Spanish Chicken Marbella

by Caitlyn Penny

Get excited, because today is a GUEST POST!  Yes, that’s right folks, Katie has relinquished her blog to me…


Yep, that’s me!  The Caitlyn who’s been quoted and pictured in many of our dearest chef’s blog creations.  Some of my favorites: Coffee chiffon birthday cake, The 712 cocktail, and The ultimate eggplant parmigiana. And today it’s my turn!  In all fairness, Katie and I have been talking about doing this for years. I’m just an excellent procrastinator, seriously, one of the best, and have FINALLY gotten around to doing the damn thing. So here goes!

First things first.  You may be wondering what our lovely ginger has been doing with her time.  It’s been a busy year for this girl hence why there have been less frequent posts here.  Well, she’s been doing this:



I’ve had several things from this place, and I can tell you unequivocally that they have the best pastries.

More important than her new baking career though is this…

Engagement hike

That’s right ladies and gents, Katie has herself a man.  A really, really great man.  His name is Digger, and he swept our girl off her feet at the very beginning of 2015.  Now she’ll get to spend her forever with him <3

So, it’s been a good – and very busy – year for our Gatster.

But back to why we’re all here – FOOD.  If you are like me and have been following our darling Katie from the get-go, drooling over things like red wine tarts and bourbon glazed cinnamon rolls and waffle sandwiches, you know this girl’s got game.  Like, major food game.  As Katie’s best friend and previous roommate, I can attest to this culinary prowess.  So can my pants.

Marabella chicken

But if you’re also like me, you sometimes feel this twinge of something missing….something savory and dare I say, carnivorous? Yes, that’s right, MEAT!  Readers, as many of you know, Katie is a vegetarian.  Ok, well that’s not the complete truth; she is what we lovingly call “flexitarian.”  Meaning, as an appreciator of a beautifully prepared meal, she will make exceptions to her rule and partake in said deliciousness.  I respect the hell out of this decision and I myself have tried to reduce my meat intake.  That being said, this was not one of those days.

Cait cooking spanish chicken marabella

I decided for this post, I’d provide this audience with what many of us may have missed, a home-cooked chicken dish.  This is one of my favorites: a Spanish inspired skillet dish.  I modified it from an Epicurious recipe but the beauty of a recipe is that you can make it slightly different each time – it’s always an interesting dish.  And not too expensive!

spanish chicken

Spanish Chicken Marabella

  • Servings: 6
  • Difficulty: medium
  • Print

Recipe modified from Epicurous:

  • (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
  • 1 large onion, chopped
  • 1 large red bell pepper, cut into 1/2-inch pieces
  • 4 garlic cloves, minced
  • 2 teaspoons paprika
  • 2 cups long-grain white or brown rice
  • 1 1/4 cups dry white wine
  • 1 (14-oz) can diced tomatoes including juice
  • 1 3/4 cups chicken broth
  • 3/4 teaspoon crumbled saffron threads
  • 1 bay leaf
  • 1 cup pitted prunes, chopped
  • 1/2 cup Spanish green olives, coarsely chopped
  • ½ cup black olives, coarsely chopped
  • 1 head of cauliflower, chopped
  • Salt & pepper
  • Juice of 1 lemon
  • Optional garnish: chopped fresh flat-leaf parsley
  1. Set rice to cook. Use half chicken stock, half water, and a tablespoon of water for the liquid.  Chop all vegetables and prepare ingredients.
  2. Chop whole chicken into equal parts, pat dry and season with salt and pepper. Heat oil in a large skillet over moderately high heat for 30-45 second then brown chicken on all sides, about 10 minutes total. Transfer chicken with tongs to a plate.
  3. Use the same skillet and add onion, bell pepper, and salt to taste. Cook over moderate heat, stirring. After about 3 minutes of cooking, add the cauliflower. After the vegetables have softened slightly, about 5 minutes, add garlic, paprika, then stir for 1 minute. Add wine and boil, uncovered, 2 minutes. Stir in tomatoes with juice, chicken broth, saffron, olives, prunes, and bay leaf.  Add half the rice.  Nestle chicken in rice, adding any juices from plate.
  4. Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15-20 minutes. Remove from heat, cover skillet and let stand at least 10 minutes. Discard bay leaf.

Dish it up over a little extra rice and torn bread. Finish with a strong lemon squeeze and garnish with parsley if you’d like it.

Serve with love and a heavy pour of wine :)

Red wine

Penny for your thoughts

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