Description
This classic Spanish Chicken and Rice recipe captures the comforting flavors of a traditional family meal. Featuring tender, bone-in chicken thighs browned to perfection and cooked alongside aromatic onions, bell peppers, garlic, and fragrant saffron or smoked paprika, this dish offers a delightful balance of savory and subtle smoky notes. The chicken and rice cook together in flavorful chicken broth, absorbing all the spices for a hearty and satisfying one-pan dinner perfect for sharing.
Ingredients
Chicken and Marinade
- 3 tablespoons olive oil, divided
- 6 chicken thighs (bone-in, skin-on)
Vegetables and Seasonings
- 1 white onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- Pinch of saffron threads or 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 bay leaf (optional)
Rice and Broth
- 1 cup long-grain white rice
- 2 1/4 cups chicken broth
- 3/4 cup frozen peas
Instructions
- Brown the chicken: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Place the chicken thighs skin side down and brown them for about 2 minutes on each side until golden. Remove the chicken from the skillet and set aside on a plate.
- Sauté the veggies: Using the same skillet, add the remaining 2 tablespoons of olive oil over medium-high heat. Add diced onions, red bell peppers, and minced garlic. Sauté for 1 minute until softened. Season with saffron threads or smoked paprika, salt, and the optional bay leaf. Continue to cook, stirring occasionally, until vegetables are golden brown and tender, approximately 3 more minutes.
- Cook the rice: Reduce the heat to medium and stir in the long-grain white rice. Cook for an additional minute while stirring to coat the grains. Pour in the chicken broth and stir once. Arrange the browned chicken thighs on top of the rice mixture. Bring everything to a gentle simmer and cover the skillet with a lid. Cook covered for 30 minutes.
- Add peas and finish cooking: In the last 5 minutes of cooking, sprinkle the frozen peas over the rice and chicken. Cover again and continue cooking until the chicken reaches an internal temperature of 175°F (79°C) and the rice is tender.
- Serve: Remove the pan from heat. Plate the chicken thighs over the flavorful rice and vegetable mixture and enjoy this hearty Spanish classic.
Notes
- Using bone-in, skin-on chicken thighs adds more flavor and moisture to the dish.
- If saffron is unavailable, smoked paprika is a great substitute to achieve that warm, aromatic note.
- Ensure the skillet is covered tightly during simmering to allow rice to cook evenly and absorb flavors fully.
- You can use homemade or store-bought chicken broth; low-sodium broth is preferable to control salt levels.
- Leftovers reheat well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
