Turmeric Arroz con Pollo – Spanish Chicken & Rice – Serves 6
This colorful and saucy Spanish chicken and rice recipe can be made in a crockpot on low for 4-6 hours or by throwing everything in a stockpot and simmering ~ 45 minutes. It’s delicious for dinner and any leftover flavorful liquid can be used the next morning to poach an egg for breakfast.
Ingredient List Stew:
- 1 Tbsp olive oil
- 1 cup onion, diced
- 2 small red peppers, diced
- 1 Tbsp garlic, minced
- 2 1/2 lb chicken thighs, boneless & skinless
- 1 1/2 Tbsp capers, drained
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp ground turmeric
- 1 1/4 tsp paprika
- 15 oz stewed tomatoes
- 1 cup chicken broth
- 1 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp olive oil
- 1/2 cup onion, diced
- 1/2 cup carrots, diced
- 2 cups long grain rice
- 1/4 tsp ground turmeric
- 1/4 tsp salt
- 3 1/2 cups broth or water
- 1 cup frozen peas, defrosted
If using a Crock-pot: throw all stew ingredients together and cook on low 4-6 hours. Rice instructions below.
If using a stockpot: Bring a large pot to medium high heat and enough oil to lightly coat the bottom of the pan. Add the onions and red peppers and cook ~ 4-5 minutes. Add garlic and cook 1-2 minutes or until fragrant. Add all remaining ingredients. Bring to a boil, reduce heat, and simmer covered ~45 minutes or until chicken is done.
For rice: Bring a medium size pot to medium high heat and add oil. When hot, add onions and carrots and cook ~ 4-5 minutes. Add rice, turmeric, and salt and stir to coat. Add broth or water. Bring to a boil, reduce heat to medium-low and cook ~ 20 minutes (or according to package instructions).
Remove from heat and add peas (after rice is cooked) and keep rice covered to steam them ~ 8 minutes (this keeps their vibrant color). Remove lid and fluff rice before serving.
Serve chicken over rice and add salt to taste. Happy Eating! Beckie
TIP: Wanna go the extra mile? Salt & pepper the chicken first and sear it in batches to give it a crispy outer layer. Do this before starting the onions.
Things In My Kitchen:
- Crock-pot – at least a 6 quart if you want to feed 4-6 people. This one is programmable and turns to warm after the cooking time.
- Cast iron stockpot – for cooking on the stovetop. This is also 6 quart.
Disclaimer: this post contains Amazon affiliate links. I only recommend products I have or have used while cooking in other people’s home as a personal chef.