Latin-Style Chicken and Rice

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This Latin-style chicken and rice is a fragrant, one-pot wonder that brings warmth and vibrant colour to the dinner table. By browning the chicken thighs first, you achieve a delicious depth of flavour that infuses the rice as it simmers in a delicate saffron broth. The addition of sweet garden peas provides a fresh contrast to the savoury, golden grains, making it a wholesome choice for any day of the week.

As a high-protein main course, this dish is both satisfying and simple to prepare, requiring minimal cleanup. It is a fantastic option for busy families or meal prep enthusiasts looking for a nutritious homemade dinner. Serve it directly from the pan with a generous scatter of fresh flat-leaf parsley for a beautiful, rustic presentation.

Ingredients for Latin-Style Chicken and Rice

900g chicken thighs with skin and bone
2 tablespoons unsalted butter, cut into bits
1 cucharada de aceite de oliva
1 large onion, chopped (325g )
3 dientes de ajo, picados
190g medium-or long-grain white rice
Caldo de pollo con reducción de sodio, 240 ml
180ml de agua
1/4 teaspoons crumbled saffron threads
1 hoja de laurel turco o 1/2 hoja de laurel de California
150g frozen peas (not thawed)
Guarnición: perejil de hoja plana picado

How to make Latin-Style Chicken and Rice

Pat chicken dry and season with 3/4 teaspoons salt and 1/2 teaspoons pepper (total). Heat butter and oil in a 12-inch heavy skillet (at least 2 inches deep) over medium-high heat until foam subsides, then brown chicken, turning once, about 10 minutes total. Transfer chicken with tongs to a plate.

Pour off all but 2 tablespoons fat from skillet. Cook onion and garlic with 1/4 teaspoons each of salt and pepper over medium heat, stirring, until golden, about 6 minutes. Add rice and cook, stirring, 1 minute. Add broth, water, saffron, and bay leaf and bring to a full boil. Nestle chicken in rice, keeping as much rice around (rather than under) chicken as possible, and add juices from plate. Simmer, covered tightly with lid, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 25 minutes. Remove from heat and stir in peas. Cover with a kitchen towel and then lid and let stand until all of liquid is absorbed, about 15 minutes. Discard bay leaf.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.