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One Pan Spanish Chicken and Rice

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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

Units Scale
  • 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

Instructions

  1. Season the chicken thighs with paprika, garlic powder, onion powder, oregano, salt, and pepper.
  2. 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.
  3. In the same pan, sauté onion and bell peppers until softened, about 4 minutes. Add garlic and cook for 1 more minute.
  4. Stir in the rice, diced tomatoes (with juice), chicken broth, and saffron or turmeric if using. Bring to a simmer.
  5. Place the chicken thighs on top of the rice mixture. Cover the pan with a lid and reduce heat to low.
  6. Cook for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
  7. 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

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