Name: One Pan Spanish Chicken and Rice recipe
Ingredients: Chicken: 1.5 lbs boneless, skinless chicken thighs (you can also use bone-in, skin-on thighs for extra flavor, or chicken breasts if preferred, though thighs remain more moist). Cut into 1-inch pieces if using breasts or keeping thighs whole.; Rice: 1.5 cups long-grain rice (such as Basmati or Jasmine rice). Long grain rice cooks beautifully in this recipe, absorbing the flavorful broth without becoming mushy. You can also use medium grain rice but adjust cooking time accordingly. Avoid short grain rice as it tends to get too sticky.; Chicken Broth: 3 cups low-sodium chicken broth. Using low-sodium broth allows you to control the saltiness of the dish. You can also use vegetable broth for a slightly different flavor profile, or even a combination of chicken and vegetable broth.; Onion: 1 large yellow onion, chopped. Yellow onions provide a foundational savory flavor to the dish. Dice them into small pieces so they cook evenly and meld seamlessly into the rice.; Bell Pepper: 1 red bell pepper, chopped. Red bell peppers not only add sweetness and color but also a boost of vitamins. You can use other colors like yellow or orange bell peppers for variety and flavor.; Garlic: 4 cloves garlic, minced. Fresh garlic is essential for that pungent, aromatic Spanish flavor. Mince it finely to release its flavor fully during cooking.; Diced Tomatoes: 1 (14.5 oz) can diced tomatoes, undrained. Canned diced tomatoes provide acidity, moisture, and a classic tomato flavor that is integral to Spanish cuisine. Use fire-roasted tomatoes for a smoky depth, if desired.; Tomato Paste: 2 tablespoons tomato paste. Tomato paste intensifies the tomato flavor and adds richness and depth to the sauce. It also helps to thicken the liquid slightly.; Spanish Chorizo: 4 oz Spanish chorizo, diced (semi-cured, not Mexican chorizo). Spanish chorizo is the star ingredient, lending a smoky, spicy, and savory depth that’s characteristic of Spanish flavors. Make sure to use semi-cured Spanish chorizo, not fresh Mexican chorizo, as they are different products. If you can’t find Spanish chorizo, you can use another smoked sausage, but the flavor profile will be slightly different.; Green Olives: ½ cup green olives, halved or sliced. Green olives add a salty, briny counterpoint to the richness of the chicken and chorizo. Manzanilla olives or Castelvetrano olives work particularly well.; Peas: 1 cup frozen peas. Frozen peas add a touch of sweetness and vibrant green color, and they are a convenient and nutritious addition. Add them towards the end of cooking to maintain their bright color and texture.; Olive Oil: 2 tablespoons olive oil. Olive oil is the heart of Mediterranean cooking and adds a fruity richness to the dish. Use good quality extra virgin olive oil if possible, especially for drizzling at the end.; Smoked Paprika: 1 tablespoon smoked paprika. Smoked paprika is a key spice that provides that signature smoky Spanish flavor. Don’t substitute with regular paprika, as smoked paprika is crucial for the authentic taste.; Dried Oregano: 1 teaspoon dried oregano. Oregano adds a warm, slightly peppery herb note that complements the other spices and ingredients.; Salt: To taste. Salt enhances all the flavors in the dish. Season generously but taste and adjust at the end.; Black Pepper: To taste. Freshly ground black pepper adds a subtle spice and depth of flavor.; Fresh Parsley: ¼ cup chopped fresh parsley, for garnish. Fresh parsley adds a bright, fresh finish and visual appeal. Cilantro can also be used if preferred.; Lemon Wedges: For serving (optional). Lemon wedges provide a burst of acidity that brightens the dish and complements the rich flavors.

Ingredients

- Chicken: 1.5 lbs boneless, skinless chicken thighs (you can also use bone-in, skin-on thighs for extra flavor, or chicken breasts if preferred, though thighs remain more moist). Cut into 1-inch pieces if using breasts or keeping thighs whole.

- Rice: 1.5 cups long-grain rice (such as Basmati or Jasmine rice). Long grain rice cooks beautifully in this recipe, absorbing the flavorful broth without becoming mushy. You can also use medium grain rice but adjust cooking time accordingly. Avoid short grain rice as it tends to get too sticky.

- Chicken Broth: 3 cups low-sodium chicken broth. Using low-sodium broth allows you to control the saltiness of the dish. You can also use vegetable broth for a slightly different flavor profile, or even a combination of chicken and vegetable broth.

- Onion: 1 large yellow onion, chopped. Yellow onions provide a foundational savory flavor to the dish. Dice them into small pieces so they cook evenly and meld seamlessly into the rice.

- Bell Pepper: 1 red bell pepper, chopped. Red bell peppers not only add sweetness and color but also a boost of vitamins. You can use other colors like yellow or orange bell peppers for variety and flavor.

- Garlic: 4 cloves garlic, minced. Fresh garlic is essential for that pungent, aromatic Spanish flavor. Mince it finely to release its flavor fully during cooking.

- Diced Tomatoes: 1 (14.5 oz) can diced tomatoes, undrained. Canned diced tomatoes provide acidity, moisture, and a classic tomato flavor that is integral to Spanish cuisine. Use fire-roasted tomatoes for a smoky depth, if desired.

- Tomato Paste: 2 tablespoons tomato paste. Tomato paste intensifies the tomato flavor and adds richness and depth to the sauce. It also helps to thicken the liquid slightly.

- Spanish Chorizo: 4 oz Spanish chorizo, diced (semi-cured, not Mexican chorizo). Spanish chorizo is the star ingredient, lending a smoky, spicy, and savory depth that’s characteristic of Spanish flavors. Make sure to use semi-cured Spanish chorizo, not fresh Mexican chorizo, as they are different products. If you can’t find Spanish chorizo, you can use another smoked sausage, but the flavor profile will be slightly different.

- Green Olives: ½ cup green olives, halved or sliced. Green olives add a salty, briny counterpoint to the richness of the chicken and chorizo. Manzanilla olives or Castelvetrano olives work particularly well.

- Peas: 1 cup frozen peas. Frozen peas add a touch of sweetness and vibrant green color, and they are a convenient and nutritious addition. Add them towards the end of cooking to maintain their bright color and texture.

- Olive Oil: 2 tablespoons olive oil. Olive oil is the heart of Mediterranean cooking and adds a fruity richness to the dish. Use good quality extra virgin olive oil if possible, especially for drizzling at the end.

- Smoked Paprika: 1 tablespoon smoked paprika. Smoked paprika is a key spice that provides that signature smoky Spanish flavor. Don’t substitute with regular paprika, as smoked paprika is crucial for the authentic taste.

- Dried Oregano: 1 teaspoon dried oregano. Oregano adds a warm, slightly peppery herb note that complements the other spices and ingredients.

- Salt: To taste. Salt enhances all the flavors in the dish. Season generously but taste and adjust at the end.

- Black Pepper: To taste. Freshly ground black pepper adds a subtle spice and depth of flavor.

- Fresh Parsley: ¼ cup chopped fresh parsley, for garnish. Fresh parsley adds a bright, fresh finish and visual appeal. Cilantro can also be used if preferred.

- Lemon Wedges: For serving (optional). Lemon wedges provide a burst of acidity that brightens the dish and complements the rich flavors.

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Instructions

1. Sauté Aromatics and Chorizo: Heat olive oil in a large, oven-safe skillet or Dutch oven over medium heat. Add the chopped onion and bell pepper and sauté for about 5-7 minutes, or until the vegetables have softened and the onion is translucent. Stir occasionally to prevent sticking and ensure even cooking. Next, add the minced garlic and diced Spanish chorizo to the skillet. Cook for another 3-5 minutes, stirring frequently, until the chorizo is lightly browned and fragrant, and the garlic is aromatic. The chorizo will release its flavorful oils into the pan, which will infuse the entire dish.

1. Add Chicken and Spices: Push the vegetables and chorizo to one side of the skillet and add the chicken pieces to the other side. Season the chicken generously with salt, pepper, and smoked paprika. Sear the chicken for 2-3 minutes per side, until lightly browned but not fully cooked. Browning the chicken at this stage adds depth of flavor and helps to create a nice texture. Once the chicken is browned, stir it together with the vegetables and chorizo. Sprinkle the dried oregano over the mixture and stir to combine, ensuring the spices are evenly distributed.

1. Incorporate Tomatoes and Tomato Paste: Add the canned diced tomatoes (undrained) and tomato paste to the skillet. Stir well to combine everything, scraping up any browned bits from the bottom of the pan – this adds even more flavor to the dish. The tomato paste will melt into the mixture, enriching the sauce and adding a layer of umami. Cook for 2-3 minutes, allowing the tomato paste to cook slightly and deepen in flavor.

1. Add Rice and Broth: Pour the long-grain rice into the skillet and stir to ensure it is evenly distributed among the other ingredients. Then, pour in the chicken broth. Stir everything together one last time to ensure the rice is submerged in the liquid. Bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low, cover the skillet tightly with a lid (or aluminum foil if your skillet doesn’t have a lid), and let it simmer gently for 20 minutes. It’s crucial to keep the skillet covered to allow the rice to steam and cook properly.

1. Add Olives and Peas: After 20 minutes of simmering, remove the lid and check the rice. Most of the liquid should be absorbed, and the rice should be almost cooked through. If there’s still a lot of liquid, continue to simmer uncovered for a few more minutes until the liquid is mostly absorbed. Stir in the green olives and frozen peas. Gently mix them into the rice and chicken mixture. Cover the skillet again and cook for another 5 minutes, or until the peas are heated through and the rice is fully cooked and tender. The residual heat will cook the peas perfectly.

1. Rest and Garnish: Remove the skillet from the heat and let it rest, covered, for 5-10 minutes. This resting period is important as it allows the rice to fully absorb any remaining liquid and become perfectly fluffy. Before serving, fluff the rice gently with a fork. Garnish generously with fresh chopped parsley.

1. Serve: Serve your One Pan Spanish Chicken and Rice hot, directly from the skillet, if desired, for a rustic presentation. Offer lemon wedges on the side for those who like a squeeze of citrus to brighten the flavors even further.

Nutrition

Serving Size: one normal portion
Calories: 450-550
Sugar: 5-7 grams
Sodium: 600-800 mg
Fat: 20-25 grams
Saturated Fat: 6-8 grams
Carbohydrates: 40-50 grams
Fiber: 4-6 grams
Protein: 35-40 grams
Cholesterol: 150-180 mg