Spanish-Spiced Chicken & Rice

with Piquillo Peppers & Snow Peas

60 MIN

2 Servings

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From the Test Kitchen

This easy take on arroz con pollo gets vibrant flavor from a few Spanish-inspired touches: paprika in our spice blend helps give our chicken delicious smokiness, while a dollop of aioli (simply mayonnaise and garlic paste) adds welcome creaminess when stirred into our rice.

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Nutrition

PER SERVING
Calories

810 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skin-On Chicken Thighs
½ cup Jasmine Or Long Grain White Rice
2 cloves Garlic
4 oz Snow Peas
1 Sweet Onion
1 oz Roasted Piquillo Peppers
2 Tbsps Tomato Paste
¼ cup Mayonnaise
2 Tbsps Tomato Paste
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
1 bunch Chives

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Blanch & shock the peas:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Fill a medium bowl with ice water; add a pinch of salt. Set aside. Cut the peas crosswise into thirds. Once the pot of water is boiling, add the prepared peas and cook, stirring occasionally, 2 to 3 minutes, or until bright green and slightly softened. Drain thoroughly and immediately transfer to the bowl of ice water; let stand until completely cool. Drain thoroughly and pat dry with paper towels. Wipe out the pot.

2 Prepare the ingredients & make the aioli:

Peel and medium dice the onion. Roughly chop the peppers. Cut the chives into 1-inch pieces. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the mayonnaise and up to half the garlic paste; season with salt and pepper.

3 Cook the rice:

In the same pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and remaining garlic paste; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the tomato paste and chopped peppers; cook, stirring constantly, 1 to 2 minutes, or until thoroughly coated. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter); stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

4 Cook the chicken:

STOVE: Pat the chicken dry with paper towels; season on both sides with salt, pepper, and half the spice blend (you will have extra). In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook, occasionally pressing down with a spatula, 6 to 8 minutes per side, or until browned and cooked through. Transfer to a plate.
GRILL: Pat the chicken dry with paper towels; season on both sides with salt, pepper, and half the spice blend (you will have extra). Drizzle with olive oil on both sides. Grill the seasoned chicken, skin side down, 6 to 7 minutes on the first side, or until browned. Flip and grill 5 to 6 minutes, or until browned and cooked through. Transfer to a plate.

5 Finish & serve your dish:

Just before serving, add the shocked peas to the pot of cooked rice; stir to combine. Season with salt and pepper to taste. Serve the cooked chicken over the finished rice. Garnish with the chopped chives and aioli. Enjoy!