This Spanish chicken recipe isn’t quick. It does use pantry staples (as per my pantry). This Spanish chicken dish isn’t complicated. And it’s fairly inexpensive, as well as being a great way to stretch your chicken to feed more people in a manner as filling as it is delicious. This Spanish chicken recipe also holds well, and is as delicious warm as hot. So it goes to potlucks with aplomb. You can also double this Spanish chicken recipe, or triple it, and keep on multiplying until you’ve made enough to feed a workshop, a retreat, or an entire summer camp.
If you’re feeding kids, serve the green olives on the side for those who enjoy them to garnish with as they please.
Spanish Chicken with Green Olives
4 boneless, skinless chicken thighs, or 3 breasts in the same condition, or 6 whole legs, or 15 wings….
2 TBSP olive oil
2 large or 3 medium or 6 small yellow onions, peeled and chopped
1 large red/yellow/orange bell pepper, or 8 medium spicy peppers, well deveined and seeded, chopped
5 cloves of garlic, peeled and minced
1 1/2 tsp salt
1 tsp ground coriander
1 tsp smokey paprika
1/2 tsp black pepper
3/4 cup brown rice
1 14 oz can diced or crushed tomatoes
2 TBSP sherry vinegar, or red wine vinegar
1 cup frozen peas
1/3 cup chopped green olives (Cerignola or the kind stuffed with pimientos)
Preheat the oven to 300° F. Heat a cast iron, or heavy bottomed, oven-safe pan over medium flame. Lay the chicken out in a single layer and allow to cook for six minutes once the pan is hot. Turn the chicken to sear on the other side for another five or six minutes. Remove the chicken from the pan and set aside.
Add the olive oil to the pan, and allow to become hot. Put the chopped onion in the pan and let it cook, without stirring, for four minutes. Stir it and let it cook another three or four minutes. Now add the chopped peppers and repeat. Next add the garlic, salt, coriander, paprika and black pepper. Stirring every minute or so, cook these in for three more minutes. Add the rice and stir it around until it looks shiny from the fat and oil in the pan. Let it cook, stirring occasionally, for five to eight minutes, until the tips of the rice look somewhat translucent.
Rough chop the seared chicken if you’re using boneless. Otherwise, place the chicken pieces evenly in the pan. Allow the contents of the pan to heat back up completely. Pour the tomatoes and another can’s worth of water, or stock if you wish, over the Spanish chicken, along with the vinegar. Cover the pan tightly and cook for one hour in the oven.
Remove the pan from the oven, and stir in the frozen peas. Sprinkle the chopped olives on top and re-cover the pan. Set it back in the oven for another 45 minutes.
The brown rice becomes creamy with the low and slow oven baking, but it won’t be mushy as white rice will do with long cooking. So make plenty, as everyone is sure to want another helping.