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One Pan Spanish Chicken: 5 Reasons to Love This Dish

One Pan Spanish Chicken
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One-Pan Spanish Chicken and Rice is the perfect dinner solution for busy weeknights, combining savory chicken, fluffy rice, and vibrant Mexican flavors.

Ingredients

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  • 4 bone-in, skin-on chicken thighs (or chicken breasts)
  • 1 cup long-grain white rice
  • 1 onion (diced)
  • 2 cloves garlic (minced)
  • 1 red bell pepper (diced)
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 2 1/2 cups chicken broth
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • Olive oil for searing
  • Fresh cilantro (chopped)
  • Lime wedges

Instructions

  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper, paprika, cumin, and chili powder. Add the chicken to the pan, skin-side down, and cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for an additional 4-5 minutes. Remove the chicken from the skillet and set aside.
  2. In the same skillet, add the diced onion, garlic, and red bell pepper. Sauté for 3-4 minutes until softened. Stir in the rice and cook for another 1-2 minutes to lightly toast the rice.
  3. Pour in the chicken broth and diced tomatoes with green chilies. Stir to combine and adjust seasoning if needed. Bring to a simmer.
  4. Return the chicken to the skillet, placing it on top of the rice. Cover the skillet with a lid, reduce the heat to low, and cook for 20-25 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (75°C).
  5. Once the rice and chicken are cooked through, remove the skillet from the heat. Let it rest for a few minutes. Garnish with freshly chopped cilantro and lime wedges, and serve hot!

Notes

    Nutrition

    Find it online: https://quizsavor.com/one-pan-spanish-chicken/

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