Description
One-Pan Spanish Chicken and Rice Recipe
Ingredients
For the Chicken:
4 bone-in, skin-on chicken thighs
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp dried oregano
Salt and black pepper, to taste
For the Rice:
1 medium onion, diced
3 garlic cloves, minced
1 red bell pepper, chopped
1 cup uncooked long-grain rice
2 cups chicken broth
1/2 cup tomato sauce
1 tsp turmeric (for golden color)
1 tsp smoked paprika
1/4 tsp red pepper flakes (optional)
1/2 cup frozen peas
Lemon slices (for garnish)
Fresh parsley, chopped (for garnish)
Instructions
Prepare the Chicken:
In a small bowl, mix smoked paprika, garlic powder, oregano, salt, and black pepper.
Rub the seasoning all over the chicken thighs.
Heat olive oil in a large, oven-safe skillet over medium-high heat.
Sear the chicken thighs skin-side down for 4–5 minutes, until golden brown. Flip and sear the other side for another 3–4 minutes. Remove and set aside.
Sauté the Aromatics:
In the same skillet, sauté the onions and bell pepper for 3–4 minutes, until softened.
Add minced garlic and cook for another minute.
Cook the Rice:
Stir in the rice, tomato sauce, chicken broth, turmeric, smoked paprika, and red pepper flakes (if using).
Bring the mixture to a simmer, then nestle the chicken thighs on top of the rice.
Bake:
Cover the skillet with a lid or foil and bake in a preheated oven at 375°F (190°C) for 25–30 minutes, until the rice is cooked and the chicken is fully cooked.
Remove the cover, add frozen peas, and cook for an additional 5 minutes.
Garnish and Serve:
Garnish with fresh parsley and lemon slices. Serve hot straight from the skillet.
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4
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