Spanish Chicken and Rice

Transport your taste buds to the sun-soaked coasts of Spain with this vibrant and comforting Spanish Chicken and Rice recipe. Juicy, golden-browned chicken thighs are nestled in a bed of perfectly seasoned, tomato-infused rice, flavored with smoky paprika, earthy cumin, and a hint of luxurious saffron. Sweet bell peppers, cherry tomatoes, and tender peas add pops of color and freshness, making this one-pan wonder as visually stunning as it is delicious. Perfect for weeknight dinners or entertaining, this easy yet impressive dish captures the bold, hearty flavors of Spanish cooking in under an hour. Garnish with fresh parsley for a fragrant finish and serve warm for a meal that’s as irresistible as it is satisfying.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 1 medium red bell pepper, thinly sliced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 0.25 teaspoons saffron threads
• 1 cup cherry tomatoes, halved
• 1.5 cups short-grain white rice (such as Arborio or Bomba)
• 3 cups chicken broth
• 0.5 cup frozen peas, thawed
• 2 tablespoons chopped fresh parsley (optional, for garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

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

Step 2

Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat.

Step 3

Add the chicken thighs skin-side down and cook for 5–6 minutes per side, until golden and crisp. Remove the chicken from the skillet and set aside.

Step 4

Reduce the heat to medium and add the chopped onion to the skillet. Sauté for 3 minutes until softened.

Step 5

Add the sliced red bell pepper and cook for another 3–4 minutes, stirring occasionally.

Step 6

Stir in the minced garlic, smoked paprika, ground cumin, and saffron threads. Cook for 1 minute until fragrant.

Step 7

Add the halved cherry tomatoes to the skillet and cook for 2–3 minutes, gently breaking them down with the back of a spoon.

Step 8

Stir in the rice, ensuring it is well-coated in the tomato mixture.

Step 9

Pour in the chicken broth and sprinkle in the remaining 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. Stir to combine, then bring to a gentle boil.

Step 10

Nestle the browned chicken thighs back into the skillet, placing them on top of the rice mixture.

Step 11

Reduce the heat to low, cover the skillet, and simmer for 25–30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F or 74°C).

Step 12

During the last 5 minutes of cooking, sprinkle the peas over the rice and chicken. Cover the skillet and continue cooking.

Step 13

Remove from heat and let the dish rest for 5 minutes before garnishing with fresh parsley, if desired.

Step 14

Serve warm and enjoy your Spanish Chicken and Rice!

Nutrition Facts

Serving size	(2178.3g)

Amount per serving	% Daily Value*
Calories	2296.9

Total Fat 134.2g	0%
Saturated Fat 34.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 486mg	0%
Sodium 4549.6mg	0%
Total Carbohydrate 133.0g	0%
Dietary Fiber 15.4g	0%
Total Sugars 22.7g
Protein 136.0g	0%

Vitamin D 0IU	0%
Calcium 278.2mg	0%
Iron 13.4mg	0%
Potassium 3283.4mg	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: 52.9%

Protein: 23.8%

Carbs: 23.3%