Chicken and Rice


Chicken and RiceIngredients

  • 3 lbs. chicken, cut into small pieces
  • Salt & pepper to taste
  • 3 tbsp. extra virgin olive oil
  • 1 chopped onion
  • 4 tbsp. chopped garlic
  • Salt & pepper
  • 6 tbsp. chopped fresh parsley
  • 1 jar (7oz.) roasted red peppers
  • 1 tsp. smoked paprika (pimentón de la Vera)
  • 1 pinch saffron (optional)
  • 3 ½ cups low sodium chicken broth
  • ½ cup dry white wine
  • 2 cups white medium grain rice


  1. Sprinkle chicken with salt and pepper.  In a large deep pan (rice will be cooked here, too) heat the oil and saute the chicken until golden on all sides.  Remove chicken to a warm platter.
  2. Add the onion, garlic, and parsley to the oil and saute until the onion is soft.  Add red peppers, smoked paprika, saffron, broth, wine, salt, and pepper and bring to a boil.  Add the rice and cook over medium high heat, uncovered, for about 20 minutes, stirring until the rice is semi-dry but some liquid remains.  Add the chicken to the rice.
  3. Cover and cook over low heat for about 20 minutes.  Turn the rice and the chicken over with a fork from bottom to top; cover and simmer for another 10 minutes.  
  4. Transfer rice and chicken to a serving platter and garnish with a little parsley.

Tip:  If desired, 1 package (16 oz) frozen green peas can be stirred in during the last 10 minutes of cooking.

Our recipes can be part of a well-balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided.