Spanish Chicken and Rice
A flavorful one-pan dish featuring juicy chicken thighs, tender rice, and aromatic vegetables, perfect for busy weeknights or cozy dinners.
Ingredients
For the Base
- 4 thighs chicken thighs, skin-on Chicken thighs are juicier than chicken breasts.
- 1 cup rice Long grain or basmati rice works well.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium bell pepper, diced
For the Sauce
- 1 teaspoon paprika
- 1 teaspoon saffron (optional) Can be substituted with a pinch of turmeric for color.
- 2 cups chicken broth Use flavored broth for enhanced taste.
- to taste Salt and pepper
- 2 tablespoons olive oil For cooking.
Instructions
Preparation
- In a large skillet, heat olive oil over medium-high heat. Season chicken thighs with salt and pepper, then add them skin-side down to the skillet. Cook until the skin is crispy and golden, about 5-7 minutes.
- Flip chicken and cook for an additional 5 minutes to brown the other side. Remove chicken from skillet and set aside.
- In the same skillet, add diced onion, minced garlic, and diced bell pepper. Sauté for about 3 minutes until softened and fragrant.
- Stir in the rice, paprika, and saffron (if using). Cook for about 2 minutes, allowing rice to absorb some flavors.
- Pour in the chicken broth and bring mixture to a boil. Nestle chicken thighs back into skillet, skin-side up.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is tender and chicken is cooked through.
Notes
Let the dish rest for a few minutes before serving to allow flavors to meld. For a nutty finish, consider adding toasted almonds or pine nuts on top before serving. Serve with a dollop of Greek yogurt for creaminess.