Spanish Chicken with Rice Chicken for Almodovar

Experience the vibrant flavors of Spain with this tantalizing recipe for Spanish Chicken with Rice, inspired by the bold and colorful spirit of Almodóvar's cinematic masterpieces. Tender, golden-brown chicken thighs are nestled into a bed of saffron-infused rice studded with sweet red bell peppers, garlic, and a medley of aromatic spices like paprika and cumin. A splash of dry white wine adds depth, while juicy tomatoes and chicken broth create a rich, savory base. Finished with a pop of bright green peas and fresh parsley, this one-pot wonder is as visually stunning as it is delicious. Perfect for a comforting weeknight meal or an impressive dinner party centerpiece, this dish is served with zesty lemon wedges for the ultimate Mediterranean touch. Simple to prepare yet packed with complexity, Spanish Chicken with Rice is a feast for all the senses!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 3 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 1 large red bell pepper, diced
• 4 cloves garlic, minced
• 1.5 cups short-grain rice (such as Arborio or bomba)
• 0.5 cup dry white wine
• 3 cups chicken broth
• 1 14-ounce can canned diced tomatoes, with juices
• 0.25 teaspoons saffron threads
• 1 teaspoons paprika
• 1 teaspoons ground cumin
• 0.75 cup frozen peas
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 pieces lemon wedges (for serving)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat.

Step 2

Season the chicken thighs with salt and black pepper, then sear them in the skillet for about 4-5 minutes per side until golden brown. Remove and set aside on a plate.

Step 3

Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the onions and red bell pepper for 4-5 minutes until softened.

Step 4

Stir in the minced garlic, paprika, and ground cumin, cooking for an additional 1 minute to release their aroma.

Step 5

Add the rice to the skillet, stirring well to coat the grains in the oil and spices.

Step 6

Pour in the white wine and simmer for 2 minutes, allowing the alcohol to cook off.

Step 7

Stir in the chicken broth, canned tomatoes with their juices, saffron threads, and a pinch of salt. Bring the mixture to a gentle boil.

Step 8

Nestle the seared chicken thighs into the skillet, skin-side up. Reduce the heat to low, cover, and let simmer for 25 minutes, or until the rice is tender and the chicken is cooked through.

Step 9

Sprinkle the frozen peas over the dish and cook for an additional 5 minutes, allowing the peas to heat through.

Step 10

Remove from heat and garnish with chopped parsley. Let the dish rest for 5 minutes before serving.

Step 11

Serve warm with lemon wedges on the side for an added burst of freshness.

Nutrition Facts

Serving size	(3024.8g)

Amount per serving	% Daily Value*
Calories	3328.1

Total Fat 200.4g	0%
Saturated Fat 51.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 729mg	0%
Sodium 5525.8mg	0%
Total Carbohydrate 166.7g	0%
Dietary Fiber 22.6g	0%
Total Sugars 40.0g
Protein 195.6g	0%

Vitamin D 0IU	0%
Calcium 443.8mg	0%
Iron 18.7mg	0%
Potassium 4853.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.4%

Protein: 24.1%

Carbs: 20.5%