Savor the bold, vibrant flavors of this One Pan Spanish Chicken and Rice. This simple yet hearty dish combines perfectly seasoned chicken, aromatic rice, and fresh vegetables—all cooked in one pan for a no-fuss dinner that everyone will love.
Why You’ll Love This Recipe
- One-pan simplicity means less time cleaning and more time enjoying.
- Packed with rich, Spanish-inspired flavors that elevate a weeknight dinner.
- A wholesome, balanced meal with protein, carbs, and veggies in one dish.
- Easy enough for beginners yet impressive enough for guests.
Ingredients
For the Chicken:
- 4 chicken thighs (bone-in, skin-on)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
For the Rice:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 cup long-grain white rice
- 1 teaspoon paprika
- A pinch of saffron or ½ teaspoon turmeric
- 1 cup diced tomatoes (drained)
- 2 ½ cups chicken stock
- ½ cup green peas (frozen or fresh)
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
Step-by-Step Instructions
- Season the Chicken: Rub the chicken thighs with smoked paprika, garlic powder, salt, and pepper, ensuring even coverage.
- Brown the Chicken: Heat a large, deep skillet or pan over medium heat. Add the chicken skin-side down and sear for 5 minutes, then flip and cook for 3 more minutes. Remove from the pan and set aside.
- Sauté the Vegetables: In the same pan, heat olive oil. Add the onion and bell pepper, cooking for 4–5 minutes until softened. Add the minced garlic and cook for 1 minute.
- Prepare the Rice: Stir in the rice, paprika, and saffron or turmeric. Let the rice toast for about 2 minutes, absorbing the aromatics.
- Simmer: Mix in the drained tomatoes and chicken stock. Stir to combine, then place the seared chicken thighs on top of the rice, skin-side up. Reduce the heat, cover, and simmer for 20–25 minutes until the rice is tender and the chicken is cooked through.
- Add the Peas: In the final 5 minutes, stir in the peas and let them warm through.
- Garnish and Serve: Sprinkle with parsley and serve hot with a squeeze of lemon juice for a refreshing finish.
Pro Tips for Success
- Searing Matters: Browning the chicken creates a flavorful base for the rice.
- Rice Variety: Stick to long-grain rice for the best results—short-grain varieties can become mushy.
- Tomato Drainage: Be sure to drain your tomatoes well to avoid excess liquid in the dish.
- Customize Heat: Add chili flakes or cayenne for a spicier kick.
Serving and Storage
- Serve With: A fresh side salad or warm crusty bread for a complete meal.
- Store Leftovers: Keep in an airtight container in the refrigerator for up to 3 days. Add a splash of stock when reheating to prevent the rice from drying out.
FAQs
1. Can I swap out chicken thighs?
Yes, boneless thighs or chicken breasts are great options but cook faster, so reduce the time accordingly.
2. What’s a substitute for saffron?
Turmeric offers a similar golden color and subtle earthy flavor if saffron isn’t available.
3. Can I use brown rice?
You can, but it will require more liquid and a longer cooking time, so adjust accordingly.
4. Is this dish freezer-friendly?
Absolutely! Freeze in individual portions for up to 2 months. Reheat with a little stock for best results.
