Description
This One Pan Spanish Chicken and Rice delivers all the flavors of Spain without the fuss – golden crispy chicken and saffron-infused rice come together in just one skillet for maximum flavor and minimal cleanup.
Ingredients
Scale
- 6–8 bone-in, skin-on chicken thighs (about 2 lbs/900g)
- 2 tablespoons olive oil
- 1 large yellow onion, diced (about 1 cup)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 4 garlic cloves, minced
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon saffron threads (optional but recommended)
- 1 1/2 cups long-grain white rice (300g)
- 3 cups chicken broth (720ml)
- 1/2 cup frozen peas
- 1/4 cup fresh parsley, chopped
- 1 lemon, cut into wedges
- Salt and black pepper to taste
Instructions
- Season chicken thighs with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken skin-side down for 5-7 minutes until golden, flip and cook 3 minutes more. Remove to a plate.
- In the same pan, add remaining oil if needed. Sauté onion and bell peppers for 4-5 minutes until softened. Add garlic and cook 30 seconds. Stir in paprika, cumin, and oregano, cooking for 1 minute.
- Add rice to the pan, stirring to coat with spices and oil. Toast for 1-2 minutes. Crush saffron into warm chicken broth, then pour into pan. Bring to a boil, then reduce to a simmer.
- Nestle chicken thighs skin-side up into the rice. Cover and simmer on low for 20-25 minutes until rice has absorbed liquid and chicken reaches 165°F.
- Scatter frozen peas over the top, cover again, and cook 5 more minutes. Remove from heat and let rest 5-10 minutes before serving.
- Garnish with fresh parsley and serve with lemon wedges.