One Pan Spanish Chicken and Rice (Printable)

Vibrant one-pan bake with juicy chicken thighs, aromatic rice, colorful vegetables, and classic Spanish spices.

# Ingredient List:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 teaspoon smoked paprika
03 - 1 teaspoon garlic powder
04 - 1 teaspoon dried oregano
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 1 tablespoon olive oil

→ Rice and Vegetables

08 - 1 cup long grain white rice
09 - 1 small onion, diced
10 - 1 red bell pepper, diced
11 - 1 yellow bell pepper, diced
12 - 2 garlic cloves, minced
13 - 1 cup frozen peas
14 - 1 can (14 oz) diced tomatoes, drained
15 - 2 1/4 cups chicken broth
16 - 1/2 teaspoon saffron threads or 1 teaspoon turmeric

→ Garnish

17 - 2 tablespoons chopped fresh parsley
18 - Lemon wedges

# Steps:

01 - Preheat the oven to 400°F.
02 - Pat the chicken thighs dry with paper towels. In a small bowl, combine smoked paprika, garlic powder, dried oregano, salt, and black pepper. Rub the spice mixture evenly over both sides of the chicken thighs.
03 - Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Place chicken thighs skin-side down and sear for 3-4 minutes until golden brown. Flip and cook for 2 additional minutes. Remove chicken from pan and set aside.
04 - In the same pan, add diced onion and bell peppers. Sauté for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
05 - Stir in rice and saffron threads or turmeric; cook for 1 minute to toast the rice. Add drained diced tomatoes and chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
06 - Stir in frozen peas. Arrange the seasoned chicken thighs skin-side up on top of the rice mixture. Cover the pan tightly with a lid or aluminum foil. Bake in the preheated oven for 30 minutes.
07 - Uncover the pan and bake for an additional 10-15 minutes until the chicken reaches an internal temperature of 165°F and the rice is tender.
08 - Remove from the oven and let the dish rest for 5 minutes. Garnish with chopped fresh parsley and serve with lemon wedges on the side.

# Expert Tips:

01 -
  • Everything cooks in one pan so you get maximum flavor with minimum cleanup
  • The chicken skin gets perfectly crispy while the rice underneath soaks up all those glorious juices
  • Its one of those meals that tastes like it took hours but comes together in under fifteen minutes of active work
02 -
  • Do not skip draining the diced tomatoes or your rice will turn out gummy no matter how long you bake it
  • Resist the urge to lift the lid during the first 30 minutes or youll lose the steam that cooks the rice properly
  • The rice needs those full 10-15 minutes uncovered to finish absorbing liquid and develop texture
03 -
  • Let the chicken come to room temperature for 20 minutes before cooking so it sears evenly
  • If your rice is still crunchy after the baking time, add 2 tablespoons of water and bake 5 more minutes covered

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