Description

A flavorful and easy one-pan dish featuring juicy chicken thighs, seasoned with Spanish spices, cooked with rice, bell peppers, and tomatoes for a hearty, comforting meal.

Ingredients

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4 bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
Salt and pepper to taste
1 cup long grain white rice
1 small onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
2 cups chicken broth
1/4 teaspoon saffron threads or turmeric (optional, for color)
Fresh parsley for garnish

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Instructions

Season the chicken thighs with paprika, garlic powder, onion powder, oregano, salt, and pepper.
Heat olive oil in a large skillet or pan over medium-high heat. Add the chicken thighs, skin side down, and sear until golden brown, about 4-5 minutes per side. Remove and set aside.
In the same pan, sauté onion and bell peppers until softened, about 4 minutes. Add garlic and cook for 1 more minute.
Stir in the rice, diced tomatoes (with juice), chicken broth, and saffron or turmeric if using. Bring to a simmer.
Place the chicken thighs on top of the rice mixture. Cover the pan with a lid and reduce heat to low.
Cook for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
Remove from heat and let sit for 5 minutes before serving. Garnish with fresh parsley.

Notes

Use boneless chicken if you prefer a shorter cooking time.
Adjust spices according to your taste preferences.
Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 620mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 30g
Cholesterol: 90mg