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Spanish Chicken Stew & Brown Rice

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Time
DifficultyDifficult
Serves1

From the homes and restaurants of Spain comes this wholesome Spanish Chicken Stew Brown Rice Recipe that will make your taste buds tingle with anticipation. It is important to note that it is moderately difficult to prepare Spanish Chicken Stew Brown Rice at Home but we assure you a fun and simple cooking experience if you watch and follow all the instructions in the Spanish Chicken Stew Brown Ric ... e Video linked below. The Spanish Chicken Stew Brown Rice Ingredients feature tender and high-protein chicken breasts and high-fibre brown rice along with a variety of veggies, spices and herbs that can be easily procured. This dish is one of the most popular comfort foods in the world that offers a hearty and nutritious meal and offers a unique blend of flavours right from the streets of Spain. This Spanish Chicken Stew Brown Rice Recipe is also incredibly common and popular in Latin America which is obvious considering that Spain colonized most of the Latin American region just a few hundred years ago. ‘Arroz con polo’ is Spanish for ‘chicken with rice’ and that is exactly what this recipe delivers along with a burst of exotic and mouth-watering flavours. Although brown basmati rice is recommended for its high-fibre properties, other varieties of rice can also be used if you find yourself unable to procure the brown rice. The Spanish Chicken Stew Brown Rice Calories count is 540 per serving and the dish packs a balanced mix of protein, carbohydrates, good fats and fibre that make it a wholesome meal choice for people of all ages.

Nutrition Info. (per serving)

ProteinFatCarbsFibre540 Cal540 Cal540 Cal540 Cal
  • 40gProtein
  • 14gFat
  • 61gCarbs
  • 12gFibre

Ingredients

Dry Grocery

Brown Basmati Rice

Brown Basmati Rice

0.33 cups

Salt

Salt

1.75 teaspoons

Turmeric Powder

Turmeric Powder

1 pinch

Yellow Moong Dal

Yellow Moong Dal

0.5 teaspoons

Oregano Herbs

Oregano Herbs

0.75 teaspoons

Paprika Powder

Paprika Powder

0.75 teaspoons

Mustard Dijon Paste

Mustard Dijon Paste

0.25 teaspoons

Refined Oil

Refined Oil

1.5 teaspoons

Sesame White (til)

Sesame White (til)

0.75 teaspoons

Pumpkin Seed

Pumpkin Seed

0.75 teaspoons

Sunflower Seeds

Sunflower Seeds

0.5 teaspoons

Peanut (with Skin)

Peanut (with Skin)

1 teaspoon

Tobasco Sauce

Tobasco Sauce

0.25 teaspoons

Chipotle Powder

Chipotle Powder

1 pinch

Aromat Powder

Aromat Powder

0.5 teaspoons

Red Chilli Flakes

Red Chilli Flakes

1 pinch

Jalapeno Slice

Jalapeno Slice

2 slices

Demi Glace Sauce Mix

Demi Glace Sauce Mix

1 teaspoon

Fruits & Vegetables

Carrot-regular

Carrot-regular

1 unit

Haricot Bean

Haricot Bean

11 units

Baby Corn Peeled

Baby Corn Peeled

2 units

Onion

Onion

1 small piece

Celery

Celery

0.25 unit

Leeks

Leeks

0.25 unit

Thyme

Thyme

0.5 teaspoons

English Cucumber

English Cucumber

1 small piece

Mint W/o Roots

Mint W/o Roots

2 leafs

Capsicum Green-regular

Capsicum Green-regular

0.33 unit

Capsicum Yellow (regular)

Capsicum Yellow (regular)

1 small piece

Capsicum Red-regular

Capsicum Red-regular

2 small pieces

Zucchini Green

Zucchini Green

1 small piece

Parsley

Parsley

2 leafs

Poultry

Chicken Breasts

Chicken Breasts

1 unit

Other

Water

Water

1.25 glasses

Pepper

Pepper

0.75 teaspoons

Garlic

Garlic

2 pieces

Lemon Juice

Lemon Juice

0.25 teaspoons

Tomato Sauce

Tomato Sauce

0.33 cups

Bechamel Sauce

Bechamel Sauce

2 tablespoons

Directions
1
In a bowl, add Water, Rice and soak for 45 mins.
2
In boiling water, add Rice, Salt, Turmeric and cook till soft. Strain rice & place in a bowl and keep it aside.
3
Take a bowl, add Water, Moong Dal and soak for 2hrs. Strain the water and keep aside.
4
In a heavy bottom vessel, add Salt, Water, Carrots, Beans, Babycorn and bring to boil till soft.
5
In a heavy bottom vessel, add Salt, Water, diced Carrots, diced Beans, diced Babycorn and bring to boil till soft.
6
Marinate the Chicken with Salt, Pepper, Oregano, Paprika and Dijon Mustard.
7
Heat Oil in a pan. Add chopped Onion, chopped Celery, chopped Leek, chopped Carrot, chopped Garlic, fresh Thyme. Cook until vegetables are soft.
8
Remove to a bowl and keep aside.
9
Heat a pan and toast White Sesame Seeds, Pumpkin Seeds and Sunflower Seeds.
10
Roast Peanuts for 10 minutes at 180 degrees.
11
In a bowl, mix roasted Peanuts & toasted Seeds. Mix well and keep aside.
12
Take a mixing bowl and julienned deseed Cucumber, chopped Mint Leaves, pumpkin Seeds, Lemon Juice, Sesame Seeds, soaked Moong, Garnish Mix, Salt and toss.
13
Remove to a serving bowl and garnish keep aside.
14
Heat Oil in a pan. Add diced Red Pepper, Yellow Pepper, Green Pepper and saute till brown & soft.
15
Add Tomato Sauce, Bechamel Sauce, 25% of Mirepoix, Tabasco Chipotle Sauce and bring to boil.
16
Add Chipotle Chilli Powder, Paprika, Oregano and cook.
17
Remove to a bowl keep aside
18
Heat Oil in pan. Add Garlic and saute.
19
Add Red Pepper, Green Zucchini and saute.
20
Add boiled vegetables and saute.
21
Add Pepper, Paprika, Salt and Aromat Powder and cook until caramelized.
22
Then remove to a bowl. Serve hot topped with chopped Parsley.
23
In a pan, add remaining Mirepoix, diced Green Pepper and saute till soft.
24
Add boiled diced vegetables, Chilli Flakes, Oregano, Salt, Pepper, Aromat Powder, sprinkle Water and saute.
25
Add chopped Jalapeño and saute.
26
In a large container, mix boiled Rice with Sauteed Vegetable mixture.
27
Check seasoning and remove to a serving bowl and keep aside.
28
Heat a griddle and Oil it , cook the Chicken till brown.
29
In a pan, place the Stew Base and add fresh Thyme and bring to boil.
30
Add grilled Chicken, Demi Glaze Sauce and cook for some time.
31
Remove to a bowl and set aside.
32
Take a bowl, fill half of the portion with Brown Rice Pilaf and another half with Chicken Stew. Place the Sauteed Vegetables on top and serve with Cucumber Mint Salad.

Success!

We hope you had fun making it! Enjoy the meal.

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