Chicken and Spanish rice

Chicken and rice cooked to the taste of the Spanish is convenient when you don’t have time. This dish can be baked or used in an instant pot. The spices come as simple as those you already have available. You may not use one of a few flavors if you can’t find such as, saffron.

The ingredients:

1 chicken thigh, cut into 3 pieces

1 cup basmati rice, rinsed

The seasoning ingredients:

A few sprigs of saffron

1/4 tsp paprika

1 tsp salt

1/4 tsp black pepper

1 bay leaf

Others:

1/.2 cup white onions, chopped

2 garlic cloves, minced

1/4 cup diced green olive

1/2 cup red pepper, diced

1 /2 cup chicken broth

1/3 cup white wine

1/4 cup olive oil

1 fresh tomato, diced

Directions:

In a sauté pan, add some oil and pan-fry the chicken until golden brown. Remove.

Add little more oil and add onions and garlic. Stir and cook for 2 minutes or until fragrant.

Add rice and stir-fry the rice with onions and garlic. Add the seasoning. If using the white wine, add the white wine and cook for 5 more minutes.

Pour the rice into the instant pot or the rice cooker; place chicken on top, then diced tomatoes, red bell pepper, and bay leaf.

Pour the liquid to cover the rice. 

Close the lid and turn the instant pot to function with cooked rice. 

Wait for the natural release; remove the lid and add olives. Make a quick stir to combine the olives with the rice. Now the Spanish rice is ready to serve.

Tip:

You can use long-grain rice instead of basmati rice. Adjust the amount of the liquid.

If using the rice cooker, follow the instruction of your machine.