DSC_4722

Chicken & Spanish Rice

This one-pot Spanish chicken and rice dish is filled with wonderful aromatics, carrots, green olives and kale all cooked together in a yellow saffron rice dish, paella-style!
Difficulty: Easy
Time: 30-35 min

This dish is the easiest of easy! One pot full of flavor, tenderness and hearty, filling deliciousness for these winter nights. Spanish rice bakes, more popularly known as paellas, are usually made of a combination of meats, vegetables, aromatics and rice cooked in a saffron liquid. This short version will give you all that flavor and ease on a supe- quick, totally meal prepable dish! Enjoy this Spanish rice with a glass of crisp white wine.

Ingredients
Basmati Rice
Saffron
Vegetable Broth Base
Italian seasoning
Carrot
Kale
Chicken breast
Green olives

Cooking terms for this recipe

Sauté “To jump”. To fry in a small amount of fat at high heat.
Simmer To stew gently below or just at boiling point.

What you need

Large, deep sauté pan with lid or aluminum foil

 

 

 

 

 

Cooking Instructions

DSC_4707
Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Peel carrot, discard peel and julienne. Remove green olives from package; then, thinly slice. Remove kale leaves from tough stem and cut into 1" pieces. Dissolve vegetable broth base in 1 1/2 cups warm water. Steep saffron in 2 Tbsp. warm water. Remove chicken breasts from package; rinse and pat dry.

DSC_4711
Step 2: SEAR CHICKEN

Season chicken with 1 Tbsp. oil, Italian herbs and a pinch of salt and pepper. Season chicken with a pinch of salt and pepper. Add to sauté pan and sear over medium heat for 4-5 min per side until golden brown. Remove from pan and set aside. Note: Chicken will not be fully cooked at this point.

DSC_4713
Step 3: SAUTÉ AROMATICS

Add carrots and rice to previously used pan. Sauté 2-3 minutes over medium heat until softened and lightly toasted.

DSC_4716
Step 4: SEASON RICE

Return chicken to pan, add kale, olives, saffron (with liquid) and vegetable broth. Stir to combine.

DSC_4720
Step 5: FINISH SPANISH RICE

Bring liquid to a simmer over medium heat, reduce heat to low, cover with lid or aluminum foil and continue to cook for 10-15 min until liquid has been completely absorbed and rice and chicken are fully cooked.

DSC_4722
Step 6: PLATE YOUR DISH

Divide chicken and Spanish rice between two plates. Enjoy!