One Pot Spanish Chicken and Rice
One Pot Spanish Chicken and Rice is a comforting and flavorful dish that combines tender chicken thighs, aromatic spices, and rice, all cooked together in a single pot.
Servings: 5 servings
Equipment
- Large skillet with a lid
Ingredients
- 1 Tablespoon smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon EACH: kosher salt, onion powder, cumin, and dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes plus more to taste
- Pinch of cayenne pepper optional
- Pinch of saffron optional
- 1 1/2 lbs boneless skinless chicken thighs (Note 1 chicken breasts)
- 4 Tablespoons olive oil divided
- 1 shallot thinly sliced
- 2 cloves garlic minced
- 1 1/2 cups long-grain white rice
- 1/2 cup dry white wine
- 1 1/2 cups chicken broth
- 1 (15-ounce) can of fire-roasted tomatoes with juices (sub 8 ounces tomato sauce)
- Juice from 1/2 lemon plus lemon wedges to garnish
- 3/4 cup frozen peas
- Chopped parsley, toasted pine nuts, and lemon wedges for serving
Instructions
- Combine the paprika, garlic powder, salt, onion, cumin, oregano, black pepper, red pepper flakes, and optional saffron and cayenne pepper in a small bowl.
- Pat the chicken thighs dry with a paper towel and add to a separate medium bowl. Drizzle it with 2 Tablespoons of olive oil and half of the seasoning. Toss to coat both sides well with the seasoning.
- Add another Tablespoon of olive oil to the bottom of a deep skillet, like a cast-iron skillet, over medium-high heat. Once the oil is hot and shimmering, add the chicken thighs smooth-side-down and sear for 3-4 minutes without moving. Flip and cook for another 1-2 minutes. The chicken should be deeply golden brown, but it does not need to be cooked all the way through. Transfer it to a clean plate or cutting board.
- Drizzle the last Tablespoon of olive oil into the bottom of the skillet over medium heat. Add the shallot and cook for 3-4 minutes, until soft. Add the garlic and cook for another minute, until fragrant.
- Stir in the uncooked rice and remaining spice mixture and cook for 1-2 minutes to combine and toast the rice.
- Pour in the white wine and chicken broth and use a spatula to scrape any brown bits from the bottom. Stir in the fire-roasted tomatoes, squeeze of lemon juice, and frozen peas, and stir to combine.
- Bring the mixture to a boil over medium-high heat and add the partially cooked chicken on top of the rice. Cover, turn it down to low, and simmer for 20-25 minutes until the rice is fluffy and the chicken reaches an internal temperature of 165°F. Check the rice 1-2 times briefly while it’s cooking to ensure it’s not burning the bottom of the pan and adjust the heat lower as needed.
- Top with fresh chopped parsley, a squeeze of lemon juice, flaky salt, or toasted pine nuts.
Video
Notes
Note 1. Chicken Breasts. Slice the chicken in half lengthwise so you have thinner chicken cutlets. Sear the chicken breast for 2-3 minutes longer.
Store in an airtight container in the refrigerator for up to 3 to 4 days. It can be stored in the freezer for up to 2 to 3 months.
Nutrition
Serving: 1serving | Calories: 533kcal | Carbohydrates: 54.3g | Protein: 33g | Fat: 17.7g | Cholesterol: 129.3mg | Sodium: 794.6mg | Fiber: 3.5g | Sugar: 3.3g | Vitamin A: 78.6IU | Vitamin C: 6.2mg