Spanish Chicken with Rice
Dive into the bold and vibrant flavors of Spanish Chicken with Rice, a one-pan wonder that’s perfect for busy weeknights or special gatherings. Featuring succulent bone-in, skin-on chicken thighs seared to golden perfection, this dish is infused with aromatic smoked paprika, earthy cumin, and a hint of oregano for authentic Spanish flair. The tender long-grain rice cooks in a rich blend of chicken broth and diced tomatoes, soaking up every drop of flavor, while sweet red bell peppers and frozen peas add pops of color and texture. With just 15 minutes of prep and under an hour of cooking, this hearty, comforting recipe delivers a beautifully balanced meal garnished with fresh parsley for an extra burst of freshness. It's a crowd-pleaser you’ll want to savor again and again! Perfect keywords for search include Spanish chicken recipe, one-pan chicken and rice, and easy Spanish-inspired dinner.
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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
- 4 cloves garlic cloves, minced
- 1 large red bell pepper, diced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional)
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 14-ounce can canned diced tomatoes (with juices)
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the chicken thighs with 1 teaspoon of salt and 0.5 teaspoon 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 sear for 5-6 minutes until golden brown. Flip and sear the other side for another 4-5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add 1 tablespoon of olive oil and reduce the heat to medium. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced red bell pepper, smoked paprika, ground cumin, dried oregano, and cayenne pepper (if using). Cook, stirring, for 2 minutes to toast the spices and release their aroma.
Rinse the rice under cold water until the water runs clear. Add the rice to the skillet and stir to coat it in the spice mixture. Cook for 1-2 minutes to lightly toast the rice.
Pour in the chicken broth and canned diced tomatoes (with their juices). Stir to combine and bring the mixture to a simmer.
Nestle the seared chicken thighs back into the skillet, skin-side up, ensuring they are partially submerged in the liquid. Cover the skillet with a lid, reduce the heat to low, and let it simmer gently for 25 minutes.
After 25 minutes, remove the lid and scatter the frozen peas over the rice. Cover again and cook for an additional 5 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F or 74°C).
Remove the skillet from the heat and let it rest, covered, for 5 minutes. This allows the flavors to meld and any excess moisture to absorb into the rice.
Sprinkle the chopped fresh parsley over the dish for garnish. Serve hot and enjoy your Spanish Chicken with Rice!
Nutrition Facts
Calories |
3075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.4 g | 238% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 5519 mg | 240% | |
| Total Carbohydrate | 163.3 g | 59% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 38.0 g | ||
| Protein | 197.5 g | 395% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 4361 mg | 93% | |
*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.
