Ingredients
-
9
-
-
-
4 - 6
-
1
-
2
-
1
-
2
-
2
-
2
-
1 1/4
-
1
-
3 1/2
-
3/4
-
1
Directions
Spanish Chicken With Rice and Olives, I most always add in some chorizo or smoked dry sausage to this just to boost up the flavor a bit If you have a large electric fypan, then use it for this recipe Please include the saffron, it really makes this recipe!, Looked beautiful when it was done but we didn’t like it , This is the first time I am reviewing one of your recipes, but I have tried many of them and I love them all!! This is a very tasty dish for any season and I love that it is all done in one skillet! Thank you for sharing all of your delicious recipes!
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Steps
|
1
Done
|
Season the Chicken Pieces With Salt and Pepper. |
|
2
Done
|
Heat Oil in a Large Heavy Skillet Over Medium-High Heat Until Hot but not Smoking. |
|
3
Done
|
Brown the Chicken Well on Both Sides; Transfer to a Plate. |
|
4
Done
|
Add in Onion, Red Bell Pepper and Dryed Chili Flakes; Saute For 5 Minutes. |
|
5
Done
|
Add in Garlic, Paprika and Rice and Saute For 3 Minutes, Stirring With a Wooden Spoon. |
|
6
Done
|
Add in Wine and Bring to a Boil; Simmer Uncovered For 3 Minutes. |
|
7
Done
|
Add in Tomatoes With Juice, Chicken Broth, Saffron and Bay Leaf; Simmer For About 6-7 Minutes. |
|
8
Done
|
Return the Chicken Along With Any Juices from the Bowl or Plate Back to the Skillet and Nestle Into the Rice . |
|
9
Done
|
Cook Covered Over Low Heat Until the Chicken Is Cooked Through and the Rice Is Tender and Most of the Liquid Is Absorbed (about 20-25 Minutes, It Might Take More or Less Time). |
|
10
Done
|
Add in the Peas and Olives, Season With Salt and Pepper to Taste. |
|
11
Done
|
Cover the Skillet and Let Stand For 10 Minutes Before Serving. |
