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Spanish Chicken and Rice

A comforting one-pan dish featuring tender chicken thighs and flavorful rice, perfect for weeknights or impressing guests.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Spanish
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces chicken thighs Skin-on, bone-in preferred
  • 2 tablespoons olive oil For browning
  • 1 medium onion, chopped Adds flavor and sweetness
  • 2 cloves garlic, minced Enhances aroma and flavor
  • 1 medium bell pepper, chopped Any color you prefer
  • 1 cup long-grain rice Rinsed before cooking for fluffiness
  • 2 cups chicken broth Can substitute with vegetable broth for a vegetarian option
  • 1 teaspoon smoked paprika Adds depth and smokiness
  • 1/2 teaspoon cumin For warmth and flavor
  • to taste Salt and pepper Adjust according to preference
  • as needed Fresh parsley for garnish Adds color and freshness

Method
 

Cooking
  1. In a large skillet, heat olive oil over medium heat and brown the chicken thighs skin-side down.
  2. Remove chicken from the skillet and set aside.
  3. In the same skillet, add onion, garlic, and bell pepper. Cook until soft.
  4. Stir in rice, smoked paprika, cumin, salt, and pepper.
  5. Pour in chicken broth and bring to a simmer.
  6. Return the chicken to the pan, skin-side up, cover, and reduce heat. Cook for 25-30 minutes until the rice is tender and the chicken is cooked through.
  7. Garnish with parsley and serve.

Notes

For extra flavor, brown the chicken well. Try substituting chicken thighs for breasts for a leaner option. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.