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Spanish Chicken Rice

Savory Spanish Chicken Rice: Your Easy One-Pot Delight

This Spanish Chicken Rice recipe is a delightful one-pot dish packed with flavor, making it perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Spanish
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Skin-on for juiciness and crispy skin
  • 2 tablespoons Olive Oil Can substitute with vegetable oil
For the Rice
  • 1.5 cups Long-Grain Rice Can be swapped with other types of rice
  • 3 cups Chicken Stock Use homemade or low-sodium for healthier option
  • 1 teaspoon Turmeric Powder Can replace with curry powder
  • 1 teaspoon Smoked Paprika Regular paprika can work in a pinch
For the Vegetables
  • 1 piece Red Bell Pepper Can substitute with other bell peppers
  • 1 piece Yellow Bell Pepper Mixing colors creates a visually appealing dish
  • 1 piece Onion Sautéing brings out sweetness
  • 3 cloves Garlic Fresh minced for best taste
For Garnish
  • 1/4 cup Fresh Cilantro Omit if not a fan
  • 2 pieces Limes For squeezing over the dish

Equipment

  • Large skillet
  • Dutch oven
  • measuring cups
  • Measuring Spoons
  • Cutting Board
  • Knife

Method
 

Step-by-Step Instructions
  1. Prep Chicken: Pat the chicken thighs dry and season with salt, pepper, turmeric powder, and half of the smoked paprika.
  2. Sear Chicken: Heat olive oil in a skillet. Cook chicken skin-side down for 7-8 minutes until golden and flip to sear the other side for 2 minutes.
  3. Sauté Veggies: Sauté onion and both bell peppers for 4-5 minutes until soft. Add minced garlic, remaining smoked paprika, and pinch of salt.
  4. Toast Rice: Stir in long-grain rice and toast for 2 minutes while stirring constantly.
  5. Cook Rice: Add chicken stock and stir, nestle chicken back in, bring to a boil, reduce heat, cover, and simmer for 20 minutes.
  6. Rest and Serve: Let sit covered for 5 minutes, fluff rice, garnish with cilantro, and serve with lime wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 48gProtein: 24gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 850mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 100mgCalcium: 50mgIron: 2mg

Notes

Ensure chicken is patted dry for crispy skin. Stick to the rice-to-liquid ratio of 1:2 for perfect cooking. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

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