Glen's Spanish Chicken and Rice

Bring the vibrant flavors of Spain straight to your table with Glen's Spanish Chicken and Rice, a one-pot wonder that’s as comforting as it is bold. Tender, golden-seared chicken thighs are nestled atop a bed of aromatic, spice-infused rice, featuring smoked paprika, cumin, and a hint of turmeric for depth and warmth. The dish is elevated further with sweet red bell peppers, vibrant peas, and juicy canned tomatoes, creating a medley of colors and textures. Simmered to perfection in rich chicken broth, the rice absorbs every bit of flavor, while a squeeze of fresh lemon and a sprinkling of parsley provide a zesty finish. Perfect for a hearty family dinner, this recipe is easy to prepare yet undeniably impressive, making it a go-to for busy weeknights or casual dinner parties.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs (bone-in, skin-on)
• 3 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 1 medium Red bell pepper, diced
• 3 cloves Garlic cloves, minced
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 0.5 teaspoon Ground turmeric
• 0.25 teaspoon Cayenne pepper (optional)
• 1.5 cups Long-grain white rice
• 3 cups Chicken broth
• 1 cup Diced tomatoes (canned, with juices)
• 1 cup Frozen peas
• 0.25 cup Fresh parsley, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 wedges Lemon wedges (for serving)

Directions

Step 1

Season the chicken thighs with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper on both sides.

Step 2

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for 4-5 minutes until golden and crispy. Flip and cook the other side for 3-4 minutes. Remove the chicken and set aside on a plate.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and red bell pepper, cooking for 3-4 minutes until softened.

Step 4

Stir in the minced garlic, smoked paprika, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute until fragrant.

Step 5

Add the rice to the skillet, stirring to coat the grains in the oil and spices. Toast the rice for 2 minutes.

Step 6

Pour in the chicken broth and diced tomatoes (with juices). Stir to combine and bring to a simmer.

Step 7

Nestle the seared chicken thighs back into the skillet, skin-side up. Cover the skillet with a lid or foil, reduce the heat to low, and cook for 25 minutes.

Step 8

Remove the lid and sprinkle the frozen peas over the rice. Cover again and cook for an additional 5 minutes, or until the rice is tender and the peas are heated through.

Step 9

Remove from heat and let rest, covered, for 5 minutes. Garnish with fresh parsley and serve with lemon wedges on the side for a burst of freshness.

Nutrition Facts

Serving size	(2730.4g)

Amount per serving	% Daily Value*
Calories	3036.0

Total Fat 185.6g	0%
Saturated Fat 46.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 729mg	0%
Sodium 5256.8mg	0%
Total Carbohydrate 156.0g	0%
Dietary Fiber 22.9g	0%
Total Sugars 32.1g
Protein 197.6g	0%

Vitamin D 0IU	0%
Calcium 521.1mg	0%
Iron 25.0mg	0%
Potassium 4521.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.1%

Protein: 25.6%

Carbs: 20.2%