Spanish Chicken and Rice
Transport your taste buds to the sun-soaked coasts of Spain with this vibrant and comforting Spanish Chicken and Rice recipe. Juicy, golden-browned chicken thighs are nestled in a bed of perfectly seasoned, tomato-infused rice, flavored with smoky paprika, earthy cumin, and a hint of luxurious saffron. Sweet bell peppers, cherry tomatoes, and tender peas add pops of color and freshness, making this one-pan wonder as visually stunning as it is delicious. Perfect for weeknight dinners or entertaining, this easy yet impressive dish captures the bold, hearty flavors of Spanish cooking in under an hour. Garnish with fresh parsley for a fragrant finish and serve warm for a meal that’s as irresistible as it is satisfying.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 medium red bell pepper, thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.25 teaspoons saffron threads
- 1 cup cherry tomatoes, halved
- 1.5 cups short-grain white rice (such as Arborio or Bomba)
- 3 cups chicken broth
- 0.5 cup frozen peas, thawed
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the chicken thighs with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper on both sides.
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Add the chicken thighs skin-side down and cook for 5–6 minutes per side, until golden and crisp. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the chopped onion to the skillet. Sauté for 3 minutes until softened.
Add the sliced red bell pepper and cook for another 3–4 minutes, stirring occasionally.
Stir in the minced garlic, smoked paprika, ground cumin, and saffron threads. Cook for 1 minute until fragrant.
Add the halved cherry tomatoes to the skillet and cook for 2–3 minutes, gently breaking them down with the back of a spoon.
Stir in the rice, ensuring it is well-coated in the tomato mixture.
Pour in the chicken broth and sprinkle in the remaining 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. Stir to combine, then bring to a gentle boil.
Nestle the browned chicken thighs back into the skillet, placing them on top of the rice mixture.
Reduce the heat to low, cover the skillet, and simmer for 25–30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F or 74°C).
During the last 5 minutes of cooking, sprinkle the peas over the rice and chicken. Cover the skillet and continue cooking.
Remove from heat and let the dish rest for 5 minutes before garnishing with fresh parsley, if desired.
Serve warm and enjoy your Spanish Chicken and Rice!
Nutrition Facts
Calories |
2297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.2 g | 172% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4550 mg | 198% | |
| Total Carbohydrate | 133.0 g | 48% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 22.7 g | ||
| Protein | 136.0 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3283 mg | 70% | |
*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.
