Hey there, friend! If you’re looking for a dinner that’s not only super easy to make but also bursting with flavor, you’re in for a treat with this One Pan Spanish Chicken and Rice recipe. I love how all the ingredients come together in one pan, making clean-up a breeze! Plus, the blend of spices really gives it that amazing, bold flavor that’ll have everyone asking for seconds. Let’s dive into this delicious dish that’s perfect for those busy weeknights!
Nutritional Benefits
This tasty dish isn’t just a feast for the taste buds. It’s also packed with nutrients that are good for you! The chicken thighs provide a great source of protein and essential vitamins, especially B vitamins that help with energy production. Plus, the colorful bell peppers and tomatoes are loaded with antioxidants and vitamins, particularly vitamin C, which is fantastic for your immune system. And don’t forget those frozen peas! They add fiber and vitamins, making your meal both hearty and healthy!
Adaptable Variations
- Swap the Protein: Don’t have chicken thighs? Feel free to use chicken breasts or even shrimp for a lighter version! Just adjust the cooking times accordingly.
- Make it Vegetarian: To turn this dish vegetarian, you can substitute the chicken with firm tofu or chickpeas. Just add them in with the rice.
- Control the Heat: If you want to dial down the heat, skip the jalapeño or remove the seeds. You can also use a sweeter pepper, like a red bell pepper, instead!
- Herb Swap: No cilantro? No problem at all! Try parsley for a different fresh flavor or even a squeeze of lime for a zesty twist.
One Pan Spanish Chicken and Rice Recipe
Ingredients
- 2 pounds bone-in skin-on chicken thighs (about 4-5 pieces)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small onion, diced
- 1/2 cup bell pepper, diced
- 3-4 cloves garlic, minced
- 2 plum tomatoes, diced
- 1 jalapeño, diced (remove stems if desired)
- 1 tablespoon tomato paste
- 1 cup long-grain parboiled rice (or any long-grain white rice)
- 1/2 cup frozen peas (not thawed)
- 1/4 cup chopped cilantro (for garnish)
- 2 cups water
- Lemon wedges (for serving)
- Sour cream (optional, for serving)
Instructions
- Preheat the oven to 400ºF (200ºC). Wash and pat the chicken thighs dry with a paper towel.
- In a small bowl, combine the garlic powder, smoked paprika, ground cumin, ground coriander, salt, and black pepper to create a spice blend.
- Generously season both sides of the chicken thighs with about half of the spice blend, reserving the remaining half for later.
- Heat the olive oil in a large, heavy-duty cast iron skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for about 4 minutes until golden brown. Turn the chicken and sear the other side for an additional 4 minutes. Transfer the seared chicken to a plate and set aside.
- In the same skillet, add the diced onion and bell pepper. Sauté for 2 minutes until they begin to soften.
- Add the minced garlic and sauté for another 30 seconds until fragrant.
- Stir in the diced tomatoes, diced jalapeño, tomato paste, and the reserved spice blend. Sauté for an additional 2-3 minutes, allowing the tomatoes to soften and the flavors to meld.
- Add the long-grain rice, frozen peas, and chopped cilantro to the skillet. Sauté briefly to combine all ingredients.
- Pour in the 2 cups of water and bring the mixture to a simmer.
- Carefully return the seared chicken thighs to the skillet, positioning them on top of the rice mixture. Cover the skillet tightly with aluminum foil.
- Transfer the skillet to the preheated oven and bake for 30 minutes, or until the chicken is cooked through and the liquid has absorbed, making the rice tender.
- For an extra crispy skin on the chicken, remove the foil and place the skillet under the broiler for another 4-5 minutes until the skin is crispy.
- Once done, remove the skillet from the oven and carefully take out the chicken. Fluff the rice with a fork.
- Garnish the dish with fresh chopped cilantro and serve with lemon wedges and sour cream on the side, if desired. Enjoy your meal!
Practical & Valuable Tips
- For a weeknight meal, you can prep everything in advance—chop your veggies and season the chicken the night before. This can cut down your cooking time significantly!
- Store any leftovers in an airtight container—they’ll be great in the fridge for about 3-4 days. Just reheat in the microwave or on the stovetop with a splash of water to keep the rice moist.
- If you want extra flavor, let the chicken marinate in the spice blend for a few hours before cooking. It’ll make a big difference!
- You can also substitute chicken thighs with drumsticks or chicken breasts, but remember that the cooking time may vary.
Equipment Needed
Here’s what you’ll need to get started:
- A large, heavy-duty cast iron skillet (or an oven-safe skillet)
- A small bowl for mixing the spices
- A spatula for stirring
- A sharp knife for chopping ingredients
- A cutting board
- Aluminum foil to cover the skillet while baking
Frequently Asked Questions
- Can I use white rice instead of parboiled? Yes, you can! Just be mindful of adjusting the cooking time since regular white rice cooks differently.
- Is it necessary to cover the skillet with foil? Yes, covering helps trap the steam, cooking the rice fully and keeping the chicken moist.
- What if I don’t have a cast iron skillet? No worries! Any oven-safe skillet will work, or you can transfer the ingredients to a baking dish once you’re ready to cook in the oven.
- Can I make this dish ahead of time? Absolutely! You can prepare and store everything in the fridge and simply bake it when you’re ready to eat.
- How do I store leftovers? Store them in an airtight container in the fridge for up to 4 days. When you’re ready to enjoy again, simply reheat on the stovetop or in the microwave.
Did you give this One Pan Spanish Chicken and Rice a go? I can’t wait to hear how it turned out for you! Take a moment to share your thoughts or a picture of your creation on Pinterest. Let’s inspire each other with our cooking adventures!
