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Spanish Chicken And Rice Recipe With Sofrito

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10Min Smoky Spanish Chicken Rice Gousto Recipe Gousto recipes, Chicken rice, Spanish chicken
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Description

Spanish Chicken and Rice Recipe with Sofrito is a classic Spanish dish that is packed with flavor and is incredibly easy to make. This dish is perfect for a weeknight dinner or for a special occasion. The tender chicken and the savory rice are perfectly complemented by the flavorful sofrito, which is a blend of onions, garlic, tomatoes, and peppers. This recipe is sure to become a favorite in your household.

Prep Time

The prep time for this recipe is around 20 minutes. This includes cutting up the chicken, chopping the vegetables, and measuring out the ingredients.

Cook Time

The cook time for this recipe is around 45 minutes. This includes cooking the chicken, making the sofrito, and cooking the rice.

Ingredients

  • 4 chicken thighs, bone-in and skin-on
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 can diced tomatoes (14.5 oz)
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • Fresh parsley, chopped (optional)

Equipment

  • Dutch oven or large skillet with lid
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Preheat the oven to 375°F.
  2. Season the chicken thighs with salt and pepper.
  3. Heat the olive oil in a Dutch oven or large skillet over medium-high heat.
  4. Add the chicken thighs and cook for 3-4 minutes on each side, or until browned. Remove from the pan and set aside.
  5. Add the onion, garlic, and bell peppers to the pan and cook for 5-7 minutes, or until softened.
  6. Add the diced tomatoes, tomato paste, smoked paprika, oregano, salt, and pepper to the pan. Stir to combine.
  7. Add the rice and chicken broth to the pan and stir to combine.
  8. Place the chicken thighs on top of the rice mixture.
  9. Cover the pan with a lid and bake in the oven for 35-40 minutes, or until the rice is tender and the chicken is cooked through.
  10. Sprinkle with fresh parsley, if desired, and serve hot.

Notes

This recipe can be easily doubled to feed a larger crowd. You can also use boneless, skinless chicken thighs or chicken breasts if you prefer.

Nutrition Info

This recipe serves 4 people. Each serving contains approximately:
  • Calories: 468
  • Carbohydrates: 52g
  • Protein: 26g
  • Fat: 17g
  • Saturated Fat: 4g
  • Cholesterol: 94mg
  • Sodium: 1310mg
  • Potassium: 804mg
  • Fiber: 4g
  • Sugar: 8g
  • Vitamin A: 2895IU
  • Vitamin C: 94mg
  • Calcium: 73mg
  • Iron: 3mg

Recipe Tips

To make this recipe even more flavorful, you can add some saffron to the rice mixture. Simply dissolve a pinch of saffron threads in 1 tablespoon of hot water and add it to the pan along with the chicken broth. If you don't have a Dutch oven or large skillet with a lid, you can transfer the rice mixture to a baking dish and place the chicken thighs on top before baking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove.

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