Get ready to transport your taste buds to the vibrant streets of Spain with this mouthwatering Spanish Chicken and Rice Weekend dish that's about to become your new family favorite! Imagine a one-pan wonder that combines tender, golden-brown chicken thighs with perfectly seasoned rice, creating a meal that's both comforting and exotic. Whether you're looking to spice up your weeknight dinner routine or impress guests with a restaurant-quality meal, this recipe promises to deliver maximum flavor with minimal effort.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Spanish
Serves: 6 servings
Ingredients
- 1 pound chicken thighs
- 2 cups long-grain rice
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 2 cups chicken broth
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 pound of chicken thighs, 2 cups of long-grain rice, 1 chopped onion, 1 chopped bell pepper, 2 minced garlic cloves, 1 can of diced tomatoes, 2 cups of chicken broth, 1 teaspoon of paprika, and salt and pepper to taste.
- In a large skillet or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Once the oil is hot, add the chicken thighs, seasoned with salt and pepper. Sear the chicken for about 5-7 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and bell pepper. Sauté for about 5 minutes until they are softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Stir in the 2 cups of long-grain rice, ensuring it is well coated with the oil and mixed with the vegetables. Toast the rice for about 2-3 minutes, stirring frequently.
- Add the can of diced tomatoes (with juice), 2 cups of chicken broth, and 1 teaspoon of paprika to the skillet. Stir to combine all the ingredients thoroughly.
- Return the seared chicken thighs to the skillet, nestling them into the rice mixture. Bring the mixture to a gentle simmer.
- Cover the skillet with a lid and reduce the heat to low. Allow the chicken and rice to cook for about 30 minutes, or until the rice is tender and has absorbed most of the liquid. Check occasionally to ensure it’s not sticking to the bottom of the pan.
- Once cooked, remove the skillet from heat and let it sit, covered, for an additional 5 minutes. This will help the rice finish cooking and absorb any remaining moisture.
- Before serving, fluff the rice with a fork and adjust the seasoning with more salt and pepper if desired. Serve the Spanish chicken and rice hot, garnished with fresh parsley or lemon wedges if you like.
Tips
- Choose the Right Pan: Use a large, heavy-bottomed skillet or Dutch oven to ensure even heat distribution and prevent burning.
- Sear Chicken Properly: Pat the chicken thighs dry before searing to achieve a beautiful golden-brown crust. This step locks in flavor and creates a delicious base for the entire dish.
- Toast the Rice: Don't skip the rice toasting step - it helps develop a nutty flavor and prevents the rice from becoming mushy.
- Liquid Ratio is Key: Make sure to use the exact measurements of chicken broth to ensure perfectly cooked rice.
- Low and Slow Cooking: Keep the heat low when simmering to allow the rice to absorb the liquid gradually and the chicken to become tender.
- Resting Time Matters: Let the dish sit for 5 minutes after cooking to allow the flavors to meld and the rice to finish absorbing any remaining moisture.
- Optional Enhancements: Consider adding some frozen peas, olives, or a sprinkle of fresh herbs like parsley or cilantro for extra flavor and color.
- Make-Ahead Friendly: This dish reheats beautifully, making it perfect for meal prep or leftovers.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 25g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 110mg
