One Pan Spanish Chicken and Rice Recipe | Easy Dinner

Instructions

1. 1

   Season chicken thighs on both sides with salt and black pepper.

2. 2

   Heat olive oil in a large, deep skillet or paella pan over medium-high heat.

3. 3

   Add chicken thighs skin-side down and cook for 5-6 minutes until golden brown and crispy.

4. 4

   Flip chicken and cook for another 3-4 minutes. Remove chicken and set aside.

5. 5

   In the same pan with the chicken drippings, add diced onion and bell peppers. Sauté for 4-5 minutes until softened.

6. 6

   Add minced garlic, smoked paprika, and oregano. Cook for 1 minute until fragrant.

7. 7

   Stir in rice, coating it with the oil and spices. Toast for 2 minutes.

8. 8

   Add diced tomatoes with their juice, chicken broth, saffron if using, and bay leaf. Stir well.

9. 9

   Bring the mixture to a boil, then reduce heat to medium-low.

10. 10

    Nestle the browned chicken thighs into the rice mixture, skin-side up.

11. 11

    Cover the pan with a lid or aluminum foil and simmer for 25-30 minutes until rice is tender and chicken is cooked through (internal temperature 165°F/74°C).

12. 12

    Remove lid and scatter frozen peas over the top. Cover and cook for 5 more minutes.

13. 13

    Remove from heat and let rest for 5 minutes, covered.

14. 14

    Remove bay leaf and discard.

15. 15

    Garnish with fresh chopped parsley.

16. 16

    Serve hot with lemon wedges on the side. Store leftovers in the refrigerator for up to 3 days.