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Isabella

One Pan Spanish Chicken and Rice is a Flavor Burst!

One Pan Spanish Chicken and Rice is a flavorful and hearty dish that combines tender chicken thighs with seasoned rice, vegetables, and peas, all cooked in one pan for easy cleanup.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Spanish
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 tablespoons olive oil
  • 4 bone-in skin-on chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup onion diced
  • 1 bell pepper diced
  • 3 cloves garlic minced
  • 1 1/2 cups long-grain white rice
  • 1 can 14.5 ounces diced tomatoes, undrained
  • 3 cups chicken broth
  • 1 cup frozen peas
  • 1/4 cup fresh parsley chopped (for garnish)
  • Lemon wedges for serving

Method
 

  1. In a large skillet or pan, heat the olive oil over medium-high heat. Season the chicken thighs with salt, pepper, smoked paprika, garlic powder, and onion powder. Add the chicken to the pan, skin-side down, and cook for about 5-7 minutes until the skin is golden brown. Flip the chicken and cook for another 5 minutes. Remove the chicken from the pan and set aside.
  2. In the same pan, add the diced onion and bell pepper. Sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  3. Add the rice to the pan and stir to coat it with the oil and vegetables. Pour in the diced tomatoes with their juices and the chicken broth. Bring the mixture to a boil.
  4. Return the chicken thighs to the pan, skin-side up. Reduce the heat to low, cover the pan, and let it simmer for about 25-30 minutes, or until the rice is tender and has absorbed most of the liquid.
  5. In the last 5 minutes of cooking, sprinkle the frozen peas over the top, cover again, and let them steam.
  6. Once done, remove the pan from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork, garnish with fresh parsley, and serve with lemon wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 28gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 16gCholesterol: 100mgSodium: 800mgFiber: 2gSugar: 3g

Notes

  • For a spicier version, add a pinch of cayenne pepper or some chopped jalapeños when sautéing the vegetables.
  • You can substitute chicken thighs with chicken breasts for a leaner option, but adjust the cooking time as breasts may cook faster.

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