Spanish Chicken and Rice

This dish is an authentic, comforting meal that relies on layering flavors in a single skillet. By searing chicken leg quarters first, you create a savory base for the onions, garlic, and fresh tomato. The rice is then lightly toasted in these juices before being simmered in chicken broth and a Knorr cube for a deep, seasoned finish. It’s topped with Spanish olives and a dollop of sour cream for a tangy, creamy contrast that brings the whole "Steel City meets Spain" vibe together.
Print Recipe
Total Time 45 minutes
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Method

Ingredients
  

  • 1 cup Rice
  • 4 Chicken legs
  • 1 Small onion
  • 1 clove Garlic
  • 1 Fresh tomato
  • 2 cups Chicken broth
  • 1/2 cup Water
  • 1 Knorr cube
  • Pinch of crushed red pepper, salt, and black pepper
  • Garnish: Sliced Spanish olives and a bit of sour cream

Method
 

  1. Sear the Chicken: Fry the chicken in a pan until it is nearly done.
  2. Sauté Aromatics: Add the chopped onion, garlic, and chopped tomato to the pan with the chicken. Sauté for a few more minutes.
  3. Toast Rice: Add the rice to the pan and fry it for about 1 minute to coat it in the juices.
  4. Simmer: Stir in the pepper, crushed paprika, chicken broth, water, and Knorr cube. Cover the pan and cook over low heat.
  5. Finish & Serve: Once the liquid is absorbed and the rice is tender, stir in sliced Spanish olives and serve with a dollop of sour cream.