There’s something incredibly special about a warm, inviting dish that brings all the flavors of Spain right to your kitchen. I remember the first time I tasted One Pan Spanish Chicken and Rice at a friend’s dinner party. The aroma wafting through the air was intoxicating, and as I took that first bite, I felt like I’d been transported to a cozy tapas bar in Barcelona. This recipe quickly became a staple in my household—easy to whip up on a busy weeknight or for impressing friends when they come over for dinner.
What I love most about this dish is how wonderfully everything cooks together. The chicken becomes juicy and tender while the rice absorbs all those fragrant spices, creating a symphony of flavors. And let’s not forget the vibrant colors—it’s just as pleasing to the eye as it is to the palate. So, let’s roll up our sleeves and get cooking!
What’s in One Pan Spanish Chicken and Rice?
Chicken Thighs: I prefer using bone-in, skin-on chicken thighs for this recipe. They’re juicy, flavorful, and a little crispy when cooked perfectly.
Olive Oil: A good-quality olive oil is essential here—it adds richness to the dish and helps in browning the chicken beautifully.
Onion: A sweet onion, like a yellow onion, adds a base of flavor that makes the aromatics sing.
Garlic: Because can you really have a dish without garlic? This will give it that aromatic kick!
Bell Peppers: I usually go with a mix of red and green peppers for flavor and color. They add sweetness and a nice crunch.
Smoked Paprika: This spice is the star of the show! It adds a rich smokiness that’s emblematic of Spanish cuisine. Make sure to grab the smoky kind for the best results.
Chicken Broth: Using low-sodium chicken broth ensures that we control the salt in our dish while still giving that comforting depth of flavor.
Tomato Paste: This will help thicken the rice and gives it a lovely richness.
Peas: These vibrant little gems add a pop of color and sweetness that contrasts beautifully with the other ingredients.
Saffron (Optional): If you want to treat yourself, add some saffron for its unique flavor and stunning golden color. Just a little goes a long way!
Is One Pan Spanish Chicken and Rice Good for You?
Absolutely! This dish is not only delicious, but it also packs a nutritious punch. The juicy chicken provides a great source of protein, which is essential for muscle repair and growth. The colorful veggies—like the bell peppers and peas—are full of vitamins and minerals that boost your immune health.
However, there are a couple of things to keep in mind. If you’re watching your sodium intake, opt for low-sodium chicken broth, as some brands can be quite salty. Also, if you go heavy on the olive oil, just be aware that while it’s a healthy fat, it does add calories. Moderation is key—we want all the deliciousness without overdoing it!
Ingredients
– 4 chicken thighs, bone-in and skin-on
– 2 tablespoons olive oil
– 1 medium onion, diced
– 4 cloves garlic, minced
– 1 red bell pepper, diced
– 1 green bell pepper, diced
– 1 teaspoon smoked paprika
– 1 ½ cups chicken broth
– 1 tablespoon tomato paste
– 1 cup rice (I like to use long-grain or Basmati)
– 1 cup frozen peas
– Saffron (optional, a pinch)
– Salt and pepper to taste
*Serves 4*
How to Make One Pan Spanish Chicken and Rice?
1. In a large, deep skillet or a Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and season them with salt and pepper. Sear the chicken for about 5-7 minutes until the skin is golden brown. Flip them to the other side and brown for another 5 minutes. Once done, remove the chicken from the skillet and set aside.
2. In the same skillet, add the diced onion and bell peppers. Sauté them for about 5 minutes until they start to soften. Then, toss in the minced garlic and smoked paprika, cooking for an additional 1-2 minutes until fragrant.
3. Stir in the chicken broth and tomato paste, making sure to scrape up any delicious bits stuck to the bottom of the pan. Bring the broth to a simmer.
4. Add the rice and saffron (if using), stirring to combine. Nestle the chicken thighs back into the skillet, skin-side up. Cover the skillet with a lid and reduce the heat to low. Let it cook for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
5. In the last few minutes of cooking, sprinkle the frozen peas on top of the rice and recover it to steam the peas through.
6. Once everything is cooked, remove from heat and let it sit for a few minutes. Fluff the rice gently with a fork before serving.
Paella Vibes for the Win!
– If you want to add a seafood twist, shrimp and mussels would complement this dish beautifully.
– Feel free to switch up the veggies or add in some sliced olives for an extra flavor kick.
– Serve with a side of crusty bread to soak up all the tasty juices—your guests will thank you!
I hope you give this One Pan Spanish Chicken and Rice a try! It’s comforting, packed with flavor, and brings a little bit of Spain to your table. I’d love to hear how it turns out for you, so don’t forget to share your experience! Happy cooking!
