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5014 5170 4157 5109 R084

5014 Spanish Chicken and Himalayan Red Rice

5014 Spanish Chicken and Himalayan Red Rice

Spanish Chicken: Cover the chicken with vegetable oil and Smoked Paprika, Aleppo Pepper Flakes. Place the chicken into a zip lock bag. Add the onions, orange peppers, and refrigerate overnight.

Preheat the grill to 450° and let the chicken warm up to room temperature. Grill the chicken and vegetables until done.

Himalayan Red Rice: In a medium saucepan, coat the bottom with vegetable oil and cook the onions until translucent. Add butter and once melted add the Himalayan Red Rice. Let cook for 1 minute. Add the Smoked Paprika, Freeze Dried Shallots, and chicken broth. Bring to a boil and then reduce to a simmer. Cook covered until rice has absorbed all of the liquid. When ready to serve mix in the pine nuts.

Grilled Chicken

- 2 skinless chicken breasts

- 1 small onion, sliced into rings

- 1 orange bell pepper, sliced into rings

- 1 tablespoon vegetable oil

- 2 tablespoons (5014) Smoked Paprika

- 1/2 teaspoon (5157) Fleur de Sel salt

- 1 teaspoon (5109) Aleppo Pepper Flakes

Himalayan Red Rice

- 1 cup Himalayan Style Red Rice (replace with a basmati rice if needed)

- 1 ¾ cups chicken broth

- 1 small onion, sliced thin

- 1 tablespoon unsalted butter

- 1 teaspoon vegetable oil

- 1 teaspoon (5014) Smoked Paprika

- 1 tablespoon (5170) Freeze Dried Shallots

- 1 tablespoon pine nuts

The key to perfect rice is adding more water gives you softer, stickier rice and less water results in firmer rice.  

The deep, rosy color of our Himalayan Style Red Rice brightens any dish


More Information
SKU 5014 5170 4157 5109 R084


Prep Time 10 Minutes
Cook Time 20 Minutes
Total Time 30 Minutes + time to mari
Yield 2 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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