One Pan Spanish Chicken and Rice

5 from 2 votes

One Pan Spanish Chicken and Rice

One Pan Spanish Chicken and Rice is so easy to make with simple ingredients but is packed with amazing flavor! Your entire family will love this easy 30 minute meal!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Mexican

Keyword: dinner, one pan

Servings: people

Author: Layla Atik

Equipment

Cast Iron Pan

Ingredients

2 pounds bone-in skin-on chicken thighs about 4-5 pieces
1 teaspoon EACH garlic powder, smoked paprika, ground cumin, ground coriander, salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 small onion diced
1/2 cup bell pepper diced
3-4 cloves garlic minced
2 plum tomatoes diced
1 jalapeño diced (remove stems if desired)
1 Tablespoon tomato paste
1 cup long-grain parboiled rice or any long-grain white rice
1/2 cup frozen peas not thawed
¼ cup chopped cilantro for garnish
2 cups water

Instructions

Preheat oven to 400ºF. Wash and pat the chicken dry with a paper towel.
Combine the seasonings in a small bowl. Generously season both sides of the chicken with about ½ of the spice blend. Reserve 1/2 for later.
Heat oil in a large heavy-duty cast iron skillet. Sear chicken thighs, skin-side down, turning once until golden brown on both sides, about 4 minutes per side. Transfer chicken to a plate.
Add onion and bell pepper to the same pan and sauté for 2 minutes. Add the garlic and sauté for 30 seconds. Add in the tomatoes, jalapeño, tomato paste, and remaining spices. Sauté another 2-3 minutes or until the tomatoes begin to soften and flavors develop.
Stir in the rice, frozen peas, and cilantro. Sauté for a few seconds then add the water. Bring to a simmer then return the seared chicken on top. Cover with foil and transfer to the oven to bake for 30 minutes or until the chicken is cooked through, liquid is absorbed, and rice is tender. You can also cook the chicken on the stovetop, covered, on the lowest heat setting. Pro tip: To get a crispy crust on chicken, place under broiler for 4-5 minutes or until crispy.
Once cooked through, remove the chicken from the pan and fluff the rice with a fork. Garnish with fresh chopped cilantro and serve with lemon wedges and sour cream if desired. Enjoy!

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