Spanish Chicken Rice is my go-to recipe when I want something that feels special but doesn’t require hours in the kitchen. The golden saffron gives this dish its signature color and amazing smell. Every time I make this, my family asks for seconds. The combination of tender chicken, fluffy rice, and fresh vegetables creates a balanced meal that works for busy weeknights or weekend dinners. You’ll love how all the flavors come together in one pan.
About the Recipe
This recipe takes the best parts of traditional Spanish cooking and makes them family-friendly. The saffron might seem fancy, but just a pinch transforms ordinary rice into something magical. I love how this dish looks so colorful on the plate with the red and green peppers. It’s perfect when you want to try something different but still need dinner on the table quickly. Your kitchen will smell amazing while this cooks.
Why You’ll Love This Recipe
First, it’s a complete meal in one pan, which means less cleanup for you. The saffron gives the rice such a beautiful golden color and unique flavor that makes this dish feel restaurant-quality. I love how the chicken stays tender and the vegetables add perfect pops of color and crunch. The recipe is forgiving too – if you’re new to cooking with saffron, don’t worry. A little goes a long way. Plus, you can easily double this recipe for meal prep or feeding a crowd.
Spanish Chicken Rice
Cooking Tips
Make sure to coat the chicken well with flour – this helps create a nice golden crust. Don’t skip browning the chicken properly; it adds so much flavor to the whole dish. When adding the saffron, crush it gently between your fingers first. This releases more flavor and color. Keep the heat low once you add the stock to prevent the rice from burning. If your rice seems dry, add a bit more stock gradually.
Serving and Storing Suggestions
This recipe serves 2-3 people and takes about 30 minutes total. Serve it hot right from the pan for the best experience. Leftovers keep in the fridge for up to 3 days. To reheat, add a splash of water and warm gently on the stove. You can also freeze portions for up to 2 months. This pairs beautifully with a simple green salad or some crusty bread.
Similar Recipes
- Chicken Biryani
- Mediterranean Rice Pilaf
- Chicken Fried Rice
- Spanish Paella
- One-Pot Chicken and Rice
Nutrient Benefits
This dish packs protein from the chicken breast and fiber from the vegetables and rice. Saffron contains antioxidants that may help boost mood and memory. The colorful peppers add vitamin C, while green peas provide folate and vitamin K. Basmati rice is easier to digest than regular rice and has a lower glycemic index. It’s a well-balanced meal that gives you energy without feeling too heavy.
Spanish Chicken Rice
Ingredients
- 1 Chicken Breast (boneless, sliced)
- 2 tbsp Maida - 2 tblsp
- 3/4 tbsp Olive Oil - 3/4 tblsp
- 1 Onion (small, minced)
- 2 cloves Garlic (minced)
- 1/2 cup Green Peas
- 1/4 cup Red Capsicum (finely chopped)
- 1/4 cup Green Capsicum (finely chopped)
- 3/4 cup Basmati Rice
- Saffron Strands (a pinch)
- 3 cups Chicken Stock or Water
- Salt as per taste
- Black Pepper Powder as per taste
Instructions
- Sprinkle salt and pepper powder over the chicken.
- Dredge in flour, ensuring the chicken slices are coated well.
- Heat olive oil in a pan over medium flame.
- Fry the chicken slices until golden brown.
- Remove and keep aside.
- Add the onions to the pan and saute well.
- Add garlic, capsicums and saffron strands.
- Add salt and pepper powder.
- Cook for 3 to 4 minutes and add rice.
- Stir to mix well.
- Add the chicken stock and stir well.
- Add the chicken pieces and cover with a lid.
- Cook over low flame until rice is cooked and chicken is tender.
- Transfer the chicken to a plate.
- Add the green peas to the rice and cook for 2 more minutes or until peas are cooked.
- Add salt and pepper.
- Remove and switch off flame.
- Transfer the rice to a plate.
- Place the chicken slices on top and serve hot.
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Frequently Asked Questions
Can I use regular rice instead of basmati rice?
Yes, you can use regular long-grain rice, but basmati gives the best texture and flavor. If using regular rice, you might need slightly less liquid and a shorter cooking time. The grains won’t be as fluffy and separate as basmati, but it will still taste great.
What can I substitute for saffron if I don’t have any?
You can use a pinch of turmeric for color, though the flavor will be different. Saffron has a unique, slightly sweet taste that’s hard to replace. If you want the authentic Spanish flavor, it’s worth buying a small amount of saffron – a little container lasts a long time.
Can I make this recipe with chicken thighs instead?
Surely. Chicken thighs work wonderfully and stay even more tender. Remove the skin and cut them into bite-sized pieces. They might need an extra few minutes of cooking time, but they add great flavor to the rice as they cook.
How do I know when the rice is properly cooked?
The rice should absorb most of the liquid and feel tender when you bite it. If there’s still liquid but the rice is tender, remove the lid and cook on low heat for a few more minutes. If the rice is still hard but the liquid is gone, add a bit more warm stock.
