One Pan Spanish Chicken and Rice

Name: One Pan Spanish Chicken and Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 people
Ingredients: 2 pounds bone-in skin-on chicken thighs; 1 teaspoon EACH garlic powder, smoked paprika, ground cumin, ground coriander, salt; 1/2 teaspoon black pepper; 1 tablespoon olive oil; 1 small onion; 1/2 cup bell pepper; 3-4 cloves garlic; 2 plum tomatoes; 1 Jalapeño; 1 Tablespoon tomato paste; 1 cup long-grain parboiled rice; 1/2 cup frozen peas; ¼ cup chopped cilantro; 2 cups water

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 people
Calories
488 kcal
Course
Main Course
Cuisine
Mexican

One Pan Spanish Chicken and Rice

Eric Kelley

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One Pan Spanish Chicken and Rice is so easy to make with simple ingredients but is packed with amazing flavor! Your entire family will love this easy 30 minute meal!

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Ingredients

Servings

2 pounds bone-in skin-on chicken thighs about 4-5 pieces
1 teaspoon EACH garlic powder, smoked paprika, ground cumin, ground coriander, salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 small onion diced
1/2 cup bell pepper diced
3-4 cloves garlic minced
2 plum tomatoes diced
1 Jalapeño diced (remove stems if desired)
1 Tablespoon tomato paste
1 cup long-grain parboiled rice or any long-grain white rice
1/2 cup frozen peas not thawed
¼ cup chopped cilantro for garnish
2 cups water

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Instructions

Preheat oven to 400ºF. Wash and pat the chicken dry with a paper towel.
Combine the seasonings in a small bowl. Generously season both sides of the chicken with about ½ of the spice blend. Reserve 1/2 for later.
Heat oil in a large heavy-duty cast iron skillet. Sear chicken thighs, skin-side down, turning once until golden brown on both sides, about 4 minutes per side. Transfer chicken to a plate.
Add onion and bell pepper to the same pan and sauté for 2 minutes. Add the garlic and sauté for 30 seconds. Add in the tomatoes, jalapeño, tomato paste, and remaining spices. Sauté another 2-3 minutes or until the tomatoes begin to soften and flavors develop.
Stir in the rice, frozen peas, and cilantro. Sauté for a few seconds then add the water. Bring to a simmer then return the seared chicken on top. Cover with foil and transfer to the oven to bake for 30 minutes or until the chicken is cooked through, liquid is absorbed, and rice is tender. You can also cook the chicken on the stovetop, covered, on the lowest heat setting. Pro tip: To get a crispy crust on chicken, place under broiler for 4-5 minutes or until crispy.
Once cooked through, remove the chicken from the pan and fluff the rice with a fork. Garnish with fresh chopped cilantro and serve with lemon wedges and sour cream if desired. Enjoy!

Equipments used:

Nutrition Information

Show Details

Serving 1serving Calories 488kcal (24%) Carbohydrates 45g (15%) Protein 49g (98%) Fat 11g (17%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.04g Cholesterol 215mg (72%) Sodium 247mg (10%) Potassium 855mg (24%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 1201IU (24%) Vitamin C 43mg (48%) Calcium 56mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 488 kcal

% Daily Value*

Serving	1serving
Calories	488kcal	24%
Carbohydrates	45g	15%
Protein	49g	98%
Fat	11g	17%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	4g	20%
Trans Fat	0.04g	2%
Cholesterol	215mg	72%
Sodium	247mg	10%
Potassium	855mg	18%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	1201IU	24%
Vitamin C	43mg	48%
Calcium	56mg	6%
Iron	3mg	17%