spanish chicken and rice recipe

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The Best spanish chicken and rice recipe
Spanish Chicken and Rice
🥘Ingredients
👨‍🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Spanish Chicken and Rice Works
❓ Frequently Asked Questions About Spanish Chicken and Rice

The Best spanish chicken and rice recipe

This Spanish chicken and rice recipe is one of my go to meals when I want something hearty and flavorful without spending hours in the kitchen. The combination of tender chicken, smoky paprika, and perfectly cooked rice always fills the house with an amazing aroma. My kids love it because it feels like a special dinner, and I love it because it uses simple ingredients that I usually have on hand. It is a complete meal in one pot, which makes cleanup easy. Plus, the protein from the chicken and the fiber from the rice and vegetables make it a balanced choice for a weeknight dinner or a casual get together with friends. This recipe has become a staple in our home because it is reliable and always satisfies everyone at the table.

Spanish Chicken and Rice

4.7 from 829 votes

A one pot meal featuring juicy chicken thighs and fluffy rice simmered with bell peppers, onions, and smoky spices. This dish is comforting, colorful, and perfect for busy weeknights.

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Prep Time15 mins

Cook Time35 mins

Resting Time0 mins

Total Time50 mins

Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

4 bone in skin on chicken thighs

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

2 tablespoons olive oil

For the Rice

1 medium yellow onion, diced

1 red bell pepper, diced

3 cloves garlic, minced

1 1/2 cups long grain white rice

1/2 teaspoon ground cumin

1/4 teaspoon saffron threads (optional)

2 1/2 cups chicken broth

1 (14.5 ounce) can diced tomatoes, drained

1/2 cup frozen peas

2 tablespoons chopped fresh parsley for garnish

👨‍🍳Directions

1Season the chicken thighs on both sides with salt, black pepper, smoked paprika, and garlic powder.

2Heat olive oil in a large skillet or Dutch oven over medium high heat. Place the chicken skin side down and cook until golden brown, about 5 minutes. Flip and cook another 4 minutes. Remove chicken to a plate.

3Reduce heat to medium. Add diced onion and bell pepper to the pan. Cook until softened, about 4 minutes. Stir in minced garlic and cook for 1 minute.

4Add the rice, cumin, and saffron (if using). Stir to coat the rice in the oil and cook for 1 minute.

5Pour in the chicken broth and drained diced tomatoes. Stir everything together and bring to a simmer.

6Nestle the chicken thighs back into the pan, skin side up. Cover the pan with a lid and reduce heat to low. Cook for 20 minutes.

7Remove the lid and scatter the frozen peas over the top. Cover again and cook for another 5 minutes, until the rice is tender and the chicken is cooked through.

8Let the dish rest for 5 minutes off the heat. Garnish with chopped parsley and serve.

🔧Equipment

Large skillet or Dutch oven with lid

Cutting board

Chef’s knife

Wooden spoon

Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 4g❤️Cholesterol: 110mg🧂Sodium: 780mg🌾Total Carbs: 42g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a spicier version, add a pinch of cayenne pepper with the paprika. You can use boneless chicken thighs, but reduce the cooking time by about 5 minutes.

Watch Video Of How Spanish Chicken and Rice Works

This Spanish chicken and rice recipe is one of those dishes that works for any occasion, from a simple family dinner to a potluck with friends. It is hearty, full of flavor, and always gets compliments. I love that I can make it in one pot and still have everyone coming back for seconds.

❓ Frequently Asked Questions About Spanish Chicken and Rice

1. Can I use chicken breasts instead of thighs?

Yes, you can use boneless skinless chicken breasts. Just be careful not to overcook them. Brown them quickly on each side and then follow the recipe. Check that the internal temperature reaches 165 degrees F.

2. What type of rice works best for this recipe?

Long grain white rice is ideal because it stays fluffy and separate. Do not use short grain or sticky rice, as it will become mushy.

3. Can I make this dish ahead of time?

Yes, you can make it a day ahead. Store it in an airtight container in the refrigerator. Reheat gently on the stove or in the microwave, adding a splash of broth if it seems dry.

4. How do I get the rice to cook evenly?

Make sure you use a heavy pot with a tight fitting lid. Do not lift the lid while the rice is cooking, as steam is essential for even cooking. Let it rest for 5 minutes after cooking before serving.

5. Is this recipe gluten free?

Yes, all the ingredients in this recipe are naturally gluten free. Just double check that your chicken broth and diced tomatoes are certified gluten free if you have a sensitivity.

spanish chicken and rice recipe

The Best spanish chicken and rice recipe

Spanish Chicken and Rice