Spanish Chicken and Rice Recipe
User Reviews
4.3
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 people
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Calories
704 kcal
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Course
Main Course
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Cuisine
Spanish
Spanish Chicken and Rice Recipe
Description
This recipe starts with seasoning chicken thighs with smoked paprika, garlic powder, salt, and pepper to create a flavorful crust during browning. Cooking the chicken skin-side down in olive oil adds render fat and develops a golden surface. The rice is toasted briefly in the pan to bring out a nutty aroma before simmering with chicken broth and tomato sauce, which creates a rich, red base for the dish.
Once the chicken is nestled on top of the rice and liquid, the dish simmers covered until the rice is tender and the chicken is cooked through, locking in flavors. Adding green olives and chopped parsley after cooking adds a salty, slightly bitter balance and fresh herbaceous notes. Lemon wedges served on the side introduce bright acidity to complement the smoky paprika and tomato flavors.
This Spanish Chicken and Rice dish works well as a complete meal and suits casual dinners or weekend cooking. The balance of spices, tomato, and olives provides a well-rounded flavor profile characteristic of Spanish-style dishes.
The recipe notes suggest flexibility in using different cuts of chicken or broth alternatives based on availability, providing practical options. Storage guidelines help maintain freshness for up to three days.
Ingredients
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 chicken thighs about 2 lbs, skin on, bone in
- 1 tablespoon olive oil
- 1 cup long grain white rice uncooked
- 1¼ cups chicken broth low sodium
- 1 cup tomato sauce
- ½ cup green olives pitted
- 2 tablespoons parsley chopped
- 1 lemon cut into wedges
Instructions
- In a small bowl, mix together the smoked paprika, garlic powder, salt and pepper.
- Pat the chicken thighs dry and sprinkle both sides with the spices.
- Heat the olive oil in a large skillet over medium high heat. Add in the chicken, skin side down, and cook until browned, about 5-7 minutes. Flip the chicken and cook until browned on the second side, about 5 minutes. Remove from the pan and set aside.
- To the pan, add in the rice and sauté until toasted, about 2-3 minutes. Stir in the chicken broth and tomato sauce. Nestle the chicken back into the pot. Bring to a simmer, cover, and cook on medium-low heat for 20-25 minutes until the rice and chicken are cooked through.
- Uncover, top with green olives, parsley, and lemon wedges to serve.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Water or vegetable broth can be used as substitutes for chicken broth if needed.
- Chicken breasts or boneless, skinless thighs may be used instead of bone-in thighs.
- Drumsticks are also a suitable alternative, adjusting cooking time accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 704 kcal
% Daily Value*
| Calories | 704kcal | 35% |
| Carbohydrates | 42g | 14% |
| Protein | 41g | 82% |
| Fat | 41g | 63% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 212mg | 71% |
| Sodium | 773mg | 32% |
| Potassium | 760mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 681IU | 14% |
| Vitamin C | 4mg | 4% |
| Calcium | 44mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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