|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 9g||47%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 5g||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a classic Spanish-style chicken and rice recipe made with chicken parts, rice, saffron, garlic, and other vegetables and seasonings. The recipe is a classic in many Latin American countries, and it is a popular dish in Florida.
- 1 broiler-fryer chicken (about 2 1/2 to 3 pounds, cut into serving pieces)
- 2 teaspoons salt (divided)
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 1 red bell pepper (seeded and chopped)
- 1 can (15 ounces) tomatoes (diced, drained)
- 2 large cloves garlic (minced)
- 1/4 teaspoon hot pepper sauce
- 1 1/2 cups uncooked long-grain white rice
- 2 1/2 cups chicken broth (low sodium preferred)
- 8 saffron threads
- 1 cup frozen peas (thawed)
Gather the ingredients.
Sprinkle the chicken pieces lightly with 1 teaspoon of salt and the ground paprika.
Heat the oil in a large skillet or saute pan over medium heat. Add the chicken pieces and brown on all sides, about 10 to 12 minutes total. Remove the chicken to a plate and set aside.
Add the onion, red bell pepper, and tomatoes to the skillet. Saute until the onion is translucent. Add the garlic and saute for 1 to 2 minutes longer. Add the hot pepper sauce and the rice. Saute for about 3 to 5 minutes, or until the rice is well coated with the fat.
Add the broth to the pan and bring to a boil; crumble the saffron threads over the mixture. Add the chicken pieces to the rice. Cover the pan and simmer for about 20 minutes, or until the rice is tender. Stir occasionally.
Stir the rice and add the peas. Cover and simmer for about 5 minutes longer.
Taste and adjust seasonings with more salt or hot sauce, as needed.
Serve hot with a green salad.