Description
This One Pan Spanish Chicken and Rice recipe is a flavorful and comforting dish that combines juicy chicken thighs with aromatic spices and tender rice, all cooked together in one pan for easy cleanup.
Ingredients
Scale
Chicken:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Rice:
- 1 small onion (chopped)
- 1 red bell pepper (chopped)
- 3 cloves garlic (minced)
- 1 cup long-grain white rice
- 1/2 teaspoon turmeric or saffron threads (optional)
- 2 1/4 cups chicken broth
- 1/2 cup canned diced tomatoes (drained)
- 1/2 cup frozen peas
- 2 tablespoons chopped fresh parsley
- lemon wedges for serving
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C).
- Season Chicken: Mix paprika, garlic powder, oregano, salt, and pepper. Rub the seasoning over the chicken thighs.
- Sear Chicken: Sear chicken in olive oil until golden. Set aside.
- Sauté Vegetables: Sauté onion, bell pepper, and garlic until softened.
- Add Rice: Stir in rice, turmeric/saffron, and toast briefly.
- Cook: Add broth, tomatoes, and return chicken to the pan. Bake for 30 minutes.
- Finish: Add peas, bake for additional 5–10 minutes until rice is tender and chicken is cooked.
- Serve: Garnish with parsley and lemon wedges.
Notes
- For extra heat, add cayenne or chorizo. Boneless thighs or drumsticks can be used with adjusted cook time.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 520
- Sugar: 4g
- Sodium: 590mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg
