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One Pan Spanish Chicken and Rice Recipe

One Pan Spanish Chicken and Rice Recipe
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4.9 from 9 reviews

This One Pan Spanish Chicken and Rice recipe is a flavorful and hearty dish that brings the vibrant tastes of Mediterranean cuisine to your table. Tender chicken thighs are seasoned with smoked paprika and herbs, then nestled into a bed of savory rice studded with peppers and peas. Baked to perfection, this easy one-pan meal is sure to become a family favorite!

Ingredients

Units Scale

For the Chicken:

  • 4 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Rice:

  • 1 small onion, finely chopped
  • 1 red bell pepper, diced
  • 1 teaspoon minced garlic
  • 1 cup long-grain white rice
  • 1 1/2 cups chicken broth
  • 1/2 cup canned diced tomatoes (with juice)
  • 1/4 teaspoon saffron threads or turmeric (optional)
  • 1/2 cup frozen peas
  • Fresh parsley and lemon wedges for garnish

Instructions

  1. Preheat the oven: Preheat the oven to 375°F (190°C). Season the chicken thighs with paprika, garlic powder, oregano, salt, and pepper.
  2. Sear the chicken: Heat olive oil in a large oven-safe skillet, sear the chicken thighs until golden, then set aside.
  3. Cook the vegetables and rice: In the same pan, cook onion, bell pepper, and garlic. Add rice and cook briefly.
  4. Add liquids and chicken: Pour in broth, tomatoes, and saffron. Return chicken to the pan.
  5. Bake: Cover and bake for 30–35 minutes until rice is tender and chicken is cooked through.
  6. Finish and serve: Add peas, garnish with parsley and lemon before serving.

Notes

  • You can use boneless chicken thighs with adjusted cooking time.
  • Enhance the dish with Spanish chorizo or use brown rice instead.

Nutrition

Find it online: https://easy-tapas-recipes.com/one-pan-spanish-chicken-and-rice-recipe/