Description
A flavorful and easy-to-make one-pan Spanish Chicken and Rice recipe that combines tender chicken thighs with aromatic rice, bell peppers, and tomatoes, all cooked together for a satisfying meal.
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
For the Rice:
- 1 small onion, chopped
- 1 red bell pepper, sliced
- 2 garlic cloves, minced
- 1 cup long grain white rice
- 1/4 teaspoon turmeric or saffron threads
- 2 cups chicken broth
- 1/2 cup diced tomatoes, drained
- 1/2 cup frozen peas
- 2 tablespoons chopped fresh parsley (for garnish)
- Lemon wedges (for serving)
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C).
- Season and Sear Chicken: Season chicken thighs with paprika, garlic powder, oregano, salt, and pepper. Sear in olive oil until golden. Remove and set aside.
- Sauté Vegetables: In the same skillet, sauté onion, bell pepper, and garlic until softened.
- Add Rice and Liquid: Stir in rice, turmeric, chicken broth, and tomatoes. Nestle chicken back in the skillet.
- Bake: Transfer skillet to the oven and bake for 30–35 minutes until rice is tender and chicken is cooked.
- Finish and Serve: Add peas in the last 5 minutes of baking. Garnish with parsley and serve with lemon wedges.
Notes
- For crispier skin, broil for 2–3 minutes after baking.
- You can use boneless thighs but adjust the cook time.
- Enhance the dish with olives or chorizo for extra Spanish flair.
