Oh my goodness, let me tell you about my absolute favorite weeknight dinner – One Pan Spanish Chicken and Rice! There’s something magical about a dish that comes together effortlessly in just one pan, and this recipe is a delightful fusion of flavors that warms my heart every time I make it. I remember the first time I tried it; it was at a friend’s dinner party, and the aroma wafting through the kitchen made my stomach growl in anticipation. It was love at first bite, and ever since then, I’ve been whipping it up for cozy gatherings, family dinners, and even for those evenings when I need a little comfort food.
What I adore about this dish is that it’s not just delicious; it’s a show-off dish too! The vibrant colors of the peppers, the golden chicken skin, and the fluffy rice make it a feast for the eyes. Plus, it’s incredibly versatile—feel free to toss in any vegetables or spices you have on hand. Let’s dive into the details of what you’ll need to create this scrumptious meal!
What’s in One Pan Spanish Chicken and Rice?
Chicken Thighs: I prefer using bone-in, skin-on chicken thighs because they are juicy and flavorful. Plus, they add a fabulous richness to the rice. If you’re feeling fancy, you can always go for chicken breasts or drumsticks; just adjust the cooking time accordingly.
Olive Oil: A good quality extra virgin olive oil is key here. It adds healthy fats and a wonderful depth of flavor. It’s also perfect for making that lovely golden crust on the chicken.
Onion: Sweet onions are fantastic, as they add a subtle sweetness and a depth of flavor when sautéed. You can use yellow or even red if that’s what you have on hand.
Bell Peppers: I love using a mix of colors—red, green, and yellow—for that lovely splash of color and crunch. They’re sweet, juicy, and add nutritional value to the dish.
Garlic: Fresh garlic is a must! It imparts a fantastic aroma and flavor. Trust me; skipping it is simply not an option.
Rice: Short-grain rice is the star of the show. For a traditional Spanish flavor, use arborio or even basmati if you don’t have arborio. The rice will soak up all those amazing flavors while cooking.
Chicken Broth: Using a low-sodium chicken broth is ideal for flavor without over-salting the dish. It adds depth and richness to the rice.
Paprika: Here’s where we take a turn to the Spanish vibe! Smoked paprika gives an amazing depth and just a hint of smokiness that is a game-changer.
Fresh Parsley: For garnish, fresh parsley adds a pop of color and a fresh taste that cuts through the richness of the dish.
Is One Pan Spanish Chicken and Rice Good for You?
Absolutely! This dish comes packed with wholesome ingredients, making it a balanced meal.
Chicken Thighs: Rich in protein and iron, bone-in chicken thighs keep you full and satisfied. Just remember to enjoy in moderation if you’re watching your saturated fat intake.
Rice: While rice is a carbohydrate, when eaten in moderation, it provides essential energy. Opting for brown rice can increase fiber content, keeping you fuller longer.
Vegetables: The onions and bell peppers not only add flavor but also bring in vitamins A and C, antioxidants, and a lot of fiber, making it a nutritious choice.
However, if you’re gluten-sensitive, ensure the broth you’re using is gluten-free, and if you’re following a low-carb diet, you might want to adjust the portion sizes accordingly.
Ingredients List
– 4 bone-in, skin-on chicken thighs (serves 4)
– 2 tablespoons olive oil
– 1 large onion, diced
– 2 bell peppers, sliced (any color)
– 4 cloves garlic, minced
– 1 cup short-grain rice (arborio or basmati)
– 2 cups low-sodium chicken broth
– 1 teaspoon smoked paprika
– Fresh parsley, for garnish
– Salt and pepper, to taste
How to Make One Pan Spanish Chicken and Rice?
1. Start by heating the olive oil in a large oven-safe pan or skillet over medium heat. Once it’s hot, add the chicken thighs skin-side down. Season them with salt and pepper. Cook until the skin is golden brown and crispy, about 5-7 minutes. Flip and cook the other side for an additional 3-4 minutes. Remove the chicken from the pan and set aside.
2. In the same pan, throw in the diced onion and sliced bell peppers. Sauté for about 5 minutes until they’re soft and fragrant. You might even want to grab a spoon and taste-test them (chef’s privilege, right?).
3. Stir in the minced garlic and smoked paprika. Cook for 1-2 minutes until the garlic is aromatic. Add the rice and stir well to coat it in the flavors.
4. Pour in the chicken broth and stir to combine. Place the chicken thighs on top of the rice mixture, skin-side up, and bring to a gentle simmer.
5. Cover the pan with a lid and reduce the heat to low. Let it simmer for about 20-25 minutes. The rice should absorb all the deliciousness, and the chicken will cook through.
6. If you want to, you can finish it off under the broiler for a couple of minutes to get the chicken skin extra crispy—this step is so worth it!
7. Once everything is cooked, take it off the heat, garnish with fresh parsley, and get ready to dig in!
Tips and Variations for One Pan Spanish Chicken and Rice
– Feel free to add in seasonal vegetables or even some olives for an extra burst of flavor.
– If you’re a fan of spice, sprinkle some red pepper flakes when sautéing the vegetables.
– You can swap the rice for quinoa or cauliflower rice for a different spin and keep it low-carb.
– Serve it with a simple green salad or some crusty bread to soak up all those delicious juices.
I’m so excited for you to make this One Pan Spanish Chicken and Rice! Honestly, it’s one of those meals that makes my heart happy and my tummy even happier. I can’t wait to hear what you think—let me know how it turned out! Happy cooking!
