One Pot Chicken and Spanish Rice

One of our favorite one pot meals, this fast chicken and rice recipe will become a weeknight dinner staple. The ideal main course, this recipe blends comfort food with minimal cleanup. Best of all, this dish is totally flexible – prefer long grain brown rice over white? Just cook a little longer. Want to cut up the boneless skinless chicken breasts in your freezer instead of tenders? Go right ahead. No Dutch oven, but have an Instant Pot? No problem! Cook steps 1-5 on sauté mode, then pressure cook on high for approximately 8 minutes. We promise you’ll end up with a family favorite no matter what. Plus, those Spanish flavors are to die for!

One Pot Chicken and Spanish Rice

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Course: Main Course, Meal Prep
Cuisine: Latin American
Protein: Poultry
Cut: Chicken Tenders
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 people

Ingredients

  • 10 ea ButcherBox Chicken Tenders halved
  • 1 Tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tsp paprika
  • 2 cloves garlic minced
  • 1 ea red pepper medium dice
  • 1 small onion medium dice
  • 1 ea poblano or green pepper medium dice
  • 1 c long grain rice
  • 1 c crushed tomatoes
  • 1 pinch saffron
  • c chicken stock
  • 1 c green olives halved (optional)
  • c cilantro chopped (optional)

Instructions

  • Preheat Dutch oven on medium high heat.
  • Pat chicken tenders dry with paper towel. Season with kosher salt and freshly ground black pepper.
  • Add olive oil to Dutch oven, and sauté chicken tenders for 3 minutes, stirring occasionally.
  • Add olive oil to Dutch oven, and sauté chicken tenders for 3 minutes, stirring occasionally.
  • Add onions, peppers, garlic and paprika. Sauté for 3 more minutes, stirring continuously.
  • Add rice and continue to stir for 2 minutes, or until rice turns opaque.
  • Add safforn threads to the crushed tomatoes and chicken stock then add to rice mixture. Bring to a simmer, then cover and cook on low heat for 25 minutes, or until rice is fully cooked.
  • Stir in olives and cilantro if desired.
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Emilie Abijanac

Emilie Abijanac is a chef and Manager of the ButcherBox Test Kitchen. She is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the sous chef for East Meets West Catering and has worked with Kate’s Table and La Fête.