Description
Whipping up Spanish Chicken and Rice brings pure comfort right to my dinner table, packed with bold flavors that remind me of sunny Mediterranean afternoons. Tender chicken nestled among seasoned rice creates a hearty meal that feels like a warm culinary hug straight from Spain’s kitchen.
Ingredients
Scale
Main Protein:
- 4 bone-in, skinless chicken thighs
Grains:
- 1 ½ cups long-grain rice
Vegetables and Aromatics:
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- Fresh parsley, chopped
Liquids and Seasonings:
- 1 tablespoon olive oil
- 1 can (14.5 ounces) diced tomatoes
- 2 ½ cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon turmeric
- Salt, to taste
- Pepper, to taste
Instructions
- Select 4 bone-in, skinless chicken thighs and season thoroughly with 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon paprika. Pat chicken dry to ensure perfect golden searing.
- Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat at 400°F. Sear chicken for 5-6 minutes per side until deep golden brown. Transfer chicken to a clean plate.
- Reduce heat to medium and add 1 large diced onion to the same skillet. Sauté for 3-4 minutes until translucent. Crush and mince 3 garlic cloves, adding them and cooking 30 seconds until fragrant.
- Pour 1 ½ cups long-grain rice into the skillet. Sprinkle 1 teaspoon turmeric and additional ½ teaspoon paprika. Stir rice to coat with spices and toast for 60 seconds.
- Pour 1 (14.5 oz) can diced tomatoes and 2 ½ cups chicken broth into the skillet. Scrape skillet bottom to release caramelized bits. Taste and adjust seasoning as needed.
- Nestle seared chicken thighs back into the rice mixture. Reduce heat to low, cover skillet, and simmer for 22-25 minutes at 200°F until rice becomes tender and chicken reaches 165°F internal temperature.
- Sprinkle 1 cup frozen peas across the surface during final 5 minutes of cooking. Remove from heat and let rest 5 minutes.
- Chop fresh parsley and scatter generously across dish. Serve directly from the skillet for a rustic presentation.
Notes
- Check chicken doneness with a meat thermometer, aiming for an internal temperature of 165°F for safe consumption.
- Toast rice briefly before adding liquid to enhance its nutty flavor and prevent mushiness.
- For a gluten-free version, ensure your chicken broth is certified gluten-free and skip any wheat-based seasonings.
- If you prefer less spice, reduce the amount of paprika or use a mild variety to customize the heat level.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Chicken
- Method: Simmering
- Cuisine: Spanish
Nutrition
- Serving Size: 4
- Calories: 390 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg