 ounces) sliced pimientos, drained
  • 1/2 cup uncooked rice
  • 1-1/4 cups chicken broth
  • 1/2 teaspoon ground turmeric
  • 1/8 to 1/4 teaspoon chili powder

Directions

Combine flour, 1/2 teaspoon of salt and pepper in a large resealable plastic bag. Add chicken and shake until well coated. In a skillet, brown chicken in butter over medium heat. Remove chicken; set aside and keep warm.
In the pan drippings, saute onion, green pepper and garlic until tender. Add pimientos and rice. Reduce heat; cook for 2 minutes, stirring occasionally. Stir in broth, turmeric, chili powder and remaining salt; bring to a boil.
Pour into an ungreased 2-qt. baking dish; top with chicken. Cover and bake at 350° for 45 minutes or until chicken juices run clear and rice is tender. Yield: 2 servings.
Originally published as Spanish Chicken and Rice in Reminisce May/June 1998, p45

Nutritional Facts

1 each: 466 calories, 10g fat (5g saturated fat), 106mg cholesterol, 1909mg sodium, 51g carbohydrate (4g sugars, 3g fiber), 40g protein.

  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 2 bone-in chicken breast halves
  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 garlic clove, minced
  • 1 jar (2-1/2 ounces) sliced pimientos, drained
  • 1/2 cup uncooked rice
  • 1-1/4 cups chicken broth
  • 1/2 teaspoon ground turmeric
  • 1/8 to 1/4 teaspoon chili powder
  1. Combine flour, 1/2 teaspoon of salt and pepper in a large resealable plastic bag. Add chicken and shake until well coated. In a skillet, brown chicken in butter over medium heat. Remove chicken; set aside and keep warm.
  2. In the pan drippings, saute onion, green pepper and garlic until tender. Add pimientos and rice. Reduce heat; cook for 2 minutes, stirring occasionally. Stir in broth, turmeric, chili powder and remaining salt; bring to a boil.
  3. Pour into an ungreased 2-qt. baking dish; top with chicken. Cover and bake at 350° for 45 minutes or until chicken juices run clear and rice is tender. Yield: 2 servings.
Originally published as Spanish Chicken and Rice in Reminisce May/June 1998, p45

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Reviews forSpanish Chicken and Rice

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MY REVIEW
herbsnflowers User ID: 4497930 245931
Reviewed Mar. 24, 2016

"This is a perfect recipe for company, easy to put together ahead of time ,then bake for dinner. The rice is so good I could eat just that for a meal! i did submit 5 stars but it dosen't seem to show in my review."

MY REVIEW
Sylviaadevries User ID: 5525466 59311
Reviewed Dec. 23, 2012

"I love this recipe for Spanish chicken. It tastes so much like something my Mexican Nana would make. First time I made this it was too salty for my preference. Since then I have omitted the salt and it comes out perfect for my family and me."

MY REVIEW
nershka User ID: 3745111 22169
Reviewed Jan. 21, 2009

"delicious! I made this for my boyfriend and it was fast and easy. We both loved it!"

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