The aroma of One Pan Spanish Chicken and Rice fills the kitchen, wrapping you in a warm embrace of spices and savory goodness. Picture tender chicken, golden rice, and vibrant veggies all mingling together in perfect harmony. This dish is a culinary hug, ideal for those busy nights when you need something quick yet utterly delicious.
I can still hear my family’s delighted cheers the first time I served this dish at our Friday night dinner. It was a moment of pure bliss, with everyone digging in and asking for seconds — or thirds! This flavorful masterpiece is perfect for any occasion, whether it’s a cozy weeknight supper or a gathering with friends. Get ready to embark on a flavor adventure that promises to elevate your dinner game!
Why You'll Love This Recipe
- One Pan Spanish Chicken and Rice offers an effortless cooking experience without sacrificing flavor, making it ideal for busy nights
- You can effortlessly customize the ingredients based on personal taste preferences or seasonal availability
- The vibrant colors and aromatic spices create an inviting visual feast that pleases the eyes as much as the palate
- Perfect for meal prep, this dish shines as leftovers, tasting even better the next day!
My friends were amazed by how quickly I whipped up this dish one evening while hosting a casual get-together.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Boneless, Skinless Chicken Thighs: These juicy pieces offer rich flavor and tenderness; they cook beautifully alongside the rice.
Olive Oil: Use high-quality extra virgin olive oil for sautéing; it adds depth to the dish.
Bell Peppers: A mix of red and green adds color and sweetness; choose firm peppers for best results.
Onion: A medium onion provides essential flavor; chop finely for even cooking.
Garlic: Fresh garlic cloves bring robust aroma; don’t skimp on this magical ingredient!
Long-Grain Rice: This variety absorbs flavors well; rinse before use to remove excess starch.
Chicken Broth: Opt for low-sodium broth to control saltiness while enriching the overall taste.
Canned Diced Tomatoes: These add moisture and acidity; choose ones packed without added sugar.
Spices (Paprika, Cumin, Oregano): These flavorful spices are essential for that authentic Spanish flair; adjust according to your taste preference.
Lemon Juice: A splash brightens up all the flavors; use fresh lemons for maximum impact.
Peeled Shrimp (optional): If you’re feeling adventurous, toss in some shrimp during the last few minutes of cooking!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prep Your Ingredients: Gather everything you need before starting. Chop the onion and bell peppers into bite-sized pieces while mincing garlic cloves. This helps streamline your cooking process.
Sear the Chicken Thighs: Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs seasoned with salt and pepper. Sear until golden brown on both sides, about 5-7 minutes total.
Sauté Vegetables Aromatically: Remove chicken from skillet and set aside. In the same pan, add chopped onions and bell peppers. Cook until softened, around 3-4 minutes while stirring frequently to avoid burning.
Add Garlic and Spices: Stir in minced garlic along with paprika, cumin, and oregano. Allow them to cook briefly until fragrant—about 30 seconds will do wonders!
Combine Rice and Liquids: Pour in rinsed long-grain rice along with diced tomatoes (juice included) and chicken broth. Stir gently while scraping up any browned bits from the bottom of the pan.
Return Chicken to Skillet and Simmer Away!: Nestle seared chicken thighs back into the pan along with lemon juice. Bring everything to a boil then reduce heat to low. Cover tightly with a lid and simmer for about 20-25 minutes until rice is cooked through.
Now you have it—a delicious One Pan Spanish Chicken and Rice that’s sure to impress anyone lucky enough to join you at your table! Enjoy every flavorful bite as you bask in your culinary triumph!
You Must Know
- One Pan Spanish Chicken and Rice is not just a meal; it’s a celebration of flavors
- The rich colors and aromas will make your kitchen feel like a Mediterranean fiesta
- Plus, the one-pan aspect means less cleanup—a win-win for busy nights!
Perfecting the Cooking Process
Start by searing the chicken to lock in flavors, then add rice and broth for a delightful simmer.
Add Your Touch
Feel free to swap in different proteins or toss in seasonal veggies for added nutrition and flavor.
Storing & Reheating
Store leftovers in an airtight container for up to three days. Reheat on low heat to retain moisture.
Chef's Helpful Tips
- To achieve a perfect One Pan Spanish Chicken and Rice, marinate the chicken overnight for deeper flavor
- Use medium-grain rice for a creamy texture that absorbs all those lovely spices
- Always taste and adjust seasoning before serving; it’s the chef’s secret to perfection
Cooking this dish brings back memories of family gatherings, where everyone eagerly waited for that first mouthful—it never disappointed!
FAQ
What can I substitute for chicken in this recipe?
You can use shrimp or tofu for a delicious vegetarian option without compromising flavor.
How do I ensure my rice cooks evenly?
Make sure to stir occasionally and check liquid levels while cooking to avoid sticking.
Can I prepare this dish in advance?
Yes, you can prep everything ahead of time and cook when ready for quick weeknight dinners.
One Pan Spanish Chicken and Rice
One Pan Spanish Chicken and Rice is a delightful, one-pot dish that combines tender chicken thighs, aromatic spices, and colorful veggies with golden rice. Perfect for busy weeknights or casual gatherings, this flavorful meal comes together effortlessly, offering a satisfying taste of Spain right in your kitchen.
- Total Time: 40 minutes
- Yield: Serves 4
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 cup long-grain rice, rinsed
- 2 cups low-sodium chicken broth
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- Juice of 1 lemon
- 8 oz peeled shrimp (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper, then sear until golden brown on both sides (5-7 minutes). Remove and set aside.
- In the same skillet, sauté chopped onion and bell peppers until softened (3-4 minutes).
- Add minced garlic, paprika, cumin, and oregano; cook until fragrant (about 30 seconds).
- Stir in rinsed rice, diced tomatoes (with juice), and chicken broth. Scrape up any browned bits from the pan.
- Return the chicken to the skillet and add lemon juice. Bring to a boil; reduce heat to low, cover tightly, and simmer for about 20-25 minutes until rice is cooked through.
- For added flavor, toss in peeled shrimp during the last few minutes of cooking if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: One-pot cooking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup (230g)
- Calories: 365
- Sugar: 3g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 90mg
