Turmeric Arroz con Pollo

Turmeric Arroz con Pollo - Eat Simple Food
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.

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Ingredients

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

 

Ingredient List Rice:

  • 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
Directions

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.

Turmeric Arroz con Pollo

2 Replies

Lisa

I made this chicken last night. I didn’t have time for the rice so having with naan bread. It is good for autumn and definitely has a Spanish food flair. I like it.

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