Description
This One-Pan Spanish Chicken and Rice recipe combines tender, juicy chicken thighs with aromatic spices, fresh vegetables, and fluffy rice, cooked together in a single skillet for an easy, flavorful meal. The dish features a delightful crispy chicken skin finish achieved under the broiler, making it perfect for a comforting weeknight dinner with minimal cleanup.
Ingredients
Scale
Chicken:
- 2 pounds bone-in skin-on chicken thighs (about 4–5 pieces)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Vegetables & Aromatics:
- 1 small onion, diced
- 1/2 cup bell pepper, diced
- 3–4 cloves garlic, minced
- 2 plum tomatoes, diced
- 1 jalapeño, diced (remove stems if desired)
- 1 tablespoon tomato paste
- 1/2 cup frozen peas (not thawed)
- 1/4 cup chopped cilantro (for garnish)
Grains & Liquids:
- 1 cup long-grain parboiled rice (or any long-grain white rice)
- 2 cups water
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 400ºF. Wash the chicken thighs and pat them dry thoroughly with paper towels to ensure a good sear, which will help achieve crispy skin and lock in flavors.
- Season Chicken: In a small bowl, mix garlic powder, smoked paprika, ground cumin, ground coriander, salt, and black pepper. Generously season both sides of the chicken with half of this spice blend. Reserve the remaining half for later use with the rice.
- Sear Chicken: Heat olive oil in a large heavy-duty cast iron skillet over medium-high heat. Place chicken thighs skin-side down and sear until golden brown, about 4 minutes per side. Once seared, transfer the chicken to a plate to rest while you prepare the vegetables.
- Sauté Vegetables and Aromatics: In the same skillet, add diced onion and bell pepper, sautéing for 2 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant. Stir in diced tomatoes, jalapeño, tomato paste, and the reserved spice blend. Cook for 2-3 minutes until tomatoes soften and the mixture becomes aromatic.
- Add Rice and Simmer: Stir in the rice, frozen peas, and half of the chopped cilantro, sautéing briefly to combine. Pour in 2 cups of water and bring the mixture to a gentle simmer on the stovetop.
- Cook in Oven: Nestle the seared chicken thighs on top of the rice mixture. Cover the skillet tightly with foil and transfer to the preheated oven. Bake for about 30 minutes or until chicken is cooked through, the liquid is absorbed, and the rice is tender. Alternatively, cook covered on the stovetop at the lowest heat setting until done.
- Crisp the Chicken Skin: Remove the foil and place the skillet under the broiler for 4-5 minutes to crisp the chicken skin to your liking, adding a delicious texture contrast.
- Serve: Remove chicken from the skillet, fluff the rice gently with a fork, and garnish with remaining chopped cilantro. Serve with lemon wedges and sour cream if desired. Enjoy this hearty, flavorful one-pan meal!
Notes
- For a spicier dish, leave some jalapeño seeds in or add more jalapeño according to your heat preference.
- Using parboiled rice helps achieve fluffy, separate grains that cook evenly without becoming mushy.
- If you prefer boneless chicken, adjust cooking time as it will cook faster—check for doneness accordingly.
- Use a heavy-duty cast iron skillet or similar for the best heat retention and searing results.
- Broiling at the end enhances the crispy texture of the chicken skin.
- Leftovers store well and can be reheated on the stovetop or in the microwave.
Keywords: Spanish chicken and rice, one-pan meal, baked chicken thighs, easy dinner, skillet recipe, comfort food