I probably ate Chicken with Spanish Rice once a month for over 20 years. It was on Annie Mae’s rotation of chicken recipes that she made for my family’s Shabbat dinner. She called it Potted Chicken. The chicken was so soft; it literally fell off the bone. The rice was soft and sticky. My daughter said it reminded her of risotto. The flavors of tomato flavored rice and green peppers are still in my taste memory.
I’ve been trying to reproduce Annie Mae’s Chicken with Spanish Rice for awhile. I had to remember not to reach for olive oil, avocado oil, brown rice or Farro to mix with the chicken. Those items would not have been in Annie Mae’s nor my Mother’s pantry, I did try to use red and yellow peppers because I really dislike green peppers; but the authenticity of this recipe depends on them.
This soft “Potted Chicken” is a real down home, one pot comfort food. It just makes you feel good. It’s another way to keep Annie Mae’s memory alive.
For another fancier one pot chicken recipe, click on the link for Coq au Vin.
Prep time: 20 minutes
Chicken with Spanish Rice
By Published: July 6, 2025
Yield:
- 10-12 Servings
Ingredients
- 2 3-3 1/2 lbs chickens cut in eighths- I cut each breast in half
- 3/4 cup vegetable oil
- 2 large spanish onions peeled, cored, coarsely chopped
- 4 large garlic cloves peeled and minced
- 4 long celery stalks halved lenghtwise and coarsely chopped
- 2 large green peppers cored, seeded, coarsely chopped
- 4 teaspoons salt
- 1 teaspoon black pepper
- 1 28 ounce can tomato puree
- 2 1/2 cups white rice
- 4 cups water fresh/boxed
- 1 cup Italien parsley chopped
Equipment
- 1 large roaster
- heavy duty tin foil
Directions
- Heat oil in roasting pan. Add onions, garlic, celery and pepper. Sprinkle with salt and pepper. Stir well. Saute until onions have softened. Add tomato puree. Stir well. Add rice, water and parsley. Place chicken pieces over this mixture, Mix thoroughly. Be sure the chicken is mixed well with all the other ingredients. Bring to a boil. Reduce to a simmer and cover tightly with tin foil. Place in 350 F. oven for one hour and 25 minutes. Carefully remove foil and taste rice. It should be soft. Serve hot.
