One Pot Spanish Chicken and Rice
Satisfy your cravings with this flavorful and easy-to-make One Pot Spanish Chicken and Rice recipe! Juicy, golden-seared chicken thighs are nestled into a bed of fragrant, spice-infused rice that's simmered with tender vegetables, tangy diced tomatoes, and aromatic seasonings like paprika, cumin, and oregano. This one-pot wonder is a complete meal, highlighted by a vibrant pop of green peas and a fresh parsley garnish. Perfect for busy weeknights or a crowd-pleasing family dinner, this hearty dish saves time on cleanup without sacrificing rich, bold flavors. With its irresistible combination of textures and Mediterranean-inspired flair, this recipe is a must-try for lovers of comfort food with an exotic twist.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 1 large red bell pepper, diced
- 3 cloves garlic cloves, minced
- 2 teaspoons paprika
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1.5 cups long-grain white rice, rinsed
- 3 cups chicken broth
- 1 14-ounce can diced tomatoes (canned)
- 0.75 cups frozen peas
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1/4 teaspoon of black pepper on all sides.
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear for 4-5 minutes per side until golden brown. Remove from the skillet and set aside.
In the same skillet, add the chopped onion and diced red bell pepper. Sauté for 3-4 minutes until softened.
Add the minced garlic, paprika, smoked paprika, ground cumin, and dried oregano. Stir and cook for 1 minute until the spices are fragrant.
Stir in the rinsed white rice, making sure it is well coated with the spices and oil.
Pour in the chicken broth and diced tomatoes (with their juices). Stir to combine and bring to a simmer.
Nestle the seared chicken thighs back into the pot, skin-side up. Cover the skillet or Dutch oven with a lid and reduce the heat to low. Cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through.
Once the rice is cooked, sprinkle the frozen peas over the top. Cover and cook for an additional 2-3 minutes until the peas are heated through.
Taste and adjust seasoning with additional salt and black pepper if needed.
Garnish with chopped fresh parsley before serving, if desired.
Nutrition Facts
Calories |
399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 959 mg | 42% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 6.3 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 658 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
