Spanish Chicken with Yellow Rice
Transport your taste buds to the heart of Spain with this vibrant Spanish Chicken with Yellow Rice recipe! Succulent, golden-crisp chicken thighs are seared to perfection before being simmered in a fragrant medley of smoked paprika, cumin, and turmeric, creating a rich, aromatic base. Nestled into long-grain white rice infused with savory chicken broth and colorful vegetables, this one-pot masterpiece is as visually stunning as it is delicious. A pop of sweetness from frozen peas and a zesty finish of fresh parsley and lemon wedges elevate this dish to weeknight dinner perfection. Ready in under an hour, this comforting yet elegant recipe is ideal for family meals or an impressive feast. Let the irresistible aromas and bold flavors make your kitchen the heart of a Spanish fiesta!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 medium yellow onion (diced)
- 1 medium red bell pepper (diced)
- 4 garlic cloves (minced)
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 cup diced tomatoes (canned)
- 2.5 cups chicken broth
- 1.5 cups long-grain white rice
- 1 cup frozen peas
- 2 tablespoons fresh parsley (chopped)
- 4 lemon wedges (for serving)
Instructions
Season the chicken thighs with 1 teaspoon of kosher salt and 1 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.
Sear the chicken thighs skin-side down for 5-6 minutes until the skin is golden and crisp. Flip the chicken and cook for another 2 minutes. Remove the chicken and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion and red bell pepper for 3-4 minutes until softened.
Add the minced garlic, smoked paprika, cumin, and turmeric. Stir and cook for 1 minute until fragrant.
Stir in the canned diced tomatoes and cook for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.
Pour in the chicken broth and bring to a simmer. Stir in the rice and add 1/2 teaspoon of kosher salt.
Nestle the seared chicken thighs back into the skillet, skin-side up. Cover with a lid and reduce the heat to low. Simmer for 25-30 minutes, until the rice is tender and the chicken is cooked through.
Remove the lid and sprinkle the frozen peas over the rice. Cook uncovered for another 3-4 minutes until the peas are warmed through.
Garnish with fresh chopped parsley and serve hot with lemon wedges on the side for a zesty finish.
Nutrition Facts
Calories |
3087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.8 g | 238% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3487 mg | 152% | |
| Total Carbohydrate | 172.1 g | 63% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 39.7 g | ||
| Protein | 196.8 g | 394% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 457 mg | 35% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 4391 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.
