One Pan Spanish Chicken and Rice (Printable version)
Tender spiced chicken over savory rice with bell peppers and peas, infused with smoky paprika and saffron.
# What you'll need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 1 teaspoon smoked paprika
03 - 1 teaspoon garlic powder
04 - 1 teaspoon dried oregano
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
07 - 1 tablespoon olive oil
→ Rice and Vegetables
08 - 1 cup long grain white rice
09 - 1 small onion, diced
10 - 1 red bell pepper, diced
11 - 1 yellow bell pepper, diced
12 - 2 garlic cloves, minced
13 - 1 cup frozen peas
14 - 1 can (14 oz) diced tomatoes, drained
15 - 2 ¼ cups chicken broth
16 - ½ teaspoon saffron threads or 1 teaspoon turmeric
→ Garnish
17 - 2 tablespoons chopped fresh parsley
18 - Lemon wedges
# Directions:
01 - Preheat the oven to 400°F.
02 - Pat the chicken thighs dry. In a bowl, mix smoked paprika, garlic powder, oregano, salt, and black pepper. Rub the spice mixture over the chicken thighs.
03 - Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the chicken thighs, skin-side down, for 3-4 minutes until golden brown. Flip and cook for 2 more minutes. Remove chicken and set aside.
04 - In the same pan, add onion and bell peppers. Sauté for 3-4 minutes until softened. Add garlic and cook for 1 minute.
05 - Stir in rice and saffron or turmeric; cook for 1 minute. Add drained tomatoes and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
06 - Stir in frozen peas. Arrange the chicken thighs, skin-side up, on top of the rice mixture.
07 - Cover the pan tightly with a lid or foil. Bake in the preheated oven for 30 minutes.
08 - Uncover and bake for an additional 10-15 minutes until the chicken is cooked through (internal temp 165°F) and the rice is tender.
09 - Remove from oven and let rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges.
# Expert Tips:
01 -
- The rice absorbs all those pan drippings and spices, creating flavor pockets that make every bite different from the last
- Everything cooks in one vessel, meaning less cleanup and more time to actually enjoy the people you are feeding
02 -
- Every oven is different, so start checking the rice at the 30-minute mark to prevent it from drying out
- Letting the chicken rest before cutting keeps all those juices inside the meat instead of running onto your cutting board
03 -
- Preheat your pan before adding oil to prevent sticking when searing the chicken
- Use an oven thermometer occasionally because oven temperatures can be wildly inaccurate