Spanish-Style Chicken and Rice  recipe
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spanish rice and chicken, garnished with green peas and hardboiled eggs

  


Spanish-Style Chicken and Rice

I love when recipes are quick and still call for all the "right" ingredients...

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Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00

US/Metric: [convert to metric]

Ingredients


Preparation

1. Pat chicken dry with paper towels and season with salt and pepper. Dredge chicken in flour to coat and shake off excess. Heat 2 tablespoons of oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown chicken well on one side, about 5 minutes. Transfer chicken to plate and set aside.

2. Add remaining tablespoon oil to skillet and return to medium-high heat until shimmering. Add chorizo, onion, bell pepper, saffron and teaspoon salt and cook until onion is softened, about 5 minutes. Stir in rice and garlic and cook until fragrant, about 30 seconds.

3. Stir in broth, scraping up any browned bits. Nestle chicken into rice, browned side up. Cover and cook over medium-low heat until liquid is absorbed and thickest part of chicken registers 160F (70C) on instant-read thermometer, about 10 minutes.

4. Transfer chicken to plate. Off heat, sprinkle peas over rice, cover and let warm through, about 2 minutes.

5. Season with salt and pepper to taste and serve with chicken.


Cuisine: Spanish Main Ingredient: Chicken

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Spanish-Style Chicken and Rice Reviews

100% would make "Spanish-Style Chicken and Rice " again.

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If you cant find chorizo, use tasso, andouille or linguica sausage. Source: The Best 30-Minute Recipes From the Editors of Cooks Illustrated.

[I posted this recipe.]

cleverktcleverkt :  :  2y 45w 4d ago


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