One Pot Spanish Chicken and Rice

Name: One Pot Spanish Chicken and Rice
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 serving
Ingredients: 2 tablespoons olive oil; 6 chicken thighs; ½ teaspoon salt; ¼ teaspoon pepper; 1 large onion; 6 cloves garlic; 2 red bell peppers; ¼ teaspoon red pepper flakes; 1 teaspoon smoked paprika; 1 bay leaf; 2 tablespoons tomato paste; 1½ cups long grain rice; 28 ounces crushed tomatoes; 2 cups chicken broth; ½ cup olives; 1 tablespoon parsley

User Reviews

4.6

159 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
6
Calories
329 kcal
Course
Main Course, Dinner
Cuisine
Spanish

One Pot Spanish Chicken and Rice

Joseph Powell

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This One Pot Spanish Chicken and Rice is packed with great flavors and vibrant colors! Easy to make and all in one pot, from the stove top to the oven, dinner is ready with no fuss!

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Ingredients

Servings

2 tablespoons olive oil
6 chicken thighs with bone and skin
½ teaspoon salt or to taste
¼ teaspoon pepper or to taste
1 large onion chopped
6 cloves garlic minced
2 red bell peppers chopped
¼ teaspoon red pepper flakes
1 teaspoon smoked paprika
1 bay leaf
2 tablespoons tomato paste
1½ cups long grain rice uncooked
28 ounces crushed tomatoes
2 cups chicken broth low sodium
½ cup olives pitted and sliced
1 tablespoon parsley chopped

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Instructions

Preheat the oven to 400°F (204°C).
In a large Dutch oven or oven proof cast iron skillet/pan heat the olive oil over medium heat. Add the chicken thighs, skin side down and cook until crispy and golden brown. Season generously with salt and pepper. Turn the thighs over and sear until golden. Transfer the thighs onto a plate and set aside.
To the same skillet add the onion, garlic and bell peppers. Cook for about 3 to 5 minutes until the onion and peppers are soft.
Add the red pepper flakes, smoked paprika, bay leaf, tomato paste and stir. Season with salt and pepper as needed.
Stir in the rice, crushed tomatoes and chicken broth. Bring to a boil.
Transfer the chicken back to the skillet on top of the rice. Place the skillet in the oven and bake for about 45 minutes or until the rice is cooked through. You could cover the skillet for the first 30 minutes and then remove the lid for the last 15 minutes.
Garnish with olives, parsley and serve warm.

Equipments used:

Notes

If you use brown rice, cook for an additional 15-20 minutes, or until the rice is tender.
You can use any type of chicken you prefer. If you're using chicken breasts, cook for an additional 10 minutes in the oven.
Be sure to store this dish as soon as it’s cooled as rice is a breeding ground for bacteria. Store in an airtight container in the fridge for 3 – 4 days. If freezing store this dish in a freezer bag with the air pressed out. Thaw overnight in the fridge and fluff the rice before reheating. This dish will last up to 3 months in the freezer.

Nutrition Information

Show Details

Serving 1serving Calories 329kcal (16%) Carbohydrates 29g (10%) Protein 28g (56%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.02g Cholesterol 107mg (36%) Sodium 716mg (30%) Potassium 951mg (27%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 1926IU (39%) Vitamin C 68mg (76%) Calcium 87mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 329 kcal

% Daily Value*

Serving	1serving
Calories	329kcal	16%
Carbohydrates	29g	10%
Protein	28g	56%
Fat	12g	18%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Trans Fat	0.02g	1%
Cholesterol	107mg	36%
Sodium	716mg	30%
Potassium	951mg	20%
Fiber	5g	20%
Sugar	9g	18%
Vitamin A	1926IU	39%
Vitamin C	68mg	76%
Calcium	87mg	9%
Iron	4mg	22%