This One Pan Spanish Chicken and Rice is a flavorful, hearty dish that brings the vibrant flavors of Spain to your dinner table. Combining crispy, golden-brown chicken thighs with savory rice, aromatic vegetables, and a blend of Spanish spices, this recipe is both satisfying and easy to prepare. Perfect for a busy weeknight or a weekend gathering, this dish is cooked in one pan, making cleanup a breeze.
Ingredients:
- 4 bone-in chicken thighs: The bone-in chicken thighs provide rich flavor and stay juicy while cooking.
- 1 cup long-grain rice: Long-grain rice is ideal for this dish as it cooks evenly and absorbs the flavorful broth.
- 1 cup chicken broth: Adds moisture and enhances the savory flavor of the rice.
- 1 cup crushed tomatoes: Provides acidity and a hint of sweetness, balancing the spices in the dish.
- 1 bell pepper, diced: Adds a pop of color and a slight sweetness to the dish.
- 1 onion, diced: Adds depth and sweetness as it caramelizes during cooking.
- 2 cloves garlic, minced: Provides a pungent, savory flavor that enhances the overall dish.
- 1 tsp smoked paprika: Gives the dish a smoky, earthy flavor typical of Spanish cuisine.
- ½ tsp cumin: Adds warmth and a slightly nutty flavor to the dish.
- ½ tsp turmeric: Provides a golden color and subtle earthiness to the rice.
- 2 tbsp olive oil: Used to sear the chicken and sauté the vegetables, adding richness and flavor.
- Salt and pepper to taste: Essential for seasoning the chicken and balancing the flavors of the dish.
How to Make One Pan Spanish Chicken and Rice:
Step-by-Step Instructions:
- Preheat the Oven:
Preheat your oven to 375°F (190°C). This temperature is perfect for ensuring the chicken cooks through and the rice becomes tender without drying out. - Season the Chicken:
Pat the chicken thighs dry with paper towels to ensure a good sear. Season both sides generously with salt, pepper, and 1 tsp of smoked paprika. The paprika will infuse the chicken with a deep, smoky flavor that’s characteristic of Spanish cuisine. - Sear the Chicken:
In a large oven-safe skillet, heat 2 tbsp of olive oil over medium heat. Once the oil is hot, add the seasoned chicken thighs, skin side down. Sear for 4-5 minutes on each side, or until the skin is golden brown and crispy. This step locks in the juices and adds a layer of flavor to the chicken. Once seared, remove the chicken from the skillet and set it aside on a plate. You’ll finish cooking the chicken in the oven later. - Sauté the Vegetables:
In the same skillet, add the diced onion, garlic, and bell pepper. Sauté for 4-5 minutes, or until the vegetables have softened and the onions become translucent. Stir occasionally to prevent burning and to evenly cook the vegetables. The sautéed vegetables will form the aromatic base of the dish, infusing the rice with flavor. - Toast the Rice and Spices:
Add the long-grain rice to the skillet with the sautéed vegetables. Stir in ½ tsp of cumin and ½ tsp of turmeric, coating the rice with the spices. Toast the rice for about 2 minutes, stirring frequently. This step helps to develop the flavor of the rice and ensures that each grain is infused with the spices. - Incorporate the Tomatoes:
Pour in 1 cup of crushed tomatoes, stirring to combine. Cook for another 2 minutes, allowing the tomatoes to reduce slightly and deepen in flavor. The crushed tomatoes will add a rich, tangy base to the rice, balancing the warmth of the spices. - Add the Chicken Broth:
Pour in 1 cup of chicken broth, stirring to combine all the ingredients. Bring the mixture to a gentle simmer. The broth will help cook the rice, making it tender and flavorful. Be sure to scrape up any browned bits from the bottom of the skillet—these bits are packed with flavor. - Nestle the Chicken:
Once the broth is simmering, return the seared chicken thighs to the skillet, skin side up. Nestle them into the rice mixture, ensuring that the chicken is partially submerged in the liquid. This allows the chicken to continue cooking while the rice absorbs all the flavors. - Bake the Dish:
Carefully transfer the skillet to the preheated oven. Bake for 30-35 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the rice is tender. During baking, the flavors will meld together, and the rice will absorb the chicken’s juices, resulting in a perfectly balanced dish. - Serve:
Once the chicken and rice are cooked, remove the skillet from the oven. Allow the dish to rest for a few minutes before serving, letting the flavors settle. Serve the One Pan Spanish Chicken and Rice straight from the skillet for a rustic, family-style meal.
Helpful Tips:
- Ensure Crispy Chicken: For extra crispy skin, you can broil the dish for the last 2-3 minutes of cooking. Just be sure to watch it closely to prevent burning.
- Rice Consistency: If the rice isn’t fully cooked after the baking time, cover the skillet with foil and let it steam in the oven for an additional 5-10 minutes.
- Customize the Dish: You can add additional vegetables like peas, olives, or even chorizo to enhance the dish and make it your own.
Details:
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: One Pan, Oven
- Cuisine: Spanish-inspired
- Diet: Gluten-Free
Notes:
- Bone-In vs. Boneless: While this recipe calls for bone-in chicken thighs, you can substitute boneless thighs or even chicken breasts if preferred. Just adjust the cooking time accordingly.
- Leftovers: This dish reheats well and can be stored in the refrigerator for up to 3 days. The flavors deepen as it sits, making it a great option for meal prep.
Frequently Asked Questions:
Q: Can I use brown rice instead of white rice?
A: Yes, but keep in mind that brown rice requires a longer cooking time and more liquid. You may need to increase the baking time by 15-20 minutes and add an additional ½ cup of chicken broth.
Q: Can I make this dish ahead of time?
A: You can prepare the dish up to the point of baking, then cover and refrigerate for up to 24 hours. When ready to cook, bring the skillet to room temperature before baking, or adjust the baking time to ensure the dish heats through evenly.
Q: How do I know when the chicken is done?
A: The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). You can use a meat thermometer to check, or cut into the thickest part of the thigh to ensure the juices run clear.
One Pan Spanish Chicken and Rice
Description
This One Pan Spanish Chicken and Rice is a flavorful, hearty dish that brings the vibrant flavors of Spain to your dinner table. Combining crispy, golden-brown chicken thighs with savory rice, aromatic vegetables, and a blend of Spanish spices, this recipe is both satisfying and easy to prepare.
Ingredients
Scale
- 4 bone-in chicken thighs: The bone-in chicken thighs provide rich flavor and stay juicy while cooking.
- 1 cup long-grain rice: Long-grain rice is ideal for this dish as it cooks evenly and absorbs the flavorful broth.
- 1 cup chicken broth: Adds moisture and enhances the savory flavor of the rice.
- 1 cup crushed tomatoes: Provides acidity and a hint of sweetness, balancing the spices in the dish.
- 1 bell pepper, diced: Adds a pop of color and a slight sweetness to the dish.
- 1 onion, diced: Adds depth and sweetness as it caramelizes during cooking.
- 2 cloves garlic, minced: Provides a pungent, savory flavor that enhances the overall dish.
- 1 tsp smoked paprika: Gives the dish a smoky, earthy flavor typical of Spanish cuisine.
- ½ tsp cumin: Adds warmth and a slightly nutty flavor to the dish.
- ½ tsp turmeric: Provides a golden color and subtle earthiness to the rice.
- 2 tbsp olive oil: Used to sear the chicken and sauté the vegetables, adding richness and flavor.
- Salt and pepper to taste: Essential for seasoning the chicken and balancing the flavors of the dish.
Instructions
- Preheat the Oven:
Preheat your oven to 375°F (190°C). This temperature is perfect for ensuring the chicken cooks through and the rice becomes tender without drying out. - Season the Chicken:
Pat the chicken thighs dry with paper towels to ensure a good sear. Season both sides generously with salt, pepper, and 1 tsp of smoked paprika. The paprika will infuse the chicken with a deep, smoky flavor that’s characteristic of Spanish cuisine. - Sear the Chicken:
In a large oven-safe skillet, heat 2 tbsp of olive oil over medium heat. Once the oil is hot, add the seasoned chicken thighs, skin side down. Sear for 4-5 minutes on each side, or until the skin is golden brown and crispy. This step locks in the juices and adds a layer of flavor to the chicken. Once seared, remove the chicken from the skillet and set it aside on a plate. You’ll finish cooking the chicken in the oven later. - Sauté the Vegetables:
In the same skillet, add the diced onion, garlic, and bell pepper. Sauté for 4-5 minutes, or until the vegetables have softened and the onions become translucent. Stir occasionally to prevent burning and to evenly cook the vegetables. The sautéed vegetables will form the aromatic base of the dish, infusing the rice with flavor. - Toast the Rice and Spices:
Add the long-grain rice to the skillet with the sautéed vegetables. Stir in ½ tsp of cumin and ½ tsp of turmeric, coating the rice with the spices. Toast the rice for about 2 minutes, stirring frequently. This step helps to develop the flavor of the rice and ensures that each grain is infused with the spices. - Incorporate the Tomatoes:
Pour in 1 cup of crushed tomatoes, stirring to combine. Cook for another 2 minutes, allowing the tomatoes to reduce slightly and deepen in flavor. The crushed tomatoes will add a rich, tangy base to the rice, balancing the warmth of the spices. - Add the Chicken Broth:
Pour in 1 cup of chicken broth, stirring to combine all the ingredients. Bring the mixture to a gentle simmer. The broth will help cook the rice, making it tender and flavorful. Be sure to scrape up any browned bits from the bottom of the skillet—these bits are packed with flavor. - Nestle the Chicken:
Once the broth is simmering, return the seared chicken thighs to the skillet, skin side up. Nestle them into the rice mixture, ensuring that the chicken is partially submerged in the liquid. This allows the chicken to continue cooking while the rice absorbs all the flavors. - Bake the Dish:
Carefully transfer the skillet to the preheated oven. Bake for 30-35 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the rice is tender. During baking, the flavors will meld together, and the rice will absorb the chicken’s juices, resulting in a perfectly balanced dish. - Serve:
Once the chicken and rice are cooked, remove the skillet from the oven. Allow the dish to rest for a few minutes before serving, letting the flavors settle. Serve the One Pan Spanish Chicken and Rice straight from the skillet for a rustic, family-style meal.
Notes
- Bone-In vs. Boneless: While this recipe calls for bone-in chicken thighs, you can substitute boneless thighs or even chicken breasts if preferred. Just adjust the cooking time accordingly.
- Leftovers: This dish reheats well and can be stored in the refrigerator for up to 3 days. The flavors deepen as it sits, making it a great option for meal prep.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the desired portion in a skillet over medium heat, adding a splash of chicken broth or water to keep the rice moist. Cover and heat until warmed through. Alternatively, you can reheat in the microwave, though the chicken skin may lose some of its crispiness.