Description
This One Pan Spanish Chicken and Rice recipe is a flavorful and satisfying dish that combines tender chicken thighs with aromatic rice, bell peppers, and peas. Cooked in a single pan, it’s perfect for an easy weeknight meal.
Ingredients
Scale
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 2 tablespoons olive oil
For the Rice:
- 1 small onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 1/4 teaspoon saffron threads (optional)
- 1/2 teaspoon turmeric or additional paprika
- 2 1/4 cups chicken broth
- 1/2 cup diced tomatoes (canned or fresh)
- 1/2 cup frozen peas
- Chopped fresh parsley and lemon wedges for garnish
Instructions
- Season the Chicken: Season chicken thighs with smoked paprika, garlic powder, oregano, salt, and pepper.
- Sear the Chicken: Heat olive oil in a large skillet, sear the chicken until golden, then set aside.
- Cook the Vegetables: In the same pan, sauté onion and bell pepper, then add garlic.
- Add the Rice: Stir in rice, saffron, and turmeric, then pour in broth and tomatoes.
- Simmer: Nestle the chicken back in, cover, and simmer for 20 minutes.
- Finish: Add peas, cook uncovered until rice is tender, then garnish and serve.
Notes
- Use boneless thighs for quicker cooking if preferred.
- Add chorizo for extra flavor.
- Adjust broth slightly if using brown rice and increase cook time.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 portion
- Calories: 490
- Sugar: 4g
- Sodium: 430mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
