Introduction
This Chicken and Rice dish is the perfect combination of hearty, flavorful, and comforting! With juicy chicken, aromatic saffron, and tender rice, it’s an ideal choice for any occasion. The flavors meld beautifully, offering you a taste of tradition with every bite.
Why You’ll Love This Recipe
Chicken and rice is a classic meal that never goes out of style! It’s packed with flavor, yet so easy to prepare. Whether you’re cooking for a family dinner or a special gathering, this dish is sure to impress. Plus, it’s customizable and full of comforting ingredients that everyone will love.
Recipe Origins
This recipe brings together elements from Mediterranean and Spanish cuisine, known for their use of saffron and hearty one-pot meals. The combination of chicken and rice is a staple across many cultures, making it a timeless comfort food.
Nutrition Information
Calories: 644 kcal per serving
Fat: 22 g
Carbs: 72 g
Protein: 40 g
Sodium: 750 mg
Quick Facts
Prep Time: 5 min
Cook Time: 35 min
Total Time: 40 min (plus 5 minutes resting time)
Servings: 4
Difficulty: ⭐⭐ (Easy)
Storage and Reheating Tips
Store leftover Chicken and Rice in an airtight container in the fridge for up to 3 days. To reheat, add a little chicken broth or water to the rice and heat over low heat on the stove until warmed through.
Serving Suggestions
This dish pairs beautifully with a simple side salad, grilled vegetables, or crusty bread. For drinks, consider a chilled white wine or sparkling water with lemon.
Common Mistakes
Not checking the rice while cooking: The rice can dry out if not monitored. Be sure to add more broth as needed.
Overcooking the chicken: This can make the chicken dry. Brown it just until the juices run clear, and it will stay juicy.
Recipe Variations
Vegan: Use tofu or tempeh as a protein substitute and vegetable broth instead of chicken broth.
Gluten-Free: Ensure that the rice and broth are certified gluten-free.
Low-Carb: Substitute the rice with cauliflower rice for a low-carb option.
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, but it will require a longer cooking time and more broth. Adjust as needed.
Can I make this recipe in advance?
Yes, this dish stores well in the fridge for a couple of days, and the flavors continue to develop!
Ingredients
- 700 g chicken pieces
- Salt
- Black pepper
- Extra virgin olive oil
- 1 onion
- 2 garlic cloves
- 1/2 red bell pepper
- 1 large carrot
- 100 ml white wine
- 1 teaspoon tomato paste
- Saffron threads
- 400 g round rice
- 100 g peas
- 1 liter chicken broth
- Fresh parsley sprig
Instructions
Step 1: Season the 700 g of chicken pieces with salt and pepper, and brown them in a pot with olive oil until the juices run clear. Remove and set aside. Step 2: Meanwhile, finely chop 1 onion and 2 garlic cloves, and dice 1/2 red bell pepper and 1 large carrot. Step 3: Sauté the vegetables in the same pot where you browned the chicken. Cook over medium heat until soft. Step 4: Add 100 ml of white wine, 1 teaspoon of tomato paste, and saffron threads. Cook until the liquid evaporates. Step 5: Add 400 g of rice and sauté for a few minutes until it becomes pearly. Step 6: Return the chicken to the pot with 100 g of peas and 1 liter of hot chicken broth. Step 7: Cook for 15 minutes, checking if the rice is too dry. If necessary, add more broth. Step 8: When the rice is al dente, remove from heat and let it rest, covered, for 5 minutes. Step 9: Sprinkle with fresh chopped parsley and serve immediately.
