Rating: 3.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

This classic Spanish and Latin America chicken and rice dish cooks in just one pot. 

Recipe by MyRecipes September 2015

Gallery

Jonny Valiant; Styling: Kate Parisian

Recipe Summary

hands-on:
40 mins
total:
1 hr 35 mins
Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Season chicken with salt and pepper. Melt butter with oil in a large ovenproof pot or Dutch oven over medium-high heat.

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  • Working in batches, add chicken and cook, turning often, until browned on all sides, 7 to 10 minutes. Remove to a platter.

  • Pour off all but about 2 Tbsp. fat from pot and add onions, celery, carrots, bell peppers and garlic. Cook, stirring often, until softened, approximately 5 minutes. Stir in tomatoes, rice, 1 tsp. salt and 1/2 tsp. pepper. Pour in broth, increase heat to high and bring to a boil.

  • Return chicken to pot, cover and transfer to oven. Cook until chicken and rice are done, about 40 minutes. Season with salt and pepper, if desired. Serve on a large platter garnished with parsley.

Nutrition Facts

494 calories; fat 11g; saturated fat 3g; protein 52g; carbohydrates 44g; fiber 2g; cholesterol 153mg; sodium 330mg.
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