Spanish Chicken and Rice (35 Minutes)

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Here’s a recipe for Spanish chicken and rice that’s sure to be a hit at dinner time. This one-pot dish is packed with flavor and can be made in just 35 minutes, making it a great option for busy nights. Tender chicken thighs are seared and then simmered with saffron-infused rice, garlic, onions, and bell peppers. The result is a fragrant and satisfying meal that’s perfect for sharing with family and friends.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 4 boneless, skinless chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon saffron threads
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1/2 cup frozen peas
  • Lime wedges, for serving
  • Cilantro, for serving

Instructions

  1. Season the chicken thighs with salt and black pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
  2. Add the chicken thighs to the skillet and cook until golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside.
  3. Add the onion, red bell pepper, and garlic to the skillet and cook until softened, about 3 minutes.
  4. Stir in the smoked paprika, cumin, and saffron threads and cook for another minute.
  5. Add the rice to the skillet and stir to coat in the spices. Pour in the chicken broth and bring to a simmer.
  6. Nestle the chicken thighs back into the skillet and scatter the peas over the top.
  7. Cover the skillet and simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
  8. Pull chicken apart with a fork and distribute throughout the dish.
  9. Serve with lime wedges and cilantro if desired.

Notes

Saffron is a key ingredient in this dish, so don’t skip it! If you don’t have chicken broth on hand, you can use water instead, but you may need to adjust the seasoning accordingly. To make this dish even more authentic, try adding sliced chorizo or diced tomatoes. And if you like your food spicy, feel free to add a pinch of cayenne pepper or red pepper flakes. Enjoy!

*The following nutritional information is based on estimates.

Nutrition

  • Serving Size: 1 serving
  • Calories: 513 calories
  • Sugar: 3g
  • Sodium: 894mg
  • Fat: 21g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 36g
  • Cholesterol: 139mg

Pair this with...

Roasted Rosemary Chickpeas

Starting with a can of chickpeas, drain and rinse them, then pat dry to ensure maximum crispiness during roasting. Toss them in a bowl with a good glug of olive oil, freshly chopped rosemary, salt, and maybe a touch of garlic powder for an extra depth of flavor. Spread them out on a baking sheet in a single layer, ensuring they're not overcrowded. Pop them into a preheated oven at around 400°F (205°C) and roast for 20-30 minutes, giving them a good shake halfway through. You're looking for a deep golden hue and a nice crunch when bitten. Let them cool slightly, and then they're ready to be devoured!

Olive Oil Tomatoes

Grab a bunch of fresh cherry tomatoes, washing them and patting dry. Preheat your oven to 400°F (200°C). In a mixing bowl, toss the tomatoes with a generous glug of olive oil, ensuring each tomato is gleaming with a light coat. Now, mince up some garlic – a couple of cloves should do – and sprinkle it over the tomatoes. Choose your preferred herbs; rosemary and thyme work beautifully, but basil or oregano can be divine too. Roughly chop or tear your herbs and add them to the bowl. Season everything with salt and pepper and give it a good mix. Spread this vibrant mixture on a baking sheet in a single layer. Pop it in the oven for about 20-25 minutes or until the tomatoes are soft and slightly shriveled.

Spanish Pan con Tomato

To start, grab a rustic baguette or loaf of country bread, and slice it into half-inch thick pieces. Toast these slices either in a toaster until they're golden brown, or go traditional by slightly charring them on a grill. While your bread's toasting, cut a ripe tomato in half. Here comes the magic: take a toasted slice, and while it's still warm, rub one side vigorously with the cut side of the tomato. The juice and pulp should soak into the bread, giving it a gorgeous rosy hue. Follow this up by drizzling some good-quality olive oil over the top. A sprinkle of sea salt and maybe a rub of raw garlic clove, and you've transported your taste buds straight to a Spanish veranda. Serve immediately while everything's fresh and vibrant.

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