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Spanish Chicken Rice: 5 Secrets to a Flavorful Delight

Spanish Chicken Rice
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Homemade One-Pan Spanish Chicken and Rice: A Flavorful, Easy Dinner

Ingredients

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  • 4 bone-in, skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 ½ cups long-grain rice
  • 1 can diced tomatoes (14.5 oz)
  • 2 ½ cups chicken broth
  • 1 teaspoon paprika
  • 1 teaspoon turmeric (or saffron)
  • Salt and pepper, to taste
  • 1 cup frozen peas (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and paprika. Sear the chicken thighs for 5-6 minutes per side until golden. Remove from skillet and set aside.
  2. In the same skillet, cook diced onion for 3-4 minutes, then add garlic and cook for another 30 seconds.
  3. Add rice, turmeric, paprika, and any additional spices. Stir to coat the rice and toast slightly for 1 minute.
  4. Add chicken broth and diced tomatoes. Stir, scraping the bottom of the pan to release any bits. Taste and adjust salt and pepper.
  5. Place chicken thighs back into the pan. Bring the liquid to a simmer, reduce heat, cover, and cook for 20-25 minutes, until rice is tender and chicken is fully cooked.
  6. In the last 5 minutes of cooking, add peas (optional). Garnish with fresh parsley and serve!

Notes

    Nutrition

    Find it online: https://bakerslider.com/spanish-chicken-rice/

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