Spanish Chicken with Rice

admin, March 12, 2015


Serving Size:8


  1. 8 skinless, boneless chicken thighs, chopped
  2. 1 cup chopped onion
  3. 1 medium bell pepper
  4. 2 cloves garlic
  5. 2 tbsp cilantro, chopped
  6. 1 tbsp olive oil
  7. 3 3/4 cups water
  8. 3/4 cups light beer
  9. 2 oz tomato sauce
  10. 1 chicken bouillon cube
  11. 1 packet Badia sazon (or make your own, see above)
  12. 6 oz frozen mixed vegetables
  13. 2 tbsp (30 g) alcaparrado (or pitted green olives, capers and pimentos)
  14. 2 1/4 cups uncooked long grain white rice
  15. 2 tsp kosher salt



  1. Place onion, bell pepper, garlic, and cilantro in a chopper or food processor to chop fine.
  2. In a large heavy pot with a good fitting lid such as a Dutch oven; heat 1 tsp of oil over medium heat. Season chicken pieces with salt and sauté until browned, about 5-7 minutes. Remove chicken and set aside.
  3. Heat remaining oil in skillet, then add onions, peppers, garlic and cilantro. Sauté, stirring frequently, about 5 minutes. Add water, beer, tomato sauce, chicken bouillon, sazon, chicken and salt. Cook 10-12 minutes on medium heat.
  4. Add frozen mixed vegetables, alcaparrado (or pimientos) with a little of the brine (liquid) from the olive jar, and rice. Stir and bring to a boil.
  5. Reduce heat to medium low and simmer uncovered, stirring occasionally until water boils down and barely skims the top. Once the water level reaches the top of the rice, cover with a tight fitting lid so no steam escapes and cook 25-30 minutes. (Tip: if your lid doesn’t have a good tight fit, place a paper towel over the pot then cover as pictured below)
  6. Shut heat off and let the pot sit wit the cover on an additional 10 minutes. Remove lid and fluff with a fork.
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