Ah, One Pan Spanish Chicken and Rice! This dish holds a special place in my heart and my stomach. There’s something magical about the vibrant colors and incredible aromas that waft through the kitchen when this beauty is cooking. I vividly remember the first time I made it for my family—a rainy Sunday afternoon. Everyone huddled in the kitchen, eagerly awaiting the treasures that would soon be served up. The blend of spices transported me straight to a sunny Spanish marketplace, with the scent of saffron and garlic dancing through the air.
What I love most about this recipe is its simplicity! One pan means minimal cleanup, and trust me, you’ll want to scrape every last bit from the bottom of the pan. Plus, it feeds a crowd (or leaves you with delicious leftovers)! Allow me to share my secret to this dish, and I promise you’ll impress your friends or family with your culinary prowess!
What’s in One Pan Spanish Chicken and Rice?
Chicken Thighs: Juicy and flavorful, chicken thighs are my go-to for this dish. They stay moist throughout cooking and give the dish its heartiness. If you prefer breast meat, feel free to use that, but just be watchful so it doesn’t dry out!
Olive Oil: Extra virgin olive oil adds a lovely richness and helps to sauté the chicken and vegetables. I always love using a nice quality brand; it’ll make a real difference in flavor.
Onion: Chopped onions act as a base for our flavor profile. They become sweet and caramelized as they cook down, which is just heavenly.
Garlic: Ah, garlic—my favorite ingredient! It infuses this dish with a powerful savory punch. Don’t skimp on it!
Saffron: This spice is the star of the show! It brings that stunning golden hue and a unique flavor. A little goes a long way, so no need to worry about the cost—it’s worth every penny.
Bell Peppers: I like to use a mix of red and green bell peppers for color and sweetness. They not only taste wonderful but also make the dish visually appealing.
Tomatoes: Using crushed tomatoes here adds acidity and moisture to the rice.
Rice: Long grain rice works best for this recipe, soaking up all that flavorful broth. I prefer basmati or jasmine for their lovely aroma and texture.
Chicken Broth: This serves as the cooking liquid, enhancing the flavor of the rice. I often opt for low-sodium broth to control the saltiness.
Green Peas: Adding sweet green peas at the end gives a lovely color contrast and a burst of freshness.
Is One Pan Spanish Chicken and Rice Good for You?
Oh, absolutely! This dish packs a bunch of health benefits while still being incredibly tasty.
Chicken Thighs: They are a great source of protein, essential for maintaining muscle mass and overall health. They also contain iron, which helps to transport oxygen in the blood.
Bell Peppers and Tomatoes: These veggies are rich in vitamins A and C, antioxidants that help boost your immune system and keep your skin glowing. Plus, the vibrant hues are just delightful!
Rice: While it does provide carbs, make sure to pair it with the protein from the chicken and the fiber from the veggies to create a balanced meal. Brown rice is a fantastic substitute if you’re looking for something with a higher fiber content.
Just be mindful of the portion sizes if you’re watching your carbs, and you’re golden!
Ingredients for One Pan Spanish Chicken and Rice (Serves 4)
– 4 chicken thighs (bone-in, skin-on)
– 2 tablespoons extra virgin olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– A pinch of saffron threads
– 1 red bell pepper, diced
– 1 green bell pepper, diced
– 1 can (14.5 oz) crushed tomatoes
– 1 ½ cups long-grain rice (basmati or jasmine)
– 3 cups chicken broth
– 1 cup frozen green peas
– Salt and pepper, to taste
– Fresh parsley, for garnish (optional)
How to Make One Pan Spanish Chicken and Rice?
1. In a large pan or skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper and add them to the pan, skin-side down. Sear until golden brown, about 5-7 minutes per side. Remove from the pan and set aside.
2. In the same pan, add the chopped onion and cook until translucent, which will take about 3-4 minutes. Add the minced garlic and sauté, being careful not to let it burn (garlic has a tendency to do that!).
3. Toss in the diced bell peppers and cook for another 3-4 minutes until they begin to soften. Add the crushed tomatoes, saffron, and rice, stirring well to combine.
4. Pour in the chicken broth and give it a good mix. Place the chicken thighs back into the pan, skin-side up, and bring to a gentle simmer.
5. Cover the pan with a lid and reduce the heat to low. Let it cook for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
6. In the last 5 minutes of cooking, stir in the frozen peas, cover, and allow everything to heat through.
7. Remove the pan from heat, fluff the rice with a fork, and garnish with fresh parsley if you like.
Creative Tips for One Pan Spanish Chicken and Rice
– Feel free to swap out the protein! This dish is also fantastic with shrimp or even chickpeas for a vegetarian twist.
– Experiment with spices—smoked paprika adds a beautiful depth if you’re feeling adventurous.
– Serve it with a side salad to balance out the meal.
– The dish is perfect for meal prep! You can store leftovers in the fridge and reheat easily.
Try this One Pan Spanish Chicken and Rice and get ready to savor a little piece of Spain in your own home! I can’t wait for you to give it a shot. Please let me know how it turns out or if you put your unique spin on it. Happy cooking!
