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One Pot Spanish Chicken: A Flavorful Family Delight

One Pot Spanish Chicken
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One-Pot Spanish Chicken and Rice is a flavorful and satisfying dish perfect for a family meal.

Ingredients

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  • 4 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced (red or yellow)
  • 1 cup long-grain white rice
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon saffron threads (optional)
  • 1 can (14 oz) diced tomatoes, with juices
  • 3 cups chicken broth
  • Salt and pepper, to taste
  • 1 cup frozen peas
  • Fresh parsley, chopped for garnish
  • Lemon wedges, for serving

Instructions

  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
  2. Season the chicken thighs with salt and pepper. Add them to the pot, skin-side down, and brown for about 5-7 minutes. Flip and brown the other side for another 5 minutes. Remove the chicken and set aside.
  3. Add the diced onion and bell pepper to the same pot. Sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional minute.
  4. Stir in the smoked paprika, ground cumin, and rice. Cook for 1-2 minutes to allow the rice to toast slightly.
  5. Pour in the diced tomatoes and chicken broth. If using saffron, add it now. Stir and bring to a simmer.
  6. Nestle the browned chicken thighs back into the pot, skin-side up. Cover and reduce heat to low.
  7. Simmer for about 25-30 minutes, until the rice is tender and the chicken is cooked through.
  8. In the last 5 minutes, stir in the frozen peas. Cover again and let them heat through.
  9. Remove from heat and let rest for about 5 minutes. Garnish with chopped parsley before serving.
  10. Serve hot with lemon wedges on the side.

Notes

  • This dish serves 4 people.
  • Cooking time may vary based on the heat used.
  • Feel free to add other vegetables.

Nutrition

Find it online: https://yummywords.com/one-pot-spanish-chicken/

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