One Pan Spanish Chicken Rice Flavorful Dinner Dish

Ingredients

• 4 thighs chicken thighs, skin-on and bone-in
• 1 cup long-grain rice
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper diced
• 1 green bell pepper diced
• 14 oz can diced tomatoes with juice
• 2 cups chicken broth
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon saffron threads (optional)
• to taste salt and pepper
• 1 tablespoon olive oil
• for garnish fresh parsley, chopped
• for serving lemon wedges

Instructions

1. In a large skillet or sauté pan, heat olive oil over medium-high heat. Season the chicken thighs with salt, pepper, and smoked paprika. Once the oil is hot, add the chicken skin-side down and sear for about 5-7 minutes until golden brown. Flip the chicken and cook for an additional 3-4 minutes. Remove the chicken from the pan and set aside.
2. In the same pan, add the chopped onion and diced bell peppers. Sauté for about 5 minutes until the onions are translucent. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the rice, ensuring it’s coated with the vegetable mixture. Toast the rice for about 2 minutes, stirring occasionally.
4. Add the diced tomatoes (with juice), chicken broth, dried oregano, and saffron threads (if using) to the pan. Bring the mixture to a simmer.
5. Place the seared chicken thighs on top of the rice mixture, skin-side up. Cover the pan with a lid and reduce the heat to low. Cook for about 25-30 minutes, or until the rice is tender and has absorbed the liquid.
6. Once cooked, fluff the rice with a fork and let it sit for about 5 minutes off the heat before serving. Garnish with fresh parsley and serve with lemon wedges on the side.