One-Pan Spanish Chicken & Rice

Juicy chicken thighs are cooked with fragrant rice, tomatoes, bell peppers, and peas, all infused with classic Spanish smoked paprika and saffron, for a vibrant and satisfying meal.

• Prep: 15 min
• Cook: 45 min
• Total: 1 hr
• Servings: 3
• Cuisine: Spanish
• Difficulty: Medium
• Cost: $5.62/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• one-pot
• savory

Ingredients

• 1.5 pound chicken thighs (boneless, skinless, cut into 1-inch pieces)
• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 1 red bell pepper (medium, chopped)
• 3 clove garlic (minced)
• 1 teaspoon smoked paprika
• 0.25 teaspoon saffron threads
• 1.5 cup white rice (uncooked)
• 1 can crushed tomatoes
• 3 cup chicken broth
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)
• 1 cup frozen peas
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Preheat oven to 375°F (190°C).
2. Season the chicken thighs pieces with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
3. Heat olive oil in a large (12-inch) oven-safe skillet or Dutch oven over medium-high heat. Add chicken and cook for 4-5 minutes until browned on all sides. Remove chicken from the skillet and set aside.
4. Add chopped yellow onion and red bell pepper to the skillet. Cook for 5-7 minutes until softened. Stir in minced garlic, smoked paprika, and saffron threads (if using). Cook for 1 minute until fragrant.
5. Stir in the uncooked white rice, ensuring it's coated with the spices and vegetables. Pour in the crushed tomatoes and chicken broth. Add remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Bring to a simmer.
6. Return the browned chicken to the skillet, nestling it into the rice mixture. Cover the skillet tightly with a lid or foil.
7. Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the liquid is absorbed and the rice is tender. If the rice isn't fully cooked, add a little more broth and continue baking for 5-10 more minutes.
8. Remove from oven, stir in the frozen peas, cover again, and let sit for 5 minutes. Fluff the rice with a fork. Garnish with fresh parsley before serving.

Notes

Ensure your skillet is truly oven-safe; otherwise, transfer the contents to a baking dish before covering and baking. Turmeric can be used instead of saffron for color, but it will have a different flavor profile.

Nutrition (per serving)

• Calories: 780
• Protein: 60.5 g
• Carbohydrates: 83.1 g
• Fat: 23.5 g
• Fiber: 6.8 g
• Sodium: 1450 mg
• Saturated Fat: 6.8 g
• Sugar: 7.3 g
• Cholesterol: 160 mg