Name: One Pan Spanish Chicken and Rice recipe
Ingredients: Chicken: The star protein of our dish! Chicken provides a hearty and satisfying base, absorbing all the wonderful flavors from the spices and vegetables. Chicken Thighs: For this recipe, bone-in, skin-on chicken thighs are highly recommended. Chicken thighs are naturally more flavorful and moist than chicken breasts, and the bone-in and skin-on aspect further enhances the flavor and keeps the chicken juicy during cooking. As the chicken cooks, the skin crisps up beautifully, adding a delightful textural contrast to the tender meat and rice. You can use boneless, skinless thighs if preferred, but bone-in, skin-on thighs will yield a richer and more authentic flavor.; Chicken Breasts: While chicken thighs are traditionally preferred, you can also use chicken breasts for a leaner option. If using chicken breasts, be mindful that they can dry out more easily than thighs. To prevent this, consider searing them quickly before adding them to the pan and ensure they are not overcooked. Boneless, skinless chicken breasts are convenient and work well, but for added flavor, you could opt for bone-in, skin-on breasts and remove the skin after cooking if desired.; Whole Chicken, Cut into Pieces: For a more rustic and family-style approach, you can use a whole chicken cut into pieces. This allows for a variety of textures and flavors from different parts of the chicken. Make sure to cut the chicken into uniform pieces so they cook evenly. Using a whole chicken can also be more economical.; Chicken Marinade (Optional): To elevate the flavor even further, consider marinating the chicken for at least 30 minutes or up to a few hours before cooking. A simple marinade of olive oil, lemon juice, garlic, paprika, oregano, and salt and pepper works wonderfully. Marinating tenderizes the chicken and infuses it with extra flavor, making the dish even more delicious.; Rice: The perfect grain to soak up all the savory juices and spices! Rice forms the comforting and substantial base of this one-pan meal. Long-Grain Rice: Long-grain rice, such as Basmati or Jasmine rice, is the ideal choice for Spanish Chicken and Rice. These types of rice have a lower starch content and cook up fluffy and separate, rather than becoming sticky or mushy. Basmati rice has a slightly nutty aroma, while Jasmine rice is known for its floral fragrance, both complementing the Spanish flavors beautifully.; Medium-Grain Rice (e.g., Valencia Rice): For a more authentic Spanish flavor, consider using medium-grain rice, such as Valencia rice or Bomba rice. Valencia rice is commonly used in paella and has a slightly higher starch content, resulting in a creamier texture. Bomba rice is another Spanish short-grain rice known for its ability to absorb a lot of liquid without becoming mushy, making it excellent for flavorful dishes like this. If using medium-grain rice, you might need to adjust the liquid ratio slightly as they tend to absorb more liquid than long-grain rice.; Brown Rice (for a healthier option): For a healthier twist, you can use brown rice. However, brown rice takes significantly longer to cook than white rice, so you’ll need to adjust the cooking time and liquid ratio. Brown rice also has a nuttier flavor and chewier texture, which will alter the overall character of the dish. If using brown rice, pre-soaking it for 30 minutes can help reduce cooking time.; Vegetables: Adding color, nutrients, and layers of flavor! Vegetables are essential for making this dish a complete and balanced meal. Onion: Aromatic and foundational, onion forms the flavor base of many savory dishes, including this one. Yellow or white onions work best, providing a mild and sweet flavor that becomes even sweeter as it caramelizes while sautéing.; Bell Peppers: Bringing sweetness, color, and a slight crunch! Bell peppers add vibrant color and a mild sweetness to the dish. Red, yellow, or orange bell peppers are excellent choices, or a combination for visual appeal. Green bell peppers can also be used for a slightly more bitter and less sweet flavor.; Tomatoes: Adding acidity, moisture, and a rich, savory depth! Diced tomatoes, whether fresh or canned, are crucial for adding moisture and a tangy, slightly acidic element to the dish. Canned diced tomatoes are convenient and readily available, and fire-roasted diced tomatoes can add a smoky depth of flavor. If using fresh tomatoes, choose ripe, flavorful tomatoes and dice them into roughly the same size as canned diced tomatoes.; Garlic: Pungent and aromatic, garlic is a flavor powerhouse! Fresh garlic cloves, minced or pressed, are essential for adding a pungent and savory aroma and flavor that complements the other Spanish spices and ingredients.; Peas (Frozen): Adding a pop of sweetness and vibrant green color at the end! Frozen peas are a convenient and quick way to add a touch of sweetness and freshness to the dish. They are added towards the end of cooking so they retain their bright green color and slightly sweet flavor.; Spices and Seasonings: The soul of Spanish flavor! Spices and seasonings are what truly transform this dish into Spanish Chicken and Rice. Saffron: The quintessential Spanish spice, adding color, aroma, and a unique flavor! Saffron threads are what give Spanish rice dishes their characteristic golden-yellow hue and a subtle, earthy, and slightly floral flavor. Saffron is relatively expensive, so a little goes a long way. A pinch of saffron threads is usually sufficient for this recipe. If saffron is unavailable, you can use turmeric as a substitute for color, but it will not replicate the unique flavor of saffron.; Smoked Paprika: Adding depth, smokiness, and a touch of sweetness! Smoked paprika, also known as pimentón de la Vera, is a key Spanish spice that imparts a smoky and slightly sweet flavor to the dish. It comes in different varieties (sweet, bittersweet, and hot), so choose sweet or bittersweet smoked paprika for this recipe. Smoked paprika is essential for achieving that authentic Spanish flavor profile.; Dried Oregano: Earthy and aromatic, oregano provides a classic Mediterranean flavor! Dried oregano adds a warm, slightly peppery, and aromatic note that complements the other Spanish spices and ingredients.; Bay Leaf: Subtle and aromatic, bay leaf adds a layer of depth and complexity! A bay leaf infuses the dish with a subtle, herbal, and slightly minty aroma as it simmers. Remember to remove the bay leaf before serving.; Chicken Broth: The cooking liquid and flavor enhancer! Chicken broth provides the liquid needed to cook the rice and adds a savory depth of flavor. Low-sodium chicken broth is recommended to control the salt level. You can also use vegetable broth for a vegetarian option, although chicken broth will enhance the chicken flavor.; Olive Oil: Essential for sautéing and adding richness! Olive oil is a staple in Spanish cooking and is used for sautéing the vegetables and chicken, adding richness and flavor. Extra virgin olive oil is preferred for its superior flavor and health benefits.; Salt and Black Pepper: Fundamental seasonings to enhance all the flavors! Salt and black pepper are essential for seasoning the chicken, vegetables, and rice, bringing out the natural flavors of all the ingredients and balancing the overall taste.; Optional Garnishes: Fresh parsley, lemon wedges, olives, or a sprinkle of Manchego cheese can add freshness, brightness, and visual appeal when serving.

Ingredients

Chicken: The star protein of our dish! Chicken provides a hearty and satisfying base, absorbing all the wonderful flavors from the spices and vegetables.
- Chicken Thighs: For this recipe, bone-in, skin-on chicken thighs are highly recommended. Chicken thighs are naturally more flavorful and moist than chicken breasts, and the bone-in and skin-on aspect further enhances the flavor and keeps the chicken juicy during cooking. As the chicken cooks, the skin crisps up beautifully, adding a delightful textural contrast to the tender meat and rice. You can use boneless, skinless thighs if preferred, but bone-in, skin-on thighs will yield a richer and more authentic flavor.
- Chicken Breasts: While chicken thighs are traditionally preferred, you can also use chicken breasts for a leaner option. If using chicken breasts, be mindful that they can dry out more easily than thighs. To prevent this, consider searing them quickly before adding them to the pan and ensure they are not overcooked. Boneless, skinless chicken breasts are convenient and work well, but for added flavor, you could opt for bone-in, skin-on breasts and remove the skin after cooking if desired.
- Whole Chicken, Cut into Pieces: For a more rustic and family-style approach, you can use a whole chicken cut into pieces. This allows for a variety of textures and flavors from different parts of the chicken. Make sure to cut the chicken into uniform pieces so they cook evenly. Using a whole chicken can also be more economical.
- Chicken Marinade (Optional): To elevate the flavor even further, consider marinating the chicken for at least 30 minutes or up to a few hours before cooking. A simple marinade of olive oil, lemon juice, garlic, paprika, oregano, and salt and pepper works wonderfully. Marinating tenderizes the chicken and infuses it with extra flavor, making the dish even more delicious.

Rice: The perfect grain to soak up all the savory juices and spices! Rice forms the comforting and substantial base of this one-pan meal.
- Long-Grain Rice: Long-grain rice, such as Basmati or Jasmine rice, is the ideal choice for Spanish Chicken and Rice. These types of rice have a lower starch content and cook up fluffy and separate, rather than becoming sticky or mushy. Basmati rice has a slightly nutty aroma, while Jasmine rice is known for its floral fragrance, both complementing the Spanish flavors beautifully.
- Medium-Grain Rice (e.g., Valencia Rice): For a more authentic Spanish flavor, consider using medium-grain rice, such as Valencia rice or Bomba rice. Valencia rice is commonly used in paella and has a slightly higher starch content, resulting in a creamier texture. Bomba rice is another Spanish short-grain rice known for its ability to absorb a lot of liquid without becoming mushy, making it excellent for flavorful dishes like this. If using medium-grain rice, you might need to adjust the liquid ratio slightly as they tend to absorb more liquid than long-grain rice.
- Brown Rice (for a healthier option): For a healthier twist, you can use brown rice. However, brown rice takes significantly longer to cook than white rice, so you’ll need to adjust the cooking time and liquid ratio. Brown rice also has a nuttier flavor and chewier texture, which will alter the overall character of the dish. If using brown rice, pre-soaking it for 30 minutes can help reduce cooking time.

Vegetables: Adding color, nutrients, and layers of flavor! Vegetables are essential for making this dish a complete and balanced meal.
- Onion: Aromatic and foundational, onion forms the flavor base of many savory dishes, including this one. Yellow or white onions work best, providing a mild and sweet flavor that becomes even sweeter as it caramelizes while sautéing.
- Bell Peppers: Bringing sweetness, color, and a slight crunch! Bell peppers add vibrant color and a mild sweetness to the dish. Red, yellow, or orange bell peppers are excellent choices, or a combination for visual appeal. Green bell peppers can also be used for a slightly more bitter and less sweet flavor.
- Tomatoes: Adding acidity, moisture, and a rich, savory depth! Diced tomatoes, whether fresh or canned, are crucial for adding moisture and a tangy, slightly acidic element to the dish. Canned diced tomatoes are convenient and readily available, and fire-roasted diced tomatoes can add a smoky depth of flavor. If using fresh tomatoes, choose ripe, flavorful tomatoes and dice them into roughly the same size as canned diced tomatoes.
- Garlic: Pungent and aromatic, garlic is a flavor powerhouse! Fresh garlic cloves, minced or pressed, are essential for adding a pungent and savory aroma and flavor that complements the other Spanish spices and ingredients.
- Peas (Frozen): Adding a pop of sweetness and vibrant green color at the end! Frozen peas are a convenient and quick way to add a touch of sweetness and freshness to the dish. They are added towards the end of cooking so they retain their bright green color and slightly sweet flavor.

Spices and Seasonings: The soul of Spanish flavor! Spices and seasonings are what truly transform this dish into Spanish Chicken and Rice.
- Saffron: The quintessential Spanish spice, adding color, aroma, and a unique flavor! Saffron threads are what give Spanish rice dishes their characteristic golden-yellow hue and a subtle, earthy, and slightly floral flavor. Saffron is relatively expensive, so a little goes a long way. A pinch of saffron threads is usually sufficient for this recipe. If saffron is unavailable, you can use turmeric as a substitute for color, but it will not replicate the unique flavor of saffron.
- Smoked Paprika: Adding depth, smokiness, and a touch of sweetness! Smoked paprika, also known as pimentón de la Vera, is a key Spanish spice that imparts a smoky and slightly sweet flavor to the dish. It comes in different varieties (sweet, bittersweet, and hot), so choose sweet or bittersweet smoked paprika for this recipe. Smoked paprika is essential for achieving that authentic Spanish flavor profile.
- Dried Oregano: Earthy and aromatic, oregano provides a classic Mediterranean flavor! Dried oregano adds a warm, slightly peppery, and aromatic note that complements the other Spanish spices and ingredients.
- Bay Leaf: Subtle and aromatic, bay leaf adds a layer of depth and complexity! A bay leaf infuses the dish with a subtle, herbal, and slightly minty aroma as it simmers. Remember to remove the bay leaf before serving.
- Chicken Broth: The cooking liquid and flavor enhancer! Chicken broth provides the liquid needed to cook the rice and adds a savory depth of flavor. Low-sodium chicken broth is recommended to control the salt level. You can also use vegetable broth for a vegetarian option, although chicken broth will enhance the chicken flavor.
- Olive Oil: Essential for sautéing and adding richness! Olive oil is a staple in Spanish cooking and is used for sautéing the vegetables and chicken, adding richness and flavor. Extra virgin olive oil is preferred for its superior flavor and health benefits.
- Salt and Black Pepper: Fundamental seasonings to enhance all the flavors! Salt and black pepper are essential for seasoning the chicken, vegetables, and rice, bringing out the natural flavors of all the ingredients and balancing the overall taste.
- Optional Garnishes: Fresh parsley, lemon wedges, olives, or a sprinkle of Manchego cheese can add freshness, brightness, and visual appeal when serving.

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Instructions

Season the Chicken: Pat the chicken thighs (or breasts) dry with paper towels. Season generously on all sides with salt, black pepper, and smoked paprika. This initial seasoning is crucial for building flavor right from the start. If you are using a marinade, marinate the chicken for at least 30 minutes or up to a few hours in the refrigerator before this step.

Sauté Aromatics: Heat olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken thighs, skin-side down (if using skin-on thighs), and sear for 3-4 minutes per side until golden brown. Searing the chicken adds color and flavor and helps to render some of the chicken fat. Remove the chicken from the skillet and set aside.

Build Flavor Base: In the same skillet, add the chopped onion and bell peppers. Sauté over medium heat for 5-7 minutes, or until the vegetables are softened and slightly caramelized. Stir occasionally to prevent sticking. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

Add Tomatoes and Spices: Stir in the diced tomatoes (canned or fresh), saffron threads, dried oregano, and bay leaf. Cook for 2-3 minutes, allowing the tomatoes to break down slightly and the spices to bloom and release their aromas. The kitchen should be filling with a wonderful Spanish fragrance at this point.

Add Rice and Broth: Add the long-grain rice (or medium-grain rice) to the skillet and stir to coat it with the tomato-vegetable mixture. Pour in the chicken broth (or vegetable broth) and bring to a boil. Make sure the rice is evenly distributed in the skillet.

Return Chicken and Simmer: Gently place the seared chicken thighs back into the skillet on top of the rice mixture, skin-side up (if using skin-on thighs). Reduce the heat to low, cover the skillet tightly with a lid, and simmer for 20-25 minutes for long-grain rice (or follow package instructions for medium-grain or brown rice), or until the rice is cooked through and the liquid is absorbed. Avoid lifting the lid during cooking to ensure the rice steams properly.

Check for Doneness and Rest: After 20-25 minutes, check if the rice is cooked through by gently pressing a grain – it should be tender and not crunchy. If the rice is still slightly firm or there is still liquid in the pan, continue to simmer for a few more minutes, checking periodically. Once the rice is cooked, remove the skillet from the heat and let it rest, covered, for 5-10 minutes. This resting period allows the rice to fully absorb any remaining moisture and become even more fluffy.

Stir in Peas and Serve: Stir in the frozen peas during the last 5 minutes of resting time, or after resting, to heat them through and retain their bright green color. Remove the bay leaf before serving. Fluff the rice gently with a fork.

Garnish and Serve: Garnish with fresh parsley, lemon wedges, and olives, if desired. Serve hot and enjoy your flavorful One Pan Spanish Chicken and Rice!

Nutrition

Serving Size: one normal portion
Calories: 450-550
Sugar: 8-12 grams
Sodium: 500-700 mg
Fat: 15-25 grams
Saturated Fat: 4-7 grams
Unsaturated Fat: 10-18 grams
Carbohydrates: 45-60 grams
Fiber: 4-6 grams
Protein: 30-40 grams