One-Pan Spanish Chicken and Rice
This one-pan wonder brings vibrant Spanish flavors into a simple, weeknight-friendly dish. Crispy-skinned chicken rests on a bed of saffron-kissed rice, peppers, tomatoes, and smoky paprika. All the goodness cooks together in a single skillet, making cleanup a breeze and flavors deeply comforting.
Ingredients
- 4 bone-in skin-on chicken thighs thighs
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 cup calibrated long-grain rice (like Basmati or Calrose)
- 2 cups low-sodium chicken stock
- 1 cup dired bell peppers or fresh sliced bell peppers
- 1/2 cup crushed tomatoes (or tomato passata)
- 1/4 teaspoon saffron threads (optional, for color and aroma)
- 1 pinch red pepper flakes (optional, for a gentle kick)
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley or cilantro
- to taste salt and black pepper
Instructions
- Season the chicken thighs generously with salt, pepper, and half of the smoked paprika. Let them rest a few minutes while you prep the vegetables.
- Heat a large, deep skillet or wide sauté pan over medium-high heat. Add olive oil and sear the chicken skin-side down until deeply golden and crispy, about 5-6 minutes. Flip and brown the other side for 2-3 minutes. Remove to a plate and set aside.
- In the same pan, reduce heat to medium. Add the chopped onion and a pinch of salt, cooking until translucent and just starting to caramelize, about 5 minutes. Add garlic, remaining paprika, and cumin; sauté for 30 seconds until fragrant.
- Stir in the rice and toast for 1-2 minutes, ensuring each grain gets a light coating of oil and spices.
- Pour in the chicken stock and crushed tomatoes. If using saffron, bloom it in a small amount of stock before adding. Bring to a gentle boil.
- Nestle the seared chicken back into the pan, skin-side up. Scatter the bell peppers over the top. Reduce heat to a gentle simmer, cover, and cook for 15 minutes.
- Uncover, stir gently to distribute the rice evenly, and cook for another 5-7 minutes, or until the liquid is absorbed and the rice is tender. If the liquid runs dry before the rice is done, add a splash more stock as needed.
- Finish with lemon juice and chopped parsley or cilantro. Taste and adjust salt and pepper as needed. Let rest for 5 minutes off heat before serving.