This one pot chicken recipe will have your mouth watering. I make it Spanish style with yellow rice and my family always asks for seconds. Yes! It's THAT delicious.
I got my inspiration for this dish from a picture I saw next to an ad about a box of rice mix. I guess inspiration really can be found almost anywhere.
In the back of my mind, I thought, “Hey! I can make a bigger batch to feed a crowd.” So, I came up with my own list of ingredients, finessed them in my kitchen, and served my new creation that Wednesday night for dinner (our regular family bi-weekly dinner gathering) along with my favorite Parmesan Cauliflower Risotto.
As soon as the dinner was over, my niece asked for the recipe. Like I said, it really is THAT delicious.
CHEF NOTES: The first time I made this one pot chicken recipe, I didn’t put enough saffron in the rice, so it wasn't yellow enough. I also purposefully didn't include the raisins I saw in the picture of the dish that inspired me.
On my second attempt, I got everything right. I even added the raisins.
I personally like the version with raisins because it balances out the saltiness of the green olives. Whether you choose to include the raisins is really up to you. Either way, this one-pot chicken dinner is still so yummy that you will never get enough of it.
Prep Time: 10 Minutes Cook Time: 30-35 Minutes Serving: 6-8
2 Chicken Breasts (cut in bite size; about 1" around)
1 Jar Pimento (4 oz; drained)
1/4 Cup Pimento Stuffed Olives (drained)
1 Can Black Beans (14 oz; drained and rinsed)
2 Avocado (cored, skinned and sliced)
2 Cups Long Grain White Rice
3 Cups Chicken Broth
3/4 Cup Water
2 tbsp Canola Oil
2g Saffron Threads
1/4 cup Raisins (optional)
1 Scallion or same amount of Cilantro (chopped; optional for garnish only)
Salt and pepper to taste
1 tsp Salt
1/2 tsp Black Pepper
1 tsp Garlic Powder
1/2 tsp Onion Powder
2 tbsp Extra Virgin Olive Oil
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