Skip to main contentSkip to footer
Join now & get access to 11,000+ healthy, delicious recipes
Photo of Spanish-style skillet chicken with rice by WW

Spanish-style skillet chicken with rice

9
Points®
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Easy
A fantastic one-pot meal, chicken and rice is the essence of Spanish comfort food. Tender rice and chicken are flavored with sauteed onion and garlic, then married in flavor with tart cherry tomatoes, smoky paprika and cumin. The final addition of briny olives rounds out the dish. Perfect for a warming family dinner, this dish is on the table in under and hour and cooks in one-pot, making clean-up a snap. Sweet smoked paprika is the more tame variety but hot smoked paprika will add a nice kick to your dish.

Ingredients

Olive oil

2 tsp

Garlic

2 clove(s), minced

Onion

1 medium, chopped

Uncooked skinless boneless chicken thigh

15 oz, cut into bite-size pieces (about 6 thighs)

Paprika

1 tsp, Spanish-smoked variety, or to taste

Ground cumin

½ tsp

Table salt

½ tsp, or to taste

Black pepper

¼ tsp, freshly ground, or to taste

Red bell pepper

2 large, roasted, cut into strips*

Cherry tomatoes

2 cup(s), halved

Chicken broth

1¾ cup(s)

Uncooked white rice

1 cup(s), converted-variety

Olives

15 olive(s), medium, green, sliced

Instructions

  1. Heat oil in large nonstick skillet over medium heat. Add garlic and onion; cook, stirring frequently, until slightly golden, about 5 to 8 minutes. Add chicken; brown 3 minutes per side. Stir in paprika, cumin, salt, pepper, red pepper and tomatoes.
  2. Add broth and bring to a boil; stir in rice. Cover skillet, reduce heat to low and simmer until rice is tender, about 22 minutes. Remove from heat and stir in olives; set aside, covered, for 5 minutes. Yields about 1 3/4 cups per serving.

Notes

*To roast a pepper, place it over a flame and scorch it on all sides. Place the pepper in a paper bag, close it tightly and set it aside for 30 minutes; remove pepper from bag and scrape off skin with your hands or a paper towel. Then core and seed pepper. If desired, you can buy jarred roasted red peppers packed in water and just rinse the peppers before using them.Add a splash of sherry vinegar when serving (optional).

People Also Like

People Also Like