Spanish Chicken and Rice

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My version of mickdee's personal recipe.

Submitted by bellepepper
Published on November 12, 2012
Recipe Placeholder Image
Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hr 10 mins
Servings:
2
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Ingredients

  • 1 teaspoons salt, divided

  • 1/4 teaspoon pepper

  • 2 bone-in chicken breast halves

  • 1/2 tablespoon butter

  • 1/2 tablespoon olive oil

  • 1/2 cup chopped onion

  • 1/4 cup chopped yellow or orange pepper

  • 1 clove garlic, minced

  • 1/2 cup uncooked long grain rice

  • 1 cup chicken broth

  • 1/2 (2.5oz)jar chopped pimento

  • 1/2 teaspoon ground tumeric

  • 1/8 teaspoon chili powder

  • 1/4 cup frozen green peas

Directions

  1. Season chicken breast halves with 1/2 t. salt and pepper. In a large skillet (preferably, fitted with a top) over medium/high heat, add butter and olive oil. Brown chicken on all sides; set aside and keep warm.

  2. In the pan drippings, saute onions and peppers until tender, adding the garlic the last 30 seconds. Add rice. Reduce heat to medium/low; cook stirring occasionally for 2 minutes. Stir in broth, pimento, tumeric, chili pepper, remaining salt.

  3. Set browned chicken breast on top of rice mixture, top with peas. Cover and bake at 350 degrees for 45 minutes until juices run clear and rice is tender.

Cook’s Note

  • You can substitute red pepper for the pimento, if desired. Just cook them with the other pepper. Also if prepping ahead, follow directions through Step 2, but do not add the broth. Cover and refrigerate. Add broth just before finishing in the oven. This may also be finished stovetop, by simmering covered for 30 minutes.