spanish chicken recipe
The Best spanish chicken recipe
I love this recipe because it’s flexible too. You can adjust the spices to taste—maybe a pinch more cumin or a splash of vinegar—but the base always works. It’s also lighter than you might expect, with lean chicken and plenty of veggies that soak up the sauce. My husband swears it’s the only way to eat chicken that doesn’t taste like it’s been sitting in a greasy pan, and honestly, it’s a game-changer for busy days when you want something hearty but still healthy. Plus, the herbs and lemon make it bright and refreshing, which is perfect for balancing out heavier sides like rice or crusty bread. It’s a dish that’s easy to make ahead, too—just simmer it in the morning and let the flavors meld, so you’re not scrambling at the last minute.
Easy Spanish Chicken with Garlic Rice
A flavorful one-pan dish featuring tender chicken thighs glazed in tomato sauce, served with simple garlic rice. Perfect for a weeknight meal with bold Mediterranean-inspired flavors.
🥘Ingredients
- 4 boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp cumin
- Salt and black pepper to taste
- 1 cup long-grain white rice
- 1 cup chicken broth
- 2 tbsp butter
- 2 cloves garlic, minced
- ½ cup diced bell peppers
- ¼ cup chopped fresh parsley
- 1 cup canned crushed tomatoes
- 1 tbsp tomato paste
- 1 tbsp olive oil
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
👨🍳Directions
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1
Preheat oven to 400°F (200°C). In a bowl, toss chicken thighs with olive oil, paprika, oregano, garlic powder, cumin, salt, and pepper. Spread on a baking sheet. -
2
Bake for 20 minutes until golden and cooked through. Remove from oven and set aside. -
3
In a skillet, melt butter over medium heat. Add garlic and bell peppers; sauté for 2 minutes. Stir in rice, chicken broth, crushed tomatoes, tomato paste, and basil. Bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally, until rice is tender. -
4
Return chicken to the skillet, spooning sauce over the top. Cover with foil and bake for 5–10 minutes more until the chicken is heated through. Garnish with parsley.
🔧Equipment
- Skillet
- Oven-safe baking dish
- Mixing bowls
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Spanish Chicken with Garlic Rice Works
❓ Frequently Asked Questions About Spanish Chicken with Garlic Rice
Can I substitute any of the ingredients in this Spanish chicken recipe?
Yes, you can adjust some ingredients, but keep the balance in mind. For example, you can swap the bell peppers for zucchini or use extra potatoes if you prefer. If substituting tomatoes, ensure the sauce remains tangy—add a splash of vinegar or a bit of lemon juice to mimic the acidity. Avoid altering the protein-to-vegetable ratio, as it affects texture and flavor.
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How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F (74°C) on a meat thermometer. It should also look opaque and no longer pink in the thickest part. If you’re using a bone-in piece, pull it off the heat early to avoid overcooking. The edges should pull away from the bone and the meat should be tender.
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Can I make this recipe ahead of time?
Yes, you can prep the marinade and chop ingredients a day in advance. Assemble the dish in a baking dish, cover loosely with foil, and refrigerate overnight. Bake as directed, but increase the cooking time by 15–20 minutes to account for cold-start warming. For extra flavor, let it sit for 10 minutes before serving.
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What if I don’t have a baking dish?
Use a large oven-safe skillet or a sheet pan. Line it with parchment paper for easy cleanup. If using a skillet, cook the chicken first in the pan until golden, then transfer it to the baking dish to finish. The dish ensures even heat distribution for crispy potatoes and a tender sauce.
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How can I adjust the spice level?
The recipe uses mild heat from the tomatoes and paprika, but you can add more if desired. For extra spice, increase the paprika by ½ teaspoon or add a pinch of cayenne. If you prefer it milder, reduce the paprika to ¼ teaspoon or skip it entirely. Always taste as you go—adjust gradually to avoid overpowering the dish.
