Spanish Chicken Rice Bake
Indulge in the comforting flavors of a **Spanish Chicken Rice Bake**, a one-dish wonder that combines golden, seared chicken thighs with a fragrant blend of paprika, cumin, and garlic. This hearty dinner features tender long-grain rice simmered in a rich tomato and chicken stock base, infused with sautéed onions, sweet red bell peppers, and a touch of smoked paprika for a subtle smoky kick. Baked to perfection in the oven, the dish achieves irresistibly crispy chicken skin while the rice absorbs all the savory juices. Garnished with fresh parsley and served with optional lemon wedges for a zesty finish, this easy-to-make meal is perfect for weeknight dinners or cozy family gatherings. Ready in just over an hour, it’s a complete meal that’s packed with flavor, texture, and vibrant Spanish-inspired spices!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 can diced tomatoes (14 oz can)
- 2 cups chicken stock
- 1 cup uncooked long-grain rice
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 pieces lemon wedges (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels and season them with half of the salt, black pepper, paprika, and smoked paprika on both sides.
In a large oven-safe skillet or baking dish, heat 2 tablespoons of olive oil over medium-high heat.
Add the chicken thighs skin-side down and sear for 3-4 minutes on each side until golden brown. Remove and set aside.
Reduce the heat to medium, add the remaining 1 tablespoon of olive oil, and sauté the chopped onions and red bell peppers for 5 minutes until softened.
Stir in minced garlic, cumin, oregano, and remaining paprika and smoked paprika. Cook for 1 minute until fragrant.
Add the diced tomatoes (with their juice) and cook for 2-3 minutes, stirring occasionally.
Pour in the chicken stock and bring the mixture to a simmer. Stir in the rice and the remaining salt.
Place the seared chicken thighs on top of the rice mixture, skin-side up. Make sure they are evenly spaced.
Cover the skillet or baking dish tightly with aluminum foil or a lid, then transfer it to the preheated oven.
Bake for 35 minutes. Remove the foil or lid and bake for an additional 10 minutes to allow the chicken skin to crisp up.
Carefully remove the skillet from the oven and let it rest for 5 minutes.
Garnish the dish with chopped parsley and serve with lemon wedges on the side, if desired.
Nutrition Facts
Calories |
2680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.1 g | 186% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 3151 mg | 137% | |
| Total Carbohydrate | 193.2 g | 70% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 14.5 g | ||
| Protein | 153.1 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2057 mg | 44% | |
*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.
