Spanish Chicken and Rice Skillet
Serves: 8
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
Impressive in presentation and flavor profile, this skillet weaves together beautiful Spanish-inspired ingredients for a dinner meant for enjoying with friends. A method that helps build subtle complexity in the dish is simmering the rice in Bell & Evans Organic Chicken Bone Broth, chopped tomatoes and olives, with the chicken set on top. As everything cooks, the rice absorbs all of the flavor, for tasty goodness in every bite.
Ingredients
- 1 Pkg Bell & Evans 8-Piece Cut Chicken
- 3 cups Bell & Evans Organic Chicken Bone Broth
- 1 TB Smoked paprika
- 2 tsp Garlic powder
- 2 tsp Salt
- 2 tsp Ground cumin
- 2 tsp Chili powder
- 2 tsp Ground coriander
- 2 TB Olive oil
- 1 small Lemon, sliced
- 1 small Red bell pepper, thinly sliced
- 1/2 small Yellow onion, chopped
- 2 cups Long-grain white rice
- 1 1/2 cups Water
- 1/2 cup Pitted manzanilla olives
- 2 Plum tomatoes, seeded and chopped
- 3 TB Chopped fresh cilantro
Preparation
- Mix smoked paprika, garlic, salt, cumin, chili powder and coriander in a small bowl. Rub half the spice mixture over the chicken and under the skin. Set aside remaining spice mixture for later use.
- Heat oil in a large shallow Dutch-oven over medium heat. Working in batches, sear chicken, skin-side-down, until golden-brown, about 3 minutes per side. Transfer seared chicken to plate. Repeat with remaining chicken.
- In the same Dutch-oven, sear lemon slices until lightly charred, about 1 minute. Transfer to plate.
- Add onions, pepper and remaining seasoning mixture to the Dutch-oven and cook, stirring occasionally, until almost tender, about 3-4 minutes. Add broth, water, rice, olives and tomatoes, and stir to combine. Bring to a simmer over medium heat. Place seared chicken, skin-side-up, on rice mixture. Top chicken with seared lemon slices. Cook, covered, for 18-20 minutes, until liquid is absorbed, rice is tender, and chicken is fully cooked and the internal temperature reaches 165°F.
- Garnish with cilantro or parsley and serve.
