I’ve never been a big fan of Spanish rice in a restaurant but homemade? Oh, baby.
Braised Chicken With Spanish Rice Recipe
- 3-6 tablespoons olive oil
- 1/2 yellow onion, diced
- 6 pieces chicken thighs or legs (or 8 boneless chicken tenders if desired)
- 4 cups chicken broth
- 2 cups Jasmine rice
- 1 teaspoon sea salt
- 1 teaspoon coarse ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika (high-quality so it’s not too spicy or bitter)
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 2 teaspoons onion powder
- 3 teaspoons ground cumin
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1 cup fresh roasted restaurant salsa
- 1 cup cheddar cheese, grated (optional)
- 1/2 cup chopped cilantro
Preheat oven to 350°F.
Pour a few tablespoons of olive oil into a large, oven-safe hot pan. Place onions in the pan. Cook until translucent. Remove from pan and set aside.
Pour a couple more tablespoons of olive oil into the pan and add chicken pieces. Brown on all sides. Remove pan from heat, take the chicken out of the pan, and set aside.
Pour chicken broth into the pan.
Rinse rice & drain excess water a few times then add to the chicken broth in the pan.
Stir in seasonings, salsa, and peppers & onion.
Place chicken back into the pan.
Put the pan in the oven and cook for about 45 minutes. Top with cheddar cheese and melt in the oven during the last five minutes of cooking time if desired.
Serve topped with chopped cilantro – the confetti, if you will, for a job well done.