Description
One-Pan Spanish Chicken and Rice Recipe
Ingredients
For the Chicken:
4 bone-in, skin-on chicken thighs
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp dried oregano
Salt and black pepper, to taste
For the Rice:
1 medium onion, diced
3 garlic cloves, minced
1 red bell pepper, chopped
1 cup uncooked long-grain rice
2 cups chicken broth
1/2 cup tomato sauce
1 tsp turmeric (for golden color)
1 tsp smoked paprika
1/4 tsp red pepper flakes (optional)
1/2 cup frozen peas
Lemon slices (for garnish)
Fresh parsley, chopped (for garnish)
Instructions
Prepare the Chicken:
In a small bowl, mix smoked paprika, garlic powder, oregano, salt, and black pepper.
Rub the seasoning all over the chicken thighs.
Heat olive oil in a large, oven-safe skillet over medium-high heat.
Sear the chicken thighs skin-side down for 4–5 minutes, until golden brown. Flip and sear the other side for another 3–4 minutes. Remove and set aside.
Sauté the Aromatics:
In the same skillet, sauté the onions and bell pepper for 3–4 minutes, until softened.
Add minced garlic and cook for another minute.
Cook the Rice:
Stir in the rice, tomato sauce, chicken broth, turmeric, smoked paprika, and red pepper flakes (if using).
Bring the mixture to a simmer, then nestle the chicken thighs on top of the rice.
Bake:
Cover the skillet with a lid or foil and bake in a preheated oven at 375°F (190°C) for 25–30 minutes, until the rice is cooked and the chicken is fully cooked.
Remove the cover, add frozen peas, and cook for an additional 5 minutes.
Garnish and Serve:
Garnish with fresh parsley and lemon slices. Serve hot straight from the skillet.
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4
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Step-by-Step Guide
Follow this detailed guide for perfect results every time. After seasoning the chicken, ensure your skillet is hot before adding the oil to get a proper sear. When searing, do not move the chicken until it releases easily from the pan. For the rice, toast it in the skillet with the aromatics for one minute before adding liquids to enhance its nutty flavor. When baking, keep the skillet covered tightly to trap steam, which is crucial for cooking the rice evenly. Use a fork to fluff the rice gently around the chicken after adding the peas.
Serving Suggestions
This hearty one-pan meal is substantial on its own, but can be elevated with simple sides. Serve with a crisp green salad dressed with lemon vinaigrette to cut through the richness. A side of crusty bread is perfect for soaking up the flavorful juices. For a refreshing contrast, offer a bowl of Spanish olives or marinated artichoke hearts. A dollop of garlic aioli or a drizzle of extra virgin olive oil right before serving adds a luxurious finish.
How-to Summary
Season and sear chicken thighs until golden. Remove from pan. Sauté onion, bell pepper, and garlic. Add rice, broth, tomato sauce, and spices, then bring to a simmer. Place seared chicken on top. Cover and bake at 375°F for 25-30 minutes. Uncover, add peas, and bake 5 more minutes. Garnish with parsley and lemon.
Frequently Asked Questions
Can I use chicken breasts instead of thighs? Yes, but boneless, skinless breasts will cook faster and can dry out. Reduce the initial bake time by 5-10 minutes and check for doneness at 165°F internal temperature.
My rice is still crunchy. What happened? This usually means there wasn’t enough liquid or the skillet wasn’t covered tightly enough. Ensure you’re using the correct rice-to-broth ratio and that your foil or lid creates a good seal.
Is this recipe gluten-free? It can be, provided you use a certified gluten-free chicken broth and check that all your spice blends are gluten-free.
Can I make this ahead of time? You can prepare the components ahead, but for best texture, assemble and bake just before serving. Leftovers reheat well in the oven or microwave with a splash of broth.
What can I substitute for tomato sauce? Crushed tomatoes or a tablespoon of tomato paste diluted with 1/2 cup of water are excellent substitutes that will slightly alter the texture but maintain the flavor profile.
Common Mistakes to Avoid
- Not searing the chicken properly: A proper sear locks in juices and creates fond in the pan, which is essential for the rice’s flavor.
- Stirring the rice after adding the broth: This releases starch and can make the rice gummy. Simply stir the initial mixture, then leave it alone.
- Using the wrong type of rice: Long-grain rice like Basmati or Jasmine works best. Short-grain or instant rice will become mushy.
- Peeking during baking: Lifting the lid releases steam and can result in undercooked rice. Trust the process and timing.
Conclusion
This One-Pan Spanish Chicken and Rice is the ultimate weeknight hero, delivering maximum flavor with minimal cleanup. The combination of smoky paprika, tender chicken, and vibrant rice creates a comforting and satisfying meal that feels far more complex than its simple preparation suggests. By following the detailed steps and avoiding common pitfalls, you can achieve a restaurant-quality dish right from your own kitchen. It’s a versatile recipe that invites customization and is sure to become a regular in your dinner rotation.