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Spanish chicken and rice supper

Make Sunday night more than alright.
Recipe provided by Dairy Farmers of Canada ©
Spanish Chicken Rice Supper
4 servings / 45 min

Prep 15 min / Cook 30 min

Make Sunday night more than all right. The whole family will gather around this one-pan dish filled with so much deliciousness.

Ingredients
  • 3/4 cup (175 mL) frozen peas
  • 1 tsp (5 mL) paprika
  • 1/2 tsp (2 mL) pepper
  • 1 lb (500 g) skinless chicken breasts
  • 4 tsp (20 mL) vegetable oil, divided
  • 1 small red bell pepper, diced
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup (250 mL) long-grain rice
  • 1 cup (250 mL) low-sodium chicken broth
  • 1 cup (250 mL) 1% milk
  • 1/2 tsp (2 mL) crumbled saffron threads (optional)
  • 1 bay leaf
  • 2 small plum tomatoes, diced
  • 1/4 cup (50 mL) small pimiento-stuffed green olives
  • 1/4 cup (50 mL) coarsely chopped parsley
Directions
  1. Remove peas from freezer. Stir paprika with pepper; sprinkle all over chicken.
  2. Heat 2 tsp (10 mL) oil in a very large non-stick frying pan over medium heat. Add chicken and cook until golden, about 4 minutes per side. Transfer to a bowl.
  3. In same pan, heat remaining oil over medium heat. Add red pepper, onion and garlic; cook 2 minutes. Add rice; stir to combine. Add broth, milk, saffron, if using, and bay leaf. Bring to a boil. Return chicken and any juices to pan. Nestle chicken in rice. Cover with a tight-fitting lid or foil. Reduce heat to low and simmer 10 minutes. Uncover and scatter tomatoes and peas over rice. Cook covered until liquid is mostly absorbed and rice is tender, 10 to 15 more minutes. Let stand 5 minutes. Stir in olives and sprinkle with parsley.
Nutritional info per serving (1 of 4)
  • Calories 451
  • Protein 37 g
  • Total Fat 10 g
    Saturated Fat 2 g
    Cholesterol 94 mg
  • Carbohydrates 50 g
    Fibre 4 g
    Sugars 7 g
    Added sugars 0 g
  • Sodium 197 mg
  • Potassium 861 mg