Latin-Style Chicken and Rice
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
Erfüllt die Anforderungen des Patienten redaktionelle Richtlinien
- HerunterladenHerunterladen
- Teilen Sie
- Sprache
- Diskussion
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.
In diesem Artikel:
Lesen Sie unten weiter
Ingredients for Latin-Style Chicken and Rice
900g chicken thighs with skin and bone
2 tablespoons unsalted butter, cut into bits
1 tablespoon olive oil
1 large onion, chopped (325g )
3 garlic cloves, minced
190g medium-or long-grain white rice
240ml reduced-sodium chicken broth
180ml water
1/4 teaspoons crumbled saffron threads
1 Turkish or 1/2 California bay leaf
240ml frozen peas (not thawed)
Garnish: chopped flat-leaf parsley
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.
Haftungsausschluss
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Artikel Geschichte
Die Informationen auf dieser Seite wurden von qualifizierten Klinikern geprüft.
16 Jan 2026 | Ursprünglich veröffentlicht
Verfasst von:
UK recipe editors
Peer-Review durch
UK recipe editors

Fragen, teilen, verbinden.
Stöbern Sie in Diskussionen, stellen Sie Fragen, und tauschen Sie Erfahrungen zu Hunderten von Gesundheitsthemen aus.

Fühlen Sie sich unwohl?
Beurteilen Sie Ihre Symptome online und kostenlos
Melden Sie sich für den Patienten-Newsletter an
Ihre wöchentliche Dosis klarer, vertrauenswürdiger Gesundheitsratschläge – geschrieben, damit Sie sich informiert, sicher und unter Kontrolle fühlen.
Mit Ihrer Anmeldung akzeptieren Sie unsere Datenschutzerklärung. Sie können sich jederzeit abmelden. Wir verkaufen Ihre Daten niemals weiter.