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Spanish Chicken and Rice


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Rate this recipe 4.6/5 (7 Votes)


  • 2 cloves garlic , minced
  • Kosher salt
  • 1/2 teaspoon dried oregano
  • 1 tablespoon distilled white vinegar plus 2 additional teaspoons
  • Ground black pepper
  • 2 bone-in, skin-on chicken leg quarters
  • 2 tablespoons olive oil
  • 1/2 medium onion , chopped fine
  • 1 bell pepper ,chopped
  • 1/4 teaspoon hot red pepper flakes
  • 1/4 cup minced fresh cilantro leaves
  • 1 can tomato soup
  • 1 cup low-sodium chicken broth
  • 1 cup water
  • 2 cups rice
  • 1/4 cup green olives (manzanilla), pitted and halved
  • 1 tablespoon capers
  • 1 Lemon, wedges
  • 1 Avocado, sliced


Servings 4
Preparation time 5mins
Cooking time 60mins


Step 1

1. Heat 1 tablespoon oil in a large pot. Salt chicken and place the 2 chicken quarters skin side down and brown. As skin begins to crisp, flip quarters over and cook other side.

2. Remove chicken and set aside. Add onions and bell pepper and cook for 2 minutes. Add garlic and cook until onions and bell pepper soften. Add red pepper flakes and half of the cilantro and mix ingredients together.

3. Place the chicken back in the pot and add the tomato soup, chicken broth, water and 1 tablespoon vinegar to the pot and bring to a simmer. Cover the pot and cook for 20 minutes.

4. Add rice, olives, capers, and 3/4 teaspoon salt; stir well. Bring to simmer, cover for 15 minutes and stir chicken and rice once from bottom up. Cook for another 15 minutes, stir once more. (add 1/4 cup water if rice appears dry and bottom of pot is beginning to burn.)

5. Remove chicken from pot; replace lid and set pot aside. Pull the meat off the bones into large chunks. Place chicken in large bowl and toss with remaining tablespoon olive oil, remaining 2 teaspoons vinegar, and remaining tablespoons cilantro. Season with salt and pepper to taste. Mix chicken into the rice mixture. Serve with a lemon wedge and flesh avocado slices.


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