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one pot chicken and spanish rice

One Pot Chicken and Spanish Rice

4.02 from 54 votes
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Protein: Poultry
Cut: Chicken Tenders
Course: Main Course, Meal Prep
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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