Spanish Chicken with Rice Chicken for Almodovar
Experience the vibrant flavors of Spain with this tantalizing recipe for Spanish Chicken with Rice, inspired by the bold and colorful spirit of Almodóvar's cinematic masterpieces. Tender, golden-brown chicken thighs are nestled into a bed of saffron-infused rice studded with sweet red bell peppers, garlic, and a medley of aromatic spices like paprika and cumin. A splash of dry white wine adds depth, while juicy tomatoes and chicken broth create a rich, savory base. Finished with a pop of bright green peas and fresh parsley, this one-pot wonder is as visually stunning as it is delicious. Perfect for a comforting weeknight meal or an impressive dinner party centerpiece, this dish is served with zesty lemon wedges for the ultimate Mediterranean touch. Simple to prepare yet packed with complexity, Spanish Chicken with Rice is a feast for all the senses!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 1 large red bell pepper, diced
- 4 cloves garlic, minced
- 1.5 cups short-grain rice (such as Arborio or bomba)
- 0.5 cup dry white wine
- 3 cups chicken broth
- 1 14-ounce can canned diced tomatoes, with juices
- 0.25 teaspoons saffron threads
- 1 teaspoons paprika
- 1 teaspoons ground cumin
- 0.75 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces lemon wedges (for serving)
Instructions
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Season the chicken thighs with salt and black pepper, then sear them in the skillet for about 4-5 minutes per side until golden brown. Remove and set aside on a plate.
Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the onions and red bell pepper for 4-5 minutes until softened.
Stir in the minced garlic, paprika, and ground cumin, cooking for an additional 1 minute to release their aroma.
Add the rice to the skillet, stirring well to coat the grains in the oil and spices.
Pour in the white wine and simmer for 2 minutes, allowing the alcohol to cook off.
Stir in the chicken broth, canned tomatoes with their juices, saffron threads, and a pinch of salt. Bring the mixture to a gentle boil.
Nestle the seared chicken thighs into the skillet, skin-side up. Reduce the heat to low, cover, and let simmer for 25 minutes, or until the rice is tender and the chicken is cooked through.
Sprinkle the frozen peas over the dish and cook for an additional 5 minutes, allowing the peas to heat through.
Remove from heat and garnish with chopped parsley. Let the dish rest for 5 minutes before serving.
Serve warm with lemon wedges on the side for an added burst of freshness.
Nutrition Facts
Calories |
3328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.4 g | 257% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 5526 mg | 240% | |
| Total Carbohydrate | 166.7 g | 61% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 40.0 g | ||
| Protein | 195.6 g | 391% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 444 mg | 34% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 4853 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
