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Easy One-Pot Spanish Rice with Chicken

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A quick and flavorful one-pot meal combining chicken, rice, and spices, perfect for weeknight dinners.

Ingredients

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  • Bone-in or boneless chicken thighs
  • 1 cup long-grain rice
  • 1 cup diced tomatoes
  • 1 cup chicken broth
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp oregano
  • Salt and pepper to taste
  • Chopped parsley or cilantro for garnish
  • Lemon wedges for serving

Instructions

  1. Prep ingredients: Finely chop onion, mince garlic, dice red bell pepper. Pat chicken thighs dry and season with salt and pepper.
  2. Brown the chicken: Heat olive oil over medium-high in a Dutch oven. Place chicken skin-side down until golden, about 5-6 minutes, then flip and cook for 3-4 minutes more. Remove from pot.
  3. Sauté the veggies: Lower heat to medium, add onion and red pepper. Cook for 4 minutes, then add garlic for 1 minute until fragrant.
  4. Add spices and rice: Stir in smoked paprika, cumin, oregano, and coat veggies. Add rice and toast for 1-2 minutes.
  5. Add liquids and chicken: Pour in diced tomatoes and chicken broth, stir, then nestle chicken skin-side up into pot.
  6. Simmer covered: Bring to a boil, reduce to low, cover tightly, and simmer for 20-25 minutes until rice is tender and chicken reaches 165°F internal temperature.
  7. Rest and finish: Remove pot from heat and let sit covered for 5 minutes.
  8. Garnish and serve: Sprinkle with chopped parsley or cilantro and serve with lemon wedges.

Notes

Brown chicken in batches to avoid steaming. Let the pot rest before serving for even cooking.

Nutrition

Find it online: https://easyumrecipes.com/easy-one-pot-spanish-rice-with-chicken/