One Pan Spanish Chicken and Rice (Print Version)
Tender spiced chicken and rice baked with colorful vegetables in a vibrant Spanish-spiced sauce.
# What You'll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 1 teaspoon smoked paprika
03 - 1 teaspoon garlic powder
04 - 1 teaspoon dried oregano
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
07 - 1 tablespoon olive oil
→ Rice and Vegetables
08 - 1 cup long grain white rice
09 - 1 small onion, diced
10 - 1 red bell pepper, diced
11 - 1 yellow bell pepper, diced
12 - 2 garlic cloves, minced
13 - 1 cup frozen peas
14 - 1 can (14 oz) diced tomatoes, drained
15 - 2 ¼ cups chicken broth (gluten-free if needed)
16 - ½ teaspoon saffron threads or 1 teaspoon turmeric (optional)
→ Garnish
17 - 2 tablespoons chopped fresh parsley
18 - Lemon wedges, for serving
# Directions:
01 - Preheat the oven to 400°F (200°C).
02 - Pat the chicken thighs dry with paper towels. In a small bowl, combine smoked paprika, garlic powder, dried oregano, salt, and black pepper. Rub the spice mixture evenly over all chicken thighs.
03 - Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Place chicken thighs skin-side down and sear for 3–4 minutes until golden brown. Flip and cook for 2 additional minutes. Remove chicken from pan and set aside.
04 - In the same pan, add diced onion and bell peppers. Sauté for 3–4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
05 - Stir in rice and saffron or turmeric; cook for 1 minute. Add drained diced tomatoes and chicken broth, scraping up any browned bits from the bottom of the pan. Bring mixture to a simmer.
06 - Stir frozen peas into the rice mixture. Arrange seared chicken thighs on top, skin-side up.
07 - Cover the pan tightly with a lid or aluminum foil. Bake in preheated oven for 30 minutes.
08 - Uncover and bake for an additional 10–15 minutes until chicken reaches internal temperature of 165°F (74°C) and rice is tender.
09 - Remove from oven and let rest for 5 minutes. Garnish with chopped fresh parsley and serve with lemon wedges on the side.
# Expert Tips:
01 -
- The crispy chicken skin stays perfectly juicy while the rice underneath soaks up all those pan juices
- Everything cooks in one pan so you can relax while the oven does the work
02 -
- Resist the urge to peek during the first 30 minutes or you will lose crucial steam
- Let it rest for 5 minutes before serving so the rice can absorb the last of the liquid
03 -
- Pat the chicken really dry before seasoning for the crispiest skin
- Use a oven-safe skillet that you can also serve from