One Pan Spanish Chicken and Rice Recipe | Easy Dinner
Learn how to make one pan Spanish chicken and rice with tender chicken, flavorful rice, and vegetables all cooked together. This easy one-pot meal is inspired by Spanish flavors and perfect for busy weeknights!
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Video Tutorial
Ingredients
- •6 pieces (about 2 lbs) Chicken thighs, bone-in and skin-on
- •1 1/2 teaspoons Salt
- •1/2 teaspoon Black pepper
- •2 tablespoons Olive oil
- •1 large Onion, diced
- •2 medium (red and yellow) Bell peppers, diced
- •4 cloves Garlic cloves, minced
- •1 1/2 cups (300g) Long-grain white rice
- •1 can (14 oz) Diced tomatoes
- •2 1/2 cups (600ml) Chicken broth
- •1 tablespoon Smoked paprika
- •1/4 teaspoon Saffron threads (optional)
- •1 teaspoon Dried oregano
- •1 Bay leaf
- •1 cup Frozen peas
- •1/4 cup Fresh parsley, chopped
- •as desired Lemon wedges for serving
Scale this recipe
Original yield: 6 servings. Adjust for your table.
- Chicken thighs, bone-in and skin-on6 pieces (about 2 lbs)
- Salt1 1/2 teaspoons
- Black pepper1/2 teaspoon
- Olive oil2 tablespoons
- Onion, diced1 large
- Bell peppers, diced2 medium (red and yellow)
- Garlic cloves, minced4 cloves
- Long-grain white rice1 1/2 cups (300g)
- Diced tomatoes1 can (14 oz)
- Chicken broth2 1/2 cups (600ml)
- Smoked paprika1 tablespoon
- Saffron threads (optional)1/4 teaspoon
- Dried oregano1 teaspoon
- Bay leaf1
- Frozen peas1 cup
- Fresh parsley, chopped1/4 cup
- Lemon wedges for servingas desired
Scaling “One Pan Spanish Chicken and Rice Recipe | Easy Dinner”. Cook time may not scale linearly.
Instructions
- 1
Season chicken thighs on both sides with salt and black pepper.
- 2
Heat olive oil in a large, deep skillet or paella pan over medium-high heat.
- 3
Add chicken thighs skin-side down and cook for 5-6 minutes until golden brown and crispy.
- 4
Flip chicken and cook for another 3-4 minutes. Remove chicken and set aside.
- 5
In the same pan with the chicken drippings, add diced onion and bell peppers. Sauté for 4-5 minutes until softened.
- 6
Add minced garlic, smoked paprika, and oregano. Cook for 1 minute until fragrant.
- 7
Stir in rice, coating it with the oil and spices. Toast for 2 minutes.
- 8
Add diced tomatoes with their juice, chicken broth, saffron if using, and bay leaf. Stir well.
- 9
Bring the mixture to a boil, then reduce heat to medium-low.
- 10
Nestle the browned chicken thighs into the rice mixture, skin-side up.
- 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
Remove lid and scatter frozen peas over the top. Cover and cook for 5 more minutes.
- 13
Remove from heat and let rest for 5 minutes, covered.
- 14
Remove bay leaf and discard.
- 15
Garnish with fresh chopped parsley.
- 16
Serve hot with lemon wedges on the side. Store leftovers in the refrigerator for up to 3 days.
Nutrition
Nutrition information is not currently verified for this recipe.
Frequently Asked Questions
How long does One Pan Spanish Chicken and Rice Recipe | Easy Dinner take to make?
This recipe takes 55 minutes total - 15 minutes for preparation and 40 minutes for cooking.
How many servings does this recipe make?
This recipe makes 6 servings.
What cuisine is One Pan Spanish Chicken and Rice Recipe | Easy Dinner?
This is a Spanish main course recipe.
Can I watch a video tutorial for this recipe?
This page includes a video for the YouTube id stored with the recipe. The record does not include an upload date, duration, or a statement of who filmed it.
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