Description
One-pan Spanish chicken and rice is a flavorful, easy-to-make dish combining tender chicken thighs with aromatic saffron rice, smoked paprika, and a medley of vegetables all cooked together in a single skillet. This hearty meal brings vibrant colors and classic Spanish flavors to your table in just 45 minutes.
Ingredients
Scale
Chicken and Rice
- 4 chicken thighs, bone-in and skin-on
- 1 cup long-grain rice
- 1 teaspoon smoked paprika
- A pinch of saffron threads (soaked in warm water)
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup frozen peas
- 2 tablespoons olive oil
- Salt and pepper to taste
Vegetables and Aromatics
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
Garnish
- Fresh parsley, chopped
Instructions
- Prepare the ingredients: Chop the onion, dice the red and green bell peppers, and mince the garlic cloves. Soak the saffron threads in warm water to release their color and aroma.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper. Place them skin-side down in the skillet and sear for 5-7 minutes until the skin is golden and crispy. Flip and cook the other side for 3-4 minutes. Remove chicken from the skillet and set aside.
- Sauté vegetables: In the same skillet, add the chopped onion and diced bell peppers. Sauté for 3-4 minutes until the vegetables soften. Add minced garlic and cook for an additional minute, stirring frequently to avoid burning.
- Toast the rice and spices: Stir in the long-grain rice along with the smoked paprika and the saffron soaking water. Cook for 1-2 minutes, allowing the rice to toast slightly and absorb the flavors.
- Add liquids and simmer: Pour in the undrained diced tomatoes and chicken broth. Stir the mixture and bring to a gentle simmer. Nestle the seared chicken thighs back into the skillet, skin-side up. Cover the skillet with a lid and reduce the heat to low. Let it cook for 25-30 minutes until the rice is tender and the chicken is fully cooked.
- Finish with peas: In the last 5 minutes of cooking, sprinkle the frozen peas on top of the dish without stirring them in. Cover again to allow the peas to heat thoroughly. Once done, remove from heat and let the dish sit, covered, for a few minutes to settle flavors.
- Garnish and serve: Sprinkle chopped fresh parsley over the top before serving for a bright, fresh finish.
Notes
- Using bone-in, skin-on chicken thighs adds flavor and keeps the meat juicy during cooking.
- Soaking saffron threads in warm water helps to extract their full flavor and color.
- If saffron is unavailable, turmeric can be used as a more affordable alternative, though the flavor will differ.
- For a spicier kick, add a pinch of cayenne pepper along with smoked paprika.
- Ensure to keep the skillet covered during simmering to cook the rice evenly and retain moisture.
- Leftovers can be refrigerated and reheated gently on the stovetop or microwave within 2 days.
