One Pan Spanish Chicken and Rice
One Pan Spanish Chicken and Rice is a flavorful and easy-to-make dish that combines tender chicken thighs with seasoned rice and Spanish olives, all simmered together in one pan.
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!
Nutrition
Calories: 658kcalCarbohydrates: 68gProtein: 51gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 217mgSodium: 1303mgPotassium: 846mgFiber: 5gSugar: 5gVitamin A: 1387IUVitamin C: 13mgCalcium: 112mgIron: 4mg
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