Description
Tucking into One Pan Spanish Chicken and Rice feels like a warm embrace from Spain’s sunny kitchens, bringing rustic flavors directly to your dinner table with minimal cleanup and maximum satisfaction.
Ingredients
Scale
Main Ingredients:
- 4 boneless, skinless chicken breasts (680g)
- 1 cup long-grain rice (200g)
- 2 cups low-sodium chicken broth (480ml)
Vegetables:
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium onion, chopped
- 4 cloves fresh garlic, minced
- 1 can (14.5 oz/414g) diced tomatoes
Seasonings and Liquids:
- 2 tablespoons olive oil
- 1 teaspoon saffron threads (optional)
- Salt to taste
- Pepper to taste
Instructions
- Dice 1 red and 1 yellow bell pepper into small, uniform cubes. Chop 1 medium onion into similar-sized pieces to ensure even cooking.
- Heat 2 tablespoons olive oil in a large skillet over medium temperature (375°F). Mince 4 garlic cloves and sauté with chopped onions for 2 minutes until they release their aromatic fragrance.
- Add diced bell peppers to the skillet. Sauté for 5 minutes, stirring occasionally to prevent sticking and develop rich caramelized edges.
- Season 4 chicken breasts (approximately 24 ounces/680g) generously with salt and pepper. Carefully place them in the skillet, cooking for 4 minutes on each side until a golden-brown crust forms.
- Pour 1 can (14.5 ounces) diced tomatoes and 2 cups (480ml) chicken broth into the skillet. Sprinkle 1 cup (200g) long-grain rice and optional 1 teaspoon saffron threads across the surface.
- Increase heat to bring the mixture to a gentle boil. The liquid should shimmer and create small bubbles around the ingredients.
- Reduce heat to low (simmer setting at 200°F). Cover the skillet with a tight-fitting lid, allowing the rice to steam and absorb liquid for 20 minutes.
- After 20 minutes, remove the skillet from heat. Let it rest for 3 minutes, then fluff the rice with a fork to separate the grains and distribute flavors evenly.
- Serve the chicken and rice directly from the skillet while hot, ensuring each portion has a mix of tender chicken and perfectly cooked rice.
Notes
- Choose chicken breasts of similar size to ensure even cooking and prevent some pieces from being overdone while others remain undercooked.
- If saffron is too expensive, substitute with turmeric for a similar golden color and mild flavor enhancement.
- Salt and pepper the chicken generously before adding to the skillet to develop deeper flavor throughout the meat.
- For a gluten-free version, confirm your chicken broth is certified gluten-free and use rice that’s explicitly labeled gluten-free.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Chicken
- Method: Sautéing
- Cuisine: Spanish
Nutrition
- Serving Size: 4
- Calories: 391 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg