Spanish Chicken and Rice with Olives
This one-pan dish blends juicy chicken, fluffy rice, and bold Mediterranean flavors like paprika, saffron, and green olives. With fresh herbs and a splash of citrus, it’s bright, savory, and perfect for a crowd or next-day leftovers.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
Ingredients
2 tbsp olive oil
10 boneless, skinless chicken thighs (2 lbs), cut into 1–2 inch pieces
1 tsp salt
1 tsp ground black pepper
1 medium onion, diced
2 red bell peppers, diced
4 cloves garlic, minced
2 cups long grain white rice, rinsed
1 tbsp paprika
3 cups chicken stock
2 cups tomato sauce (canned or homemade)
2 pinches saffron
Additional salt and pepper to taste
1 cup small stuffed green olives with pimento
1 cup fresh chopped cilantro
Lemon wedges, to serve (optional)
Instructions
Brown Chicken: In a large pot or deep skillet, heat olive oil over medium-high. Season chicken with salt and pepper and cook until browned. Remove and set aside.
Sauté Veggies: In the same pot, sauté onion, bell peppers, and garlic until soft.
Toast Rice & Spices: Stir in rice and paprika; cook for 1–2 minutes.
Add Liquids: Return chicken to the pot. Pour in chicken stock, tomato sauce, and saffron. Stir well and bring to a boil.
Simmer: Reduce heat, cover, and simmer for 20–25 minutes until rice is tender and liquid is absorbed.
Finish & Serve: Stir in olives and cilantro. Let sit covered for 5 minutes. Serve with lemon wedges if desired.
Nutrition
- Calories: 390
- Fat: 16g
- Carbohydrates: 38g
- Protein: 25g