Merfeld-Jewell Recipes

Spanish Chicken Rice Skillet

Inspired by this recipe from Ahead of Thyme.

Ingredients

• 1 lb boneless skinless chicken thighs
• ½ onion
• 1 red bell pepper
• Spinach
• Garlic
• 1 ½ cups chicken stock
• 1 cup tomato sauce
• 1 cup rice
• Paprika
• Saffron (I use a paella seasoning blend)
• Cilantro
• Salt
• Pepper
• Garlic powder
• Onion powder
• Green olives (Castelvetrano preferred, but classic Manzanilla will work)
• Lemon juice

Directions:

1. Dice onion and red bell pepper. If using fresh spinach, roughly chop.
2. Cut raw chicken thighs into bite sized pieces.
3. Heat oil in a large skillet. Add chicken thighs to pan and cook 5-6 minutes.
4. Add onion and red bell pepper to pan. Cook until onion is translucent and pepper has softened.
5. Add garlic and sauté until fragrant.
6. Add rice, chicken stock, tomato sauce, and seasonings. If using frozen spinach, add now. Bring to a boil, then turn heat to low. Cover and simmer 25 minutes, until rice is done.
7. If using fresh spinach, add and cook 2-3 more minutes.
8. Turn off heat, add olives and lemon juice and stir to combine.
9. Serve and enjoy!