Spanish Chicken Rice
Savor the rich, bold flavors of Spanish Chicken Rice, a hearty one-pot meal combining tender, golden-seared chicken thighs with vibrantly spiced long-grain rice. This recipe is infused with aromatic smoked paprika, cumin, and oregano, bringing a mouthwatering depth of flavor to the dish. Juicy diced tomatoes, sweet red bell pepper, and thawed peas add bursts of color and texture, while the fragrant rice cooks to perfection in a flavorful medley of chicken stock and tomato paste. Topped with fresh parsley for a bright, herby finish, this comforting dinner is both an easy weeknight favorite and an impressive crowd-pleaser. Ideal for fans of Spanish-inspired cuisine, this dish is sure to become a go-to classic in your recipe collection.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 1 large red bell pepper, diced
- 4 cloves garlic cloves, minced
- 2 teaspoons paprika
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 3 cups chicken stock
- 2 cups long-grain rice (uncooked)
- 2 tablespoons tomato paste
- 1 cup diced tomatoes (canned, with juices)
- 1 cup frozen peas, thawed
- 0.25 cup fresh parsley, chopped (for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large, deep skillet or heavy-bottomed pot over medium-high heat.
Season the chicken thighs with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
Sear the chicken thighs, skin side down, until golden and crispy, about 4-5 minutes. Flip and cook for another 3-4 minutes. Remove the chicken and set aside. (The chicken will continue cooking later.)
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet.
Sauté the onion and red bell pepper until softened, about 5 minutes.
Stir in the minced garlic, paprika, smoked paprika, cumin, and oregano, and cook for 1 minute until aromatic.
Add the tomato paste and cook for another 1-2 minutes, stirring to coat the vegetables.
Stir in the rice, ensuring it is evenly coated with the spices and tomato paste.
Add the chicken stock, canned diced tomatoes (with their juices), and the remaining 1/2 teaspoon of salt. Stir to combine.
Nestle the seared chicken thighs back into the rice mixture, skin side up. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for 25-30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).
Remove the lid and sprinkle the thawed peas over the rice. Cover and cook for an additional 5 minutes, allowing the peas to warm through.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
4407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.1 g | 254% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 793 mg | 264% | |
| Sodium | 5169 mg | 225% | |
| Total Carbohydrate | 407.4 g | 148% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 41.0 g | ||
| Protein | 251.4 g | 503% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 651 mg | 50% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 4580 mg | 97% | |
*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.
