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Spanish Chicken and Rice
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Spanish Chicken and Rice
Category
Meat and Poultry
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Ingredients
- 3 lb. bone-in, skin-on chicken thighs and drumsticks
- Kosher salt& freshly ground black pepper
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 3 tablespoons Fustini's Chipotle olive oil
- 1 large onion, chopped
- 2 bell peppers, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 (14-oz.) can of diced tomatoes
- 1 bay leaf
- freshly chopped cilantro, for garnish
Ingredients
Directions
- Pat chicken dry with paper towels, then season all over with salt and pepper. In a small bowl, combine cumin, oregano, garlic powder, and cayenne. Rub the mixture into the chicken. In a large skillet over medium-high heat, heat oil. Add chicken and cook until golden, 5 minutes per side. Remove from the skillet and reserve on a plate.
- To the same skillet over medium heat, add onion and pepper. Cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more, then stir in tomato paste.
- Add rice and cook until well coated and toasted, 3 minutes. Pour in chicken broth and diced tomatoes, and bay leaf, stirring up any bits from the bottom of the pan. Bring to a boil, then add the chicken back to the skillet. Reduce heat and let simmer, covered until chicken is cooked through and rice is tender 30 minutes. Stir occasionally to make sure the rice is not sticking to the bottom of the pan. Add more water or broth as necessary. Remove bay leaf and serve with cilantro.
Recipe Note
To increase the heat level, substitute Fustini's Aji Verde Crush or Cayenne Crush olive oils. Adapted from delish.com