Chicken Rice in Spanish style is what you need for amazing dinner. Withthis simple recipe you will make the meal very quick and easy.
Ingredients
- 1 tablespoon olive oil
- 4 chicken thighs, boneless and skinless
- 2 teaspoons salt
- 1 onion, not large, diced
- 2 cloves garlic, minced
- 1 carrot, cut in thin strips
- 480g canned tomatoes
- 1 tablespoon tomato sauce
- 500ml chicken broth
- 230g rice, long grain
- 1 or 0.5 teaspoons ground black pepper
Preparation
In a large, deep skillet, heat the oil over medium heat. Add chicken thighs and season with salt and ground black pepper. Cook about 8 minutes, constantly stirring, until chicken browns nicely. Remove from the skillet and throw away the oil.
Lower the heat. Add onion and garlic to the skillet. Cook while stirring for about 2 minutes until tender. Add carrots and cook for about 3 minutes. Then, add canned tomatoes, tomato sauce and chicken broth. Season everything with salt and ground black pepper. Bring to a boil. Stir in the rice. Add chicken. Bring to a boil again. Cover the skillet with a lid leaving a tiny gap for air to come in and steam to come out. Cook over low heat for about 20-25 minutes or until the rice and chicken are fully cooked.
Serve the dish with few olives or lemon wedges.
