Spanish Chicken with Yellow Rice
In today's market, this has to be one of the easiest one-pan dishes to make. With preseasoned saffron rice and rotisserie chicken, you can create a full meal that will feed the whole family. Add a salad or some vegetables and dinner is set.
You can use the bone-in chicken pieces or remove the meat from the chicken and make the dish boneless.
- 6 cup Water
- 3 cup Yellow Rice Mix (Dry)
- 1 ea Rotisserie Chicken (Cut into 8 pieces)
- 4 oz Butter (Grass Fed, Salted)
- 2 oz Rotisserie Chicken Drippings (From the pan/container)
- 1 tsp Oregano, dried
- 1 tsp Thyme, dried
- 0.5 tsp Black Pepper, ground
- Salt, Morton Coarse Kosher Salt (to taste)
Preheat the oven to 375.
Cut the cooked rotisserie chicken into 8 pieces. 2 breasts, 2 wings, 2 legs, and 2 thighs.
Heat a cast iron skillet on medium heat and add the butter and dried herbs.
Add the chicken pieces to the pan and brown the cut rotisserie chicken pieces. Once they are browned to your liking, remove them from the pan and set them aside.
Add the water for the rice into the pan and bring it to a boil.
Add the preseasoned rice mix per the package instructions, and add in the rotisserie drippings from the chicken container.
When the liquid starts to boil again, reduce the heat to low, cover it with a lid, and cook for 20 minutes.
Remove the lid and arrange the browned chicken pieces on top of the rice.
Pour 1/2 cup of water around the edge of the pan and put the skillet in the oven uncovered for 15 minutes.
This will finish off the rice and crisp up the chicken skin.
Remove the skillet from the oven and serve in the pan.
