One Pan Spanish Chicken and Rice
This vibrant One Pan Spanish Chicken and Rice combines succulent chicken thighs with aromatic spices and colorful vegetables, all cooked in a single skillet for a hassle-free dinner. Ready in just 30 minutes, it's perfect for busy weeknights while delivering a burst of flavor in every bite.
Cuisine: Spanish
Cooking time: 30 minutes
Serves: 4
Ingredients
- 1 pound bone-in chicken thighs
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup diced tomatoes
- 1 tablespoon olive oil
- 1 teaspoon paprika
Instructions
- 1. Heat olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper, and paprika.
- 2. Add the chicken thighs skin-side down to the skillet and sear for about 5 minutes until golden brown.
- 3. Flip the chicken and add the diced tomatoes, chicken broth, and rice to the skillet, stirring gently to combine.
- 4. Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for 15 minutes until the rice is cooked and the chicken is tender.
- 5. Remove from heat and let sit covered for another 5 minutes. Fluff the rice with a fork and serve, garnished with fresh parsley if desired.
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