Description
This One Pan Spanish Chicken and Rice is a flavorful and easy-to-make main course that combines tender, seared chicken thighs with aromatic saffron-infused rice and fresh vegetables. Cooked in a single skillet and baked to perfection, this Spanish-inspired dish offers a cozy and delicious meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken and Seasoning
- 4 bone-in, skin-on chicken thighs (or boneless if preferred)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Vegetables and Rice
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 1 teaspoon minced garlic
- 1 cup long-grain white rice
Liquids and Spices
- 1 ½ cups chicken broth
- ½ cup canned diced tomatoes (with juice)
- ¼ teaspoon saffron threads or turmeric (optional, for color and aroma)
Finishing Touches
- ½ cup frozen peas
- Fresh parsley for garnish
- Lemon wedges for garnish
Instructions
- Season the Chicken: Pat the chicken thighs dry with paper towels. Then evenly season both sides with smoked paprika, garlic powder, dried oregano, salt, and black pepper to infuse the meat with a blend of smoky and aromatic flavors.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and sear for 4 to 5 minutes until the skin turns golden brown and crispy. Flip and cook for an additional 2 to 3 minutes. Remove the chicken from the skillet and set aside.
- Sauté Vegetables and Toast Rice: In the same pan, add the finely chopped onion and diced red bell pepper. Cook for 3 to 4 minutes until they soften. Stir in the minced garlic and rice, cooking for 1 to 2 minutes to lightly toast the rice, enhancing its nutty flavor.
- Add Broth and Tomatoes: Pour in 1 ½ cups of chicken broth and ½ cup of canned diced tomatoes with their juice. If using, add ¼ teaspoon of saffron threads or turmeric for a golden color and fragrant aroma. Stir to combine all ingredients evenly.
- Return Chicken to Pan: Nestle the seared chicken thighs back into the skillet, placing them skin-side up on top of the rice mixture. This positioning allows the chicken skin to remain crispy while baking.
- Bake the Dish: Bring the liquid to a gentle simmer on the stovetop, then cover the pan with a lid or tightly with foil. Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 30 to 35 minutes until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C), indicating it is fully cooked.
- Add Peas and Warm Through: Remove the skillet from the oven and uncover. Sprinkle ½ cup of frozen peas over the rice, then cover again and let sit for 5 minutes to allow the peas to warm through without overcooking.
- Garnish and Serve: Finish the dish by garnishing with freshly chopped parsley and lemon wedges. Serve hot for a comforting and visually appealing meal.
Notes
- You can use boneless chicken thighs for a quicker cook time; reduce baking time by 5 to 10 minutes accordingly to avoid overcooking.
- For extra flavor, add sliced Spanish chorizo during the vegetable sauté step.
- If preferred, substitute brown rice but increase the cooking liquid and extend the baking time as brown rice takes longer to cook.
