Description
A flavorful and easy one-pan Spanish chicken and rice recipe featuring tender chicken thighs simmered with aromatic spices, vegetables, and perfectly cooked rice. This vibrant Mediterranean-inspired dish is perfect for a weeknight dinner and delivers a comforting, wholesome meal in under an hour.
Ingredients
Scale
Chicken and Seasoning
- 6 bone-in skin-on chicken thighs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon smoked paprika, divided
Vegetables and Aromatics
- 1 medium onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1 cup frozen peas
- ¼ cup fresh parsley, chopped
- Lemon wedges for serving
Grains and Liquids
- 2 tablespoons olive oil
- 1 ½ cups long-grain rice (such as basmati)
- 1 can (14.5 ounces) diced tomatoes
- 3 cups chicken broth
Spices
- ½ teaspoon turmeric
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
Instructions
- Prepare and season the chicken: Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, and half of the smoked paprika to build a flavorful crust.
- Sear the chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and cook for 5 to 6 minutes until the skin is golden brown and crispy. Flip and cook for an additional 3 minutes. Remove the chicken from the pan and set aside.
- Sauté aromatics: In the same pan, add the diced onion and red bell pepper. Cook for 3 to 4 minutes until softened and fragrant. Add the minced garlic and cook for 1 more minute to deepen the flavors.
- Add rice and spices: Stir in the rice and sprinkle with the remaining smoked paprika, turmeric, oregano, and cumin. Toss to coat the grains evenly with the spices and oil.
- Add liquids and tomatoes: Pour in the diced tomatoes along with their juices and the chicken broth. Stir well to combine and bring the mixture to a gentle boil.
- Cook the chicken and rice: Nestle the seared chicken thighs back into the pan on top of the rice. Cover the skillet and reduce heat to low. Simmer gently for 25 to 30 minutes until the rice is tender and the chicken is fully cooked through.
- Finish with peas and rest: Stir in the frozen peas and cover again. Let the dish rest for 5 minutes off the heat so the peas thaw and the flavors meld.
- Garnish and serve: Sprinkle chopped fresh parsley on top and serve warm with lemon wedges for squeezing over the dish.
Notes
- For an extra depth of flavor, add a pinch of saffron along with the other spices.
- This dish pairs beautifully with a simple green salad or crusty gluten-free bread.
- Leftovers can be refrigerated for up to 3 days and reheat well on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: One Pan, Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 23 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 120 mg
