One Pan Spanish Chicken and Rice
A flavorful and easy one-pan dish combining tender chicken thighs with aromatic rice and vibrant vegetables, inspired by traditional Spanish flavors.
Ingredients
Meat
- 4 pieces chicken thighs (bone-in, skin-on)
Seasonings
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
Vegetables
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 large red bell pepper (sliced)
- 1 large yellow bell pepper (sliced)
Grains
- 1 cup long-grain rice (uncooked)
- 2 cups chicken broth
- 1 can (14 ounces) diced tomatoes
- 1/2 teaspoon saffron threads (optional, substitute with turmeric if needed)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 cup green peas (frozen or fresh)
- 1/4 cup sliced black olives
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon lemon juice (optional, for freshness)
Instructions
- Season chicken thighs with salt, pepper, and smoked paprika.
- Heat olive oil in a large pan and brown the chicken thighs until golden. Remove and set aside.
- Sauté diced onion and minced garlic until fragrant. Add sliced bell peppers and cook until softened.
- Add rice, diced tomatoes, saffron (or turmeric), and remaining salt and paprika. Stir to combine.
- Pour in chicken broth, return chicken to the pan, cover, and simmer until rice is cooked and chicken is tender, about 20 minutes. Stir in peas, olives, parsley, and lemon juice before serving.
Notes
For extra flavor, let the dish rest for 5 minutes before serving.