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One Pan Spanish Chicken and Rice

A heartwarming dish combining juicy chicken thighs, flavorful rice, and vibrant bell peppers, perfect for family gatherings and casual dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Spanish
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces bone-in chicken thighs Can use skinless chicken thighs if preferred.
  • 1 cup long-grain rice Basmati is recommended for its nuttiness.
  • 1 cup chicken broth Homemade is best, but low-sodium store-bought works.
  • 1 cup crushed tomatoes Choose brands with no added sugar.
  • 1 piece bell pepper, diced Any color works; red adds sweetness.
  • 1 piece onion, diced Vidalia onions add sweetness.
  • 2 cloves garlic, minced Fresh garlic is key for maximum flavor.
  • 1 tsp smoked paprika Use high-quality for best flavor.
  • 1/2 tsp cumin Freshly ground is ideal.
  • 1/2 tsp turmeric Adds earthiness and color.
  • 2 tbsp olive oil Extra virgin for rich taste.
  • to taste Salt and pepper Essential for seasoning.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, and smoked paprika.
Cooking
  1. In a large oven-safe skillet, heat olive oil over medium heat. Once hot, add chicken thighs skin side down and sear for 4-5 minutes on each side until golden brown. Remove and set aside.
  2. Add diced onion, minced garlic, and bell pepper to the same skillet. Sauté for 4-5 minutes until soft.
  3. Stir in rice, cumin, and turmeric. Toast for 2 minutes while stirring continuously.
  4. Pour in crushed tomatoes and stir for 2 minutes. Then, add chicken broth and bring to a simmer, scraping up any browned bits.
  5. Return chicken thighs to the skillet, skin side up, partially submerged in liquid.
  6. Transfer skillet to the oven and bake for 30-35 minutes until chicken reaches 165°F and rice is tender.
  7. Allow the dish to rest for a few minutes before serving.

Notes

Use fresh, high-quality ingredients for best results. For gluten-free, substitute long-grain rice with quinoa. Leftovers can be stored in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.