Spanish Chicken with Rice and Olives
Infuse your dinner table with the vibrant flavors of Spain by preparing this irresistible Spanish Chicken with Rice and Olives. This one-pot wonder features tender, golden-seared chicken thighs nestled into aromatic saffron-hued rice infused with smoked paprika, cumin, and a hint of cayenne for a touch of heat. Sweet red bell peppers and briny green olives bring a delightful balance of sweetness and saltiness, while a final garnish of fresh parsley and zesty lemon wedges brightens every bite. Easy to make and perfect for feeding a crowd, this hearty dish comes together in under an hour, making it an excellent choice for weeknight meals or casual gatherings. Serve it hot, straight from the pan, and watch this flavorful Spanish-inspired creation become a family favorite.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 3 garlic cloves, minced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoons cayenne pepper (optional)
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 2 cups long-grain white rice
- 0.5 cups green olives (pitted)
- 1 lemons, sliced into wedges
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Season the chicken thighs with salt and pepper on both sides.
Sear the chicken thighs skin-side down for 5-7 minutes until golden brown. Flip and cook for another 2 minutes. Remove the chicken and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the onion and red bell pepper for 5 minutes until softened.
Stir in the minced garlic, smoked paprika, cumin, and cayenne pepper (if using). Cook for 1 minute until fragrant.
Add the tomato paste to the skillet and stir well to coat the vegetables.
Pour in the chicken broth and bring it to a simmer. Scrape any browned bits from the bottom of the pan for added flavor.
Stir in the rice and green olives. Nestle the seared chicken thighs on top of the rice mixture, skin-side up.
Cover the skillet with a lid, reduce the heat to low, and 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 from heat and let the dish rest, covered, for 5 minutes.
Garnish with fresh parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 932 mg | 41% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.2 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 579 mg | 12% | |
*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.
