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Recipe by:

Elena SMITH

Flavorful One-Pan Spanish Chicken and Rice

A vibrant, comforting dish combining seared chicken, fragrant spices, and Arborio rice, all cooked in one skillet for easy cleanup.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Spanish
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 1 Tbsp. olive oil
  • 4 pieces chicken thighs, bone-in and skin-on
  • 1 piece yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 piece red bell pepper, diced
  • 1 cup Arborio rice
  • 1 tsp. smoked paprika
  • ½ tsp. saffron threads (optional but recommended)
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 cup frozen peas
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Equipment

  • 12-inch skillet

Method
 

  1. In a large 12-inch skillet over medium-high heat, pour in the olive oil and let it shimmer. Season the chicken thighs with salt and pepper, then place them into the skillet, skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy.
  2. Once the chicken is beautifully browned, remove it from the skillet and set it aside. In the same skillet, add the chopped onion and sauté until translucent, about 3 minutes. Then, stir in the minced garlic and diced red bell pepper, cooking for another 2-3 minutes until they soften.
  3. Sprinkle the arborio rice over the sautéed vegetables, along with the smoked paprika and saffron (if using). Stir gently for a minute or two until the rice is thoroughly coated and fragrant.
  4. Carefully pour in the chicken broth and add the drained diced tomatoes. Stir everything together and bring the mixture to a simmer. Nestle the seared chicken thighs back into the skillet, skin-side up.
  5. Cover the skillet with a lid and reduce the heat to low. Let it simmer gently for 25-30 minutes, or until the chicken is cooked through and the rice is tender.
  6. Once cooked, remove the skillet from heat and stir in the frozen peas, letting them steam on top for a few minutes. Remove the lid, garnish with fresh parsley, and serve with lemon wedges on the side.

Notes

This One-Pan Spanish Chicken and Rice is comforting and perfect for chilly evenings or festive gatherings with family and friends.