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One Pan Spanish Chicken and Rice

A vibrant and flavorful meal combining succulent chicken, seasoned rice, and colorful vegetables, all made in one pan for easy preparation and cleanup.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Spanish
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs (bone-in, skin-on for extra flavor) Searing helps lock in flavors.
  • 1 cup long-grain rice, rinsed Rinsing removes excess starch.
  • 1 piece bell pepper (red or yellow, diced) Adds color and flavor.
  • 1 piece onion, chopped Provides a savory base.
  • 3 cloves garlic, minced Enhances flavor.
  • 14 oz can diced tomatoes Use with juices for more flavor.
  • 2.5 cups chicken broth Quality broth enhances flavor.
  • 1 tsp smoked paprika Gives the dish a Spanish flair.
  • to taste Salt and pepper Season to preference.
  • for garnish Fresh parsley Adds freshness to the presentation.

Method
 

Preparation
  1. Heat a large skillet over medium-high heat. Add a splash of oil and sear the chicken thighs skin-side down until golden brown (about 5 minutes). Flip and brown the other side for an additional 5 minutes. Remove the chicken and set aside.
  2. In the same pan, add the chopped onion and bell pepper, cooking until soft (around 4 minutes). Toss in the minced garlic and let it sauté until fragrant (about 30 seconds).
  3. Stir in the rinsed rice, smoked paprika, and season with salt and pepper. Mix thoroughly to coat the rice with the vegetable flavors.
  4. Pour in the diced tomatoes (with juices) and chicken broth. Stir well to combine all ingredients.
  5. Place the browned chicken thighs back into the pan, skin-side up. Bring the liquid to a boil, then reduce to a simmer, cover, and let cook for approximately 25 minutes, or until rice is fluffy and chicken is cooked through.
  6. Once cooked, gently fluff the rice with a fork. Garnish with fresh parsley before serving.

Notes

Customize with shrimp or chickpeas for a vegetarian option. Add more vegetables like peas or zucchini for extra nutrition. Use quality broth for the best flavor and remember to store in an airtight container, refrigerate for 3 days or freeze for up to 3 months.