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Homemade One Pan Spanish Chicken and Rice recipe photo

One Pan Spanish Chicken and Rice

A savory one-pan Spanish-style chicken and rice with tomatoes, peppers, and peas for an easy weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

  • large heavy-duty cast iron skillet
  • Mixing Bowl
  • Knife
  • Cutting Board
  • Measuring Spoons
  • Measuring Cups
  • Foil

Ingredients
  

  • 2 pounds bone-in skin-on chicken thighs about 4–5 pieces
  • 1 teaspoon garlic powder use with other spices as directed
  • 1 teaspoon smoked paprika use with other spices as directed
  • 1 teaspoon ground cumin use with other spices as directed
  • 1 teaspoon ground coriander use with other spices as directed
  • 1 teaspoon salt use with other spices as directed
  • 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 stem if desired
  • 1 tablespoon tomato paste
  • 1 cup long-grain parboiled rice or any long-grain white rice
  • 1/2 cup frozen peas do not thaw
  • 1/4 cup cilantro chopped, for garnish
  • 2 cups water

Instructions
 

  • Preheat the oven to 400°F (200°C). Pat the chicken thighs dry with paper towels.
  • In a small bowl, combine garlic powder, smoked paprika, ground cumin, ground coriander, and salt; reserve half of the spice mix.
  • Generously season both sides of the chicken with about half of the spice blend and sprinkle with the black pepper.
  • Heat the olive oil in a large heavy-duty cast iron skillet over medium-high heat. Sear the chicken thighs skin-side down until golden, about 4 minutes, then flip and sear the other side about 4 minutes. Transfer the chicken to a plate.
  • Add the diced onion and diced bell pepper to the same pan and sauté for about 2 minutes until softened.
  • Add the minced garlic and cook 30 seconds until fragrant, then stir in the diced tomatoes, diced jalapeño, tomato paste, and the remaining spice blend; cook 2–3 minutes until tomatoes begin to soften.
  • Stir in the rice, frozen peas, and chopped cilantro, then briefly sauté to coat the rice with the tomato mixture.
  • Add the water and bring the pan to a simmer, then nestle the seared chicken thighs on top of the rice mixture.
  • Cover the skillet tightly with foil and transfer to the preheated oven. Bake until the chicken is cooked through, the rice is tender, and liquid is absorbed, about 30 minutes.
  • Optionally, for crispier skin, place the skillet under the broiler for 4–5 minutes after baking. Remove the chicken, fluff the rice with a fork, garnish with additional chopped cilantro, and serve.

Notes

  • Pat chicken very dry for better browning.
  • Reserve half the spice mix to avoid over-salting the rice.
  • Use parboiled rice for firmer grains.
  • Do not thaw the peas to prevent excess moisture.
  • Broil briefly for extra-crispy skin if desired.