Spanish Style Chicken And Rice Recipe


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Long grain rice1 1⁄4 Cup (20 tbs) (Preferably Converted)
 Salt To Taste
 Water2 Cup (32 tbs)
 Chicken wings3 Pound (12 Wings)
 Olive oil4 Tablespoon
 Garlic4 Clove (20 gm) (Small Cloves)
 Garlic cloves4 Small
 Canned corn kernels16 Ounce (1 Can, 15 To 16 Ounces)
 Canned stewed tomatoes16 Ounce (1 Can, 14 To 16 Ounce)
 Bottled pimientos/Roasted red peppers1⁄2 Cup (8 tbs)
 Pimientos/Roasted red peppers2 Ounce (1/2 Cup Bottled)
 Pitted green olives/Pimiento-stuffed green olives1⁄2 Cup (8 tbs)
 Dried red pepper flakes1⁄2 Teaspoon

Nutrition Facts

Serving size

Calories 612 Calories from Fat 188

% Daily Value*

Total Fat 21 g32.4%

Saturated Fat 3.6 g18.1%

Trans Fat 0.2 g

Cholesterol 129.3 mg

Sodium 608.4 mg25.3%

Total Carbohydrates 48 g15.9%

Dietary Fiber 2.5 g10.2%

Sugars 6.9 g

Protein 55 g109.8%

Vitamin A 16.2% Vitamin C 48.6%

Calcium 6.6% Iron 20.9%

*Based on a 2000 Calorie diet


1. Combine the rice, salt, and water in a saucepan and bring to a simmer over low heat. Cover and cook until the rice is just tender, 15 to 17 minutes. Set aside, covered, until the chicken is done.
2. Using a sharp knife, cut through the wing joints of the chicken to separate each one into three parts. Save the bony wing tips for stock or discard them.
3. Heat the oil in a large deep saucepan over medium-high heat. Add the chicken wings, lower the heat and saute until the skin stiffens, about 4 minutes on each side. Meanwhile, mince the garlic and drain the corn.
4. When the wings are golden, add the garlic and cook until you get a whiff of its aroma, 10 seconds. Then add the tomatoes and their juices. Break up the tomatoes by pressing them against the bottom of the skillet with the side of a wooden spoon.
5. Add the corn. Cover and simmer over medium heat until the wings are cooked through, 15 minutes. During this time chop the pimientos and add them to the skillet. Slice or chop the olives and set them aside.
6. When the chicken is cooked |-sÂ»^l through, stir in the olives, cover, and simmer 5 minutes longer. Then stir the stew, season with red pepper flakes and salt to taste, and serve over the rice.