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Spanish Paprika Chicken and Rice

🇪🇸 Spain

Servings: 4 Prep: 10 minutes Cook: 35 minutes Total: 45 minutes

Ingredients

  • 3 tbsp extra virgin olive oil
  • 2 boneless chicken breasts (8 oz each)
  • 1 small onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 6 cloves garlic, roughly chopped
  • 2 tsp sweet smoked Spanish paprika
  • 2 tomatoes, finely grated
  • 4 cups chicken broth
  • 1 cup Spanish short-grain rice
  • 1/4 cup grated Manchego cheese
  • 2 tsp lemon juice
  • sea salt and black pepper
  • chopped parsley, for garnish

Steps

  1. Heat olive oil in a large fry pan over medium heat.
  2. Pat chicken breasts dry, cut into 1 1/2 inch pieces, and season with salt and pepper.
  3. Add chicken to the hot pan in a single layer; fry 2-3 minutes per side, then remove and set aside.
  4. In the same pan, add onion, red bell pepper, and garlic; cook, stirring, for about 4 minutes until lightly sautéed.
  5. Add paprika and mix quickly, then add grated tomatoes, season with salt and pepper, and simmer a few minutes until slightly thickened.
  6. Add chicken broth, raise heat to high, and stir.
  7. Once boiling, add rice, lower heat to medium, and stir every 2-3 minutes to release starch.
  8. Simmer rice for 10 minutes, then return chicken to the pan, mix, and simmer another 8 minutes until rice and chicken are cooked through.
  9. Turn off heat, stir in grated cheese and lemon juice until well combined.
  10. Serve directly from the pan or in shallow bowls, garnished with chopped parsley.

Source: spainonafork.com