How To Make One Pan Spanish Olives Chicken and Rice
Made in a single pan, our chicken and rice recipe made delicious by caramelized onions, Spanish green olives, and saffron rice is tasty and easy to make.
Serves:
Ingredients
- 2cupschicken stock
- 1pinchsaffron threads
- 6chicken thighs,bone in, skin on
- kosher salt and pepper,to taste
- 2tbspolive oil
- 2clovesgarlic,peeled
- 1yellow onion,diced
- 1cupswhite rice,uncooked
- 1cupSpanish queen green olives,or smaller Spanish green olives
- parsley,minced, for garnish, optional
Instructions
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Preheat the oven to 350 degrees F.
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Add the saffron to the chicken broth.
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Heat the cast-iron skillet on high heat.
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Season the chicken to taste with kosher salt and black pepper.
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Add the chicken, skin side down, and cook for 4 to 5 minutes until browned.
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Flip and cook for an additional 3 to 4 minutes.
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Push the chicken to the side (or onto a plate).
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Add the olive oil to the cast-iron skillet and heat on medium-high.
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Add in the onions and start to cook for 3 to 4 minutes.
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Once the onions are mostly melted, add in the garlic cloves and cook for 2 to 3 minutes, or until browned.
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Add in the uncooked rice and cook for 1 minute.
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Pour in the chicken stock with the saffron in it.
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Add the green olives and put the chicken back in, skin side up.
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Bake covered with foil for 45 to 50 minutes.
Nutrition
- Calories: 982.31kcal
- Fat: 61.29g
- Saturated Fat: 15.14g
- Trans Fat: 0.25g
- Monounsaturated Fat: 29.23g
- Polyunsaturated Fat: 11.50g
- Carbohydrates: 49.56g
- Fiber: 2.13g
- Sugar: 3.45g
- Protein: 55.14g
- Cholesterol: 287.31mg
- Sodium: 1243.25mg
- Calcium: 68.36mg
- Potassium: 873.36mg
- Iron: 3.37mg
- Vitamin A: 96.43µg
- Vitamin C: 10.05mg
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