Savory Slow-Cooked Spanish Chicken with Rice
Experience the vibrant flavors of Spain with this Savory Slow-Cooked Spanish Chicken with Rice recipe! This comforting one-pot meal features tender chicken pieces simmered in a rich blend of saffron-infused rice, juicy tomatoes, and a medley of vegetables. Perfect for gatherings, it pairs wonderfully with a fresh green salad and crusty bread. Enhance the dish with a drizzle of hot pepper sauce for those who crave a spicy kick. Ideal for busy weeknights or weekend family dinners, this recipe will become a household favorite!
6
Servings
N/A
Calories
14
Ingredients
Ingredients
saffron threads
1/4 teaspoon (soaked in 2 tablespoons of boiling water (or use 1 teaspoon turmeric))
vegetable oil
1 tablespoon (for browning chicken)
chicken pieces
3 lbs (skin-on breasts, skinless legs and thighs)
onions
2 (finely chopped)
garlic cloves
4 (minced)
salt
1 teaspoon
black pepper
1/4 teaspoon (freshly ground)
converted long grain rice
1 1/2 cups
canned tomatoes
28 ounces (chopped with juice)
chicken stock
1 1/2 cups (or 1 cup chicken stock plus 1/2 cup dry white wine)
green bell pepper
1 (finely chopped)
green peas
1 cup (thawed if frozen)
pimento-stuffed olives
optional (sliced for garnish)
hot pepper sauce
optional (for serving)
Instructions
1
In a non-stick skillet, heat the vegetable oil over medium-high heat until shimmering.
2
Add the chicken pieces in batches, browning them lightly on all sides. Once browned, transfer the chicken to the slow cooker stoneware.
3
Lower the heat to medium and add the chopped onions to the skillet. Cook, stirring regularly, until the onions are softened and translucent.
4
Stir in the minced garlic, salt, and black pepper; sauté for 1 minute until fragrant.
5
Add the converted long grain rice to the skillet and stir until all the grains are coated in the mixture.
6
Incorporate the soaked saffron (or turmeric), chopped tomatoes with their juice, and chicken stock into the skillet. Stir well to combine all the ingredients.
7
Pour the mixture over the browned chicken in the slow cooker, ensuring everything is well combined.
8
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is cooked through and the juices run clear when pierced with a fork.
9
About 20 minutes before serving, stir in the finely chopped green bell pepper and thawed green peas. Cover and continue cooking on HIGH until the vegetables are heated through.
10
Garnish with sliced pimento-stuffed olives, if using, and serve with hot pepper sauce on the side for those who like extra heat.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Slow-Cooked Spanish Chicken with Rice?
It is a vibrant Spanish-style one-pot meal featuring chicken simmered with saffron-infused rice, tomatoes, and a medley of vegetables.
How many servings does this recipe make?
This recipe makes 6 servings.
How long does it take to cook on the LOW setting?
The dish should cook for 6 to 8 hours on LOW.
How long does it take to cook on the HIGH setting?
The dish should cook for 3 to 4 hours on HIGH.
What weight of chicken is required?
The recipe requires 3 lbs of chicken pieces.
What specific chicken cuts are recommended?
It is recommended to use skin-on breasts and skinless legs and thighs.
Can I substitute saffron if I do not have it?
Yes, you can substitute 1/4 teaspoon of saffron with 1 teaspoon of turmeric.
How should I prepare the saffron threads?
Soak 1/4 teaspoon of saffron threads in 2 tablespoons of boiling water before using.
What type of rice is best for this recipe?
Converted long grain rice is the best choice for this slow cooker meal.
Do I need to brown the chicken before slow cooking?
Yes, brown the chicken pieces in a skillet with vegetable oil before adding them to the slow cooker.
How should the onions be cooked?
The onions should be finely chopped and sautéed until softened and translucent.
When do I add the garlic to the skillet?
Stir in the minced garlic after the onions have softened and sauté for 1 minute until fragrant.
Should the rice be toasted in the skillet?
Yes, add the rice to the skillet and stir until all the grains are coated in the onion and oil mixture.
Do I drain the canned tomatoes?
No, use 28 ounces of chopped tomatoes with their juice.
Can I use white wine in this recipe?
Yes, you can substitute 1/2 cup of the chicken stock with 1/2 cup of dry white wine.
When do I add the green peas?
Stir in the green peas about 20 minutes before serving.
When do I add the green bell pepper?
The finely chopped green bell pepper is added 20 minutes before serving.
How do I know the chicken is fully cooked?
The chicken is cooked when it is tender and the juices run clear when pierced with a fork.
What is a recommended garnish for this dish?
Sliced pimento-stuffed olives make an excellent garnish.
How can I make the dish spicy?
Serve the dish with hot pepper sauce on the side for those who prefer extra heat.
What side dishes pair well with this chicken?
It pairs wonderfully with a fresh green salad and crusty bread.
How many garlic cloves are used?
The recipe calls for 4 minced garlic cloves.
How much vegetable oil is needed?
You need 1 tablespoon of vegetable oil for browning the chicken.
Is this recipe considered a one-pot meal?
Yes, it is a comforting one-pot meal that minimizes cleanup.
Should the green peas be fresh or frozen?
The recipe calls for 1 cup of green peas, thawed if they were frozen.
What is the first step in the instructions?
Heat the vegetable oil in a non-stick skillet over medium-high heat.
How many onions are required for this recipe?
You will need 2 finely chopped onions.
What should I do after adding the final vegetables?
Cover and continue cooking on HIGH until the vegetables are heated through.
How much chicken stock is used?
The recipe uses 1 1/2 cups of chicken stock.
Is this recipe suitable for a busy weeknight?
Yes, it is ideal for busy weeknights or weekend family dinners.