Spanish Chicken and Rice

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girl's best friend 4

"I was looking through my cookbooks one day and found this recipe. I thought I would enter it in all recipes!"
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4 servings
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  1. Place chicken pieces in 12-inch skillet or Dutch oven; sprinkle sprinkle with 2 tsp salt and pepper. Pour tomatoes and water on chicken. Heat to boiling; reduce heat. Cover and simmer 30 minutes.
  2. Stir in rice, ham strips, thyme, red pepper and garlic. Heat to boiling; reduce heast. Cover and simmer 20 minutes.
  3. Rinse frozen peas and artichoke hearts under running cold water to seperate. Add peas and artichoke hearts to skillet; sprinkle with 1/2 tsp salt. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 10 minutes.
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Family just loved this recipe. I subsituted the peas and hearts with fresh diced carrots which I added at the same time as the tomatoes and then added frozen corn at the end. was great.