Quick Spanish Chicken and Rice
Bring the vibrant flavors of Spain to your table with this Quick Spanish Chicken and Rice recipe! Juicy, golden-seared chicken thighs simmer gently in a fragrant one-pan medley of smoky paprika, earthy cumin, and zesty garlic, alongside tender rice infused with tomato sauce and chicken broth. Sweet bursts of frozen peas and colorful red bell peppers add the perfect finishing touch to this hearty, family-friendly dish. Ready in just 40 minutes, this quick and easy recipe is ideal for busy weeknights yet impressive enough to serve at casual gatherings. Garnish with fresh parsley for a burst of color and serve warm for a comforting, flavor-packed meal the whole family will love. Perfect for those seeking an easy Spanish-inspired dinner with wholesome ingredients!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 3 cloves, minced garlic
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup long-grain white rice
- 2 cups chicken broth
- 0.5 cup tomato sauce
- 0.5 cup frozen peas
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat.
Season the chicken thighs with a pinch of salt and black pepper on both sides.
Add the chicken thighs to the pan and sear them for 2-3 minutes per side, until golden brown. Remove the chicken from the pan and set aside.
In the same pan, reduce the heat to medium and add another tablespoon of olive oil. Add the diced onion and red bell pepper, cooking for 3-4 minutes until softened.
Stir in the minced garlic, paprika, cumin, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
Add the rice to the pan and stir to coat it in the spices and oil.
Pour in the chicken broth and tomato sauce, stirring well to combine.
Nestle the partially cooked chicken thighs back into the pan, making sure they are submerged in the liquid. Bring the mixture to a simmer.
Cover the pan with a tight-fitting lid and cook on low heat for 20 minutes, or until the rice is tender and the liquid is absorbed.
In the last 5 minutes of cooking, sprinkle the frozen peas over the top and allow them to steam with the heat of the pan.
Remove the pan from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 3992 mg | 174% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 12.8 g | ||
| Protein | 115.4 g | 231% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 190 mg | 15% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1930 mg | 41% | |
*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.
