Description
This One-pan Spanish chicken and rice is a flavorful and comforting dish combining tender chicken thighs with fragrant saffron-infused rice and vibrant vegetables, all cooked together in a single skillet for easy preparation and delicious results.
Ingredients
Scale
Chicken and Rice
- 4 chicken thighs, bone-in and skin-on
- 1 cup long-grain rice
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups chicken broth
- 1 teaspoon smoked paprika
- A pinch of saffron threads
- 1 cup frozen peas
- 2 tablespoons olive oil
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped
Instructions
- Prepare Ingredients: Chop the onion, dice the red and green bell peppers, and mince the garlic cloves. Soak the saffron threads in warm water to release their flavor and color.
- Sear Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken thighs generously with salt and pepper. Place them skin-side down in the hot skillet and cook for 5 to 7 minutes until the skin is golden brown and crisp. Flip the thighs and cook for another 3 to 4 minutes. Remove the chicken and set aside.
- Sauté Vegetables: In the same skillet, add the chopped onion and diced bell peppers. Sauté for 3 to 4 minutes until they soften. Add the minced garlic and cook for an additional minute until fragrant.
- Toast Rice and Spices: Stir in the long-grain rice, smoked paprika, and the saffron along with its soaking water. Cook and stir for 1 to 2 minutes to lightly toast the rice and enhance the flavors.
- Combine Liquids and Simmer: Pour in the undrained diced tomatoes and chicken broth. Stir to combine and bring the mixture to a simmer. Nestle the seared chicken thighs back into the skillet, skin-side up. Cover with a lid, reduce the heat to low, and cook for 25 to 30 minutes until the rice is tender and the chicken is cooked through.
- Add Peas: In the final 5 minutes of cooking, sprinkle the frozen peas evenly over the top without stirring. Cover again to allow the peas to heat through and cook gently.
- Rest and Garnish: Once done, turn off the heat and let the dish sit covered for a few minutes. Garnish with freshly chopped parsley before serving to add brightness and color.
Notes
- Using bone-in, skin-on chicken thighs adds flavor and prevents the meat from drying out during cooking.
- Saffron is optional but adds authentic flavor and beautiful color to the dish.
- Do not stir the rice after adding the peas to keep the peas intact and maintain the texture.
- Can be made gluten-free by verifying the chicken broth ingredients.
- This recipe is perfect for a cozy one-pan meal that minimizes cleanup.
