Description
This One Pan Spanish Chicken and Rice recipe combines juicy, seasoned chicken thighs with aromatic sautéed vegetables and perfectly cooked long-grain rice. Using a cast iron skillet, the chicken is first seared to golden perfection, then baked with rice and a flavorful mixture of tomatoes, jalapeño, and spices. It’s a comforting, all-in-one meal that’s easy to prepare and packed with vibrant Spanish-inspired flavors.
Ingredients
Scale
Chicken and Seasonings
- 2 pounds bone-in skin-on chicken thighs (about 4–5 pieces)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Vegetables and Rice
- 1 small onion, diced
- 1/2 cup bell pepper, diced
- 3–4 cloves garlic, minced
- 2 plum tomatoes, diced
- 1 jalapeño, diced (remove stems if desired)
- 1 tablespoon tomato paste
- 1 cup long-grain parboiled rice (or any long-grain white rice)
- 1/2 cup frozen peas (not thawed)
- 1/4 cup chopped cilantro (for garnish)
- 2 cups water
Instructions
- Prep Chicken: Preheat your oven to 400ºF. Wash the chicken thighs and pat them dry thoroughly with paper towels to ensure a good sear.
- Season Chicken: In a small bowl, mix together garlic powder, smoked paprika, ground cumin, ground coriander, salt, and black pepper. Generously season both sides of the chicken with half of the spice blend. Set aside the remaining half for later use.
- Sear Chicken: Heat olive oil in a large heavy-duty cast iron skillet over medium-high heat. Place chicken thighs skin-side down and sear until golden brown, about 4 minutes per side. Transfer the seared chicken to a plate to rest.
- Sauté Vegetables: In the same skillet, add diced onion and bell pepper, sauté for 2 minutes until slightly softened. Add the minced garlic and sauté for 30 seconds until fragrant. Then stir in diced tomatoes, jalapeño, tomato paste, and the reserved spice blend. Continue cooking for 2-3 minutes until the tomatoes soften and the mixture becomes aromatic.
- Add Rice and Simmer: Stir in the rice, frozen peas, and half of the chopped cilantro. Sauté briefly just to combine, then pour in 2 cups water. Bring the mixture to a gentle simmer on the stovetop.
- Bake the Dish: Nestle the seared chicken thighs on top of the rice mixture. Cover the skillet tightly with foil and transfer to the preheated oven. Bake for about 30 minutes or until the chicken is fully cooked, the liquid is absorbed, and the rice is tender. Alternatively, cook on the stovetop covered on the lowest heat setting until done.
- Crisp the Chicken (Optional): For a crispy skin, remove the foil and place the skillet under the broiler for 4-5 minutes or until the chicken skin is crisped to your liking.
- Finish and Serve: Remove chicken from the skillet. Fluff the rice gently with a fork, garnish with the remaining chopped cilantro. Serve with lemon wedges and sour cream if desired. Enjoy your flavorful one-pan meal!
Notes
- For a spicier dish, leave some jalapeño seeds or add more jalapeño.
- Using parboiled rice helps achieve fluffy, separate grains that cook evenly.
- If you prefer boneless chicken, adjust cooking time accordingly as it will cook faster.
- Use a heavy-duty skillet like cast iron for best heat retention and searing.
- Broiling at the end adds a nice crispy skin texture.
- Leftovers store well and can be reheated on stovetop or microwave.
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 110 mg
