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Spanish Chicken and Rice

Spanish Chicken and Rice

The ultimate comfort food, Spanish Chicken and Rice is a hearty and flavorful dish that brings together tender chicken, fluffy rice, and aromatic spices. It's perfect for cozy dinners and creates a delightful aroma that fills your kitchen. Make it tonight for a satisfying meal!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Spanish
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 6 pieces bones-in, skin-on chicken thighs (about 2 pounds)
  • 1 tablespoon olive oil
  • 1 cup long-grain white rice (washed)
  • 1¼ cups low-sodium chicken broth
  • 1 cup tomato sauce
  • ½ cup pitted green olives
  • 2 tablespoons chopped parsley
  • 1 piece lemon (cut into wedges)

Equipment

  • Chef's Knife
  • Wooden Spoon
  • Mixing Bowl
  • Saucepan
  • Frying Pan
  • Skillet

Method
 

  1. In a small bowl, mix together smoked paprika, garlic powder, kosher salt, and ground black pepper.
  2. Pat chicken thighs dry and sprinkle both sides with the spices.
  3. Heat olive oil in a large skillet set over medium-high heat. Add in the chicken, skin side down, and cook until browned, about 5-7 minutes. Flip the chicken and cook until browned on the second side, about 5 minutes. Remove from the pan and set aside.
  4. To the pan, add the long-grain white rice and sauté until toasted, about 2-3 minutes.
  5. Stir in low-sodium chicken broth and tomato sauce. Nestle the chicken thighs back into the pot. Bring to a simmer, cover, and cook on medium-low heat for 20-25 minutes until the rice and chicken are cooked through.
  6. Uncover, top with green olives, chopped parsley, and lemon wedges.

Notes

  • Tip 1: A wide, heavy skillet or braiser works best to ensure even rice cooking and perfect browning on the chicken.
  • Tip 2: Smoked paprika is key to the Spanish flavor profile; it gives depth and a slightly sweet smokiness.
  • Tip 3: After searing the chicken, add a splash of broth to loosen up the browned bits before adding the rice.
  • Tip 4: Don’t take the lid off the skillet for 20 minutes while the rice cooks.
  • Tip 5: Let the skillet sit covered for 5 minutes after removing it from heat.