One Pan Spanish Chicken and Rice is a flavorful and easy-to-make dish that combines tender chicken thighs with seasoned rice, roasted tomatoes, and Spanish olives, all simmered together in one pan. This hearty meal combines the rich flavors of smoked paprika, garlic, and cumin, creating a comforting and aromatic experience. Perfect for busy weeknights, it offers a balanced and healthy option, that is simple with minimal cleanup.
Why You'll Love This Recipe
- This One Pan Spanish Chicken and Rice is super easy to make and requires very little cleanup. It is a great weeknight meal that can be made in a hurry.
- If you like to prep your meals, this recipe is perfect for you. It can be made in large batches that can then be saved for meals all week long.
- All this recipe needs is less than 10 ingredients and some spices to make this delicious casserole-style meal.
- Chicken thighs have so much flavor! I used to never like them, but after learning how to cook them properly, I can't get enough. If you want to try other recipes with chicken thighs be sure to check out this Hawaiian Chicken and this Cilantro Lime Chicken.
Ingredients You Will Need
Chicken thighs: I love using thighs for this recipe because they get nice and juicy from the extra fat that comes from the thigh. Chicken thighs tend to be higher in both protein and fat than the breast. This is likely to keep you more satiated and they tend to not dry out as quickly as the breast.
Basmati Rice: is a long-grain variety that is known for its distinct aroma and nutty flavor. It is rich in carbohydrates, provides a good source of energy, and contains small amounts of essential nutrients like magnesium, phosphorus, and B vitamins.
Yellow Onions: Onions are full of antioxidants that help fight inflammation. They also have folate, manganese, and some vitamin C. They are antibacterial, help digestion (for some), and can help reduce your risk of cancer.
Olive Oil: It is really important to get a high-quality olive oil and one that is 100% olive oil and single origin, the food industry likes to cut corners when it comes to oils so be sure you check your labels.
Garlic: is known for its anti-inflammatory and antibacterial properties. It helps fight many diseases like the common cold, heart disease, and others.
Lemon: This adds a nice tart punch to the chicken thighs and delicious spices.
Chicken Broth: When looking for chicken broth be sure you are checking the ingredients and the source that it comes from. I prefer to buy one with no extra preservatives, sugar, or coloring, and that is organic.
Fire-Roasted Tomatoes: have a rich, smoky flavor with a slightly sweet and tangy taste, enhancing the depth of dishes they are added to. Nutritionally, they are a good source of vitamins A and C, potassium, and antioxidants like lycopene.
Tomato Paste: is a concentrated source of tomatoes. It contains lycopene, an antioxidant known for its potential role in reducing the risk of certain cancers and promoting heart health. Additionally, it contains nutrients to support immune function and skin health, making it a nutritious addition to various dishes.
Spanish Olives: are a nutritious fruit high in healthy fats, which support heart health, and they also provide vitamin E and antioxidants that help reduce inflammation. With a rich, savory flavor and briny taste, they add depth and complexity. I really like these Mazzetta Olives.
Spice Mixture
Cumin: This is a powerful spice that is used in many different cultures. It is one that helps promote digestion, is full of iron, is a powerful antioxidant and so much more!
Paprika: Rich in antioxidants, particularly capsaicin, which has anti-inflammatory and pain-relieving properties. It is also rich in beta-carotene, which can support eye health and boost the immune system.
Oregano: Oregano offers various health benefits, including its antioxidant-rich nature, which helps combat free radicals, and it is a natural antimicrobial agent, aiding in the prevention and treatment of infections. Additionally, it may have anti-inflammatory properties.
Recipe Variations for Spanish Chicken and Rice
Meat: Chicken thighs are what this recipe calls for, but chicken breast or pork chops would be great in this recipe too.
Making this Whole30: Swap out basmati rice for cauliflower rice. Instead of adding broth, just crisp up the cauliflower rice in the cast iron pan and add half the amount of fire-roasted tomatoes. Here are some more Whole30 recipes!
Instructions
Preheat the oven to 350°F and heat 1 tablespoon olive oil in a cast iron pan to medium-high heat on the stove.
Mix the spice mixture. Pat the chicken thighs dry with a paper towel. Coat both sides of the chicken thighs with the spice mixture.
Brown the chicken. Place the chicken thighs in the cast iron pan and brown both sides. You do not need to cook the chicken through; just brown it on both sides for about 5 minutes per side.
Start the rice. Remove the chicken thighs from the pan and add yellow onion, garlic, and rice to the pan. Cook for about 5 minutes. Then add the chicken broth, fire-roasted tomatoes, olives, and tomato paste to the pan and bring to a simmer.
Bake. Once the broth is simmering, add the chicken thighs back to the pan and place lemon slices on each chicken thigh. Cover the pan with foil. Place the pan into the oven, covered for about 40 minutes or until the rice is tender.
Serve and Enjoy!
Recipe Tips and Tricks
Crispy Chicken Thighs: To achieve crispy chicken thighs, make sure you completely dry them before cooking.
Resting after cooking: Be sure to let it rest for about 10 minutes before fluffing it or serving it after you take it from the oven for the perfect rice. Pro tip: the bottom of the rice in the pan should be a little crispy and it is my favorite part of this recipe!
Storage Tips
Refrigerator: You can store this One Pot Spanish Chicken and Rice in the fridge for up to 5 days. It is a great meal prepping recipe so don't be afraid to make more of it for leftovers!
Freezer: You can save this recipe in the freezer by storing it in a freezer-safe container after it cools.
FAQs About One Pan Spanish Chicken and Rice
It is a classic dish from Latin American cuisine. It is made with rice, chicken, vegetables, and spices.
I like using basmati rice for this dish, but it can be made with any of your favorite rice! You can also use cauliflower rice, as well.
One Pan Spanish Chicken and Rice
Ingredients
- 8 Chicken Thighs about 2 lbs
- 1 tablespoon Olive Oil
- 1 cup Yellow Onion diced
- 1 tablespoon Garlic minced
- 1.5 cups Basmati Rice
- 2 cups Chicken Broth
- 1 cup Fire Roasted Tomatoes
- 1 tablespoon Tomato Paste
- 1 cup Spanish Olives
- .5 Lemon thinly sliced
Spice Mixture
- 1 tablespoon Smoked Paprika
- 1 teaspoon Cumin
- .5 teaspoon Oregano
- Salt and Pepper to taste
Instructions
- Preheat the oven to 350°F and heat 1 tablespoon olive oil in a cast iron pan to medium-high heat on the stove.
- Mix together the spice mixture. Pat the chicken thighs dry with a paper towel. Coat both sides of the chicken thighs with the spice mixture.
- Place the chicken thighs in the cast iron pan and brown both sides. The chicken does not need to be cooked through, just browned on both sides (about 5 minutes per side).
- Remove the chicken thighs from the pan and add yellow onion, garlic, and rice to the pan. Cook for about 5 minutes. Then add the chicken broth, fire-roasted tomatoes, olives, and tomato paste to the pan and bring to a simmer.
- Once the broth is simmering, add the chicken thighs back to the pan and place lemon slices on each chicken thigh. Cover the pan with foil. Place the pan into the oven, covered for about 40 minutes or until the rice is tender.
- Remove the pan from the oven and fluff the rice with a fork. Serve the chicken and rice mixture and enjoy!
Leave a Reply