Description
This flavorful one-pan Spanish chicken and rice recipe combines tender chicken thighs with vibrant bell peppers, aromatic saffron, and smoky paprika, all cooked together in a single skillet for an easy yet delicious meal that brings classic Spanish flavors to your table in just 45 minutes.
Ingredients
Scale
Chicken
- 4 chicken thighs, bone-in and skin-on
- Salt and pepper to taste
- 2 tablespoons olive oil
Vegetables and Rice
- 1 cup long-grain rice
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup frozen peas
Liquids and Seasonings
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups chicken broth
- 1 teaspoon smoked paprika
- A pinch of saffron threads, soaked in warm water
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare ingredients: Chop the onion, dice the red and green bell peppers, and mince the garlic. Soak the saffron threads in warm water to release their flavor.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper. Place them skin-side down in the skillet and cook for 5-7 minutes until the skin is golden brown and crispy. Flip the thighs and cook for an additional 3-4 minutes. Remove and set aside.
- Sauté vegetables: In the same skillet, add the chopped onion and diced bell peppers. Sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Toast the rice and spices: Stir in the long-grain rice, smoked paprika, and saffron along with its soaking water. Cook for 1-2 minutes, stirring, to lightly toast the rice and blend the spices.
- Add liquids and simmer: Pour in the diced tomatoes with their juice and the chicken broth. Stir everything together and bring the mixture to a simmer. Nestle the seared chicken thighs back into the skillet, cover it, and reduce heat to low. Let it cook gently for 25-30 minutes until the rice is tender and the chicken is cooked through.
- Finish with peas: In the last 5 minutes of cooking, sprinkle the frozen peas over the top without stirring. Cover again and allow them to heat through.
- Rest and serve: Once cooking is complete, remove from heat and let the dish sit covered for a few minutes. Garnish with chopped fresh parsley before serving to add a fresh, vibrant touch.
Notes
- To ensure the chicken skin crisps well, do not move the thighs while searing.
- If saffron is unavailable, a small pinch of turmeric can add color though the flavor will differ.
- For a spicier variation, add a pinch of cayenne pepper or chopped chorizo during the sauté step.
- Use a heavy-bottomed skillet or sauté pan with a lid for even cooking.
- This dish pairs well with a simple green salad or crusty bread.
