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One Pan Spanish Chicken and Rice

One Pan Spanish Chicken and Rice

The ultimate comfort food that combines juicy chicken with fragrant spices and fluffy rice in one delightful dish. One Pan Spanish Chicken and Rice is perfect for busy weeknights or special gatherings. Its rich flavors and minimal cleanup make it a must-try recipe for your table!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Spanish
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds bone-in skin-on chicken thighs about 4-5 pieces
  • 1 teaspoon garlic powder EACH
  • 1 teaspoon smoked paprika EACH
  • 1 teaspoon ground cumin EACH
  • 1 teaspoon ground coriander EACH
  • 1 teaspoon salt EACH
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 1/2 cup bell pepper diced
  • 3-4 cloves garlic minced
  • 2 plum tomatoes diced
  • 1 jalapeño diced (remove stems if desired)
  • 1 tablespoon tomato paste
  • 1 cup long-grain parboiled rice or any long-grain white rice
  • 1/2 cup frozen peas not thawed
  • 1/4 cup chopped cilantro for garnish
  • 2 cups water

Equipment

  • Cast Iron Pan

Method
 

  1. Preheat your oven to 400ºF (200ºC). This ensures that once the dish is assembled, it will bake evenly and thoroughly.
  2. Wash and pat the chicken dry with a paper towel. This step is crucial for achieving a crispy skin during cooking.
  3. In a small bowl, combine the garlic powder, smoked paprika, ground cumin, ground coriander, salt, and black pepper. This spice blend will season the chicken perfectly. Generously season both sides of the chicken with about half of the spice mix, reserving the rest for later use.
  4. Heat the olive oil in a large, heavy-duty cast iron skillet over medium-high heat. Once hot, sear the seasoned chicken thighs skin-side down. Allow them to cook for about 4 minutes until they turn a beautiful golden brown. Flip the thighs and sear the other side for another 4 minutes. Transfer the chicken to a plate and set aside.
  5. In the same skillet, add the diced onion and bell pepper. Sauté for about 2 minutes until the vegetables are softened and fragrant. Then, add the minced garlic, cooking for an additional 30 seconds.
  6. Next, stir in the diced plum tomatoes, jalapeño, and the reserved spice blend. Allow this mixture to sauté for another 2-3 minutes until the tomatoes begin to soften and their flavors meld together.
  7. Add the rice and frozen peas to the skillet. Sauté for just a few seconds to incorporate everything well. Then, pour in the water and bring the mixture to a gentle simmer.
  8. Carefully return the seared chicken thighs on top of the rice mixture. Make sure they’re nestled in so they can absorb all the delicious flavors.
  9. Cover the skillet with foil and transfer it to the preheated oven. Bake for 30 minutes or until the chicken is cooked through, the liquid is absorbed, and the rice is tender. If you prefer a crispy skin on your chicken, you can place the skillet under the broiler for the last 4-5 minutes.
  10. Once everything is cooked, remove the skillet from the oven. Gently take out the chicken and fluff the rice with a fork. Garnish with fresh chopped cilantro before serving. You can also offer lemon wedges and sour cream on the side, if desired, to add a fresh kick to the dish.

Notes

If you have any leftovers, store them in an airtight container and they will be good for several days, making it a great option for meal prep.