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Spanish Chicken and Rice

A hearty one-pan dish combining succulent chicken, bell peppers, and fluffy rice, perfect for a cozy weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Spanish
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs bone-in or boneless
  • 2 tablespoons olive oil for browning the chicken
  • 1 medium onion, chopped adds sweetness
  • 2 cloves garlic, minced toasting enhances flavor
  • 1 medium bell pepper, chopped any color you prefer
  • 1 cup long-grain rice white or brown rice can be used
  • 2 cups chicken broth for depth of flavor
  • 1 teaspoon smoked paprika adds smokiness
  • 1/2 teaspoon cumin for warmth
  • to taste Salt and pepper adjust to personal preference
  • to garnish Fresh parsley adds color and freshness

Method
 

Preparation
  1. In a large skillet, heat olive oil over medium heat and brown the chicken thighs skin-side down. Remove chicken from the skillet and set aside.
  2. In the same skillet, add onion, garlic, and bell pepper. Cook until soft.
Cooking
  1. Stir in rice, smoked paprika, cumin, salt, and pepper.
  2. Pour in chicken broth and bring to a simmer.
  3. Return the chicken to the pan, skin-side up, cover, and reduce heat.
  4. Cook for 25-30 minutes until the rice is tender and the chicken is cooked through.
Serving
  1. Garnish with parsley and serve. Optionally pair with a crispy salad or warm bread.

Notes

Store leftovers in the fridge for 3-4 days or freeze for up to 3 months. Reheat in the microwave or on the stove.