One Pan Spanish Chicken and Rice
This One Pan Spanish Chicken and Rice is super easy to make. A simple homemade blend of spices comes together to give the chicken and rice zesty, bold flavors in roughly 30 minutes. This flavorful chicken is the perfect weeknight meal staple that requires very little work, but is truly delicious!
I’m always looking for meals that are easy to prepare yet deliver on flavor, especially this time of year with the school season upon us. My son will be heading to school this year, and I’m just anticipating a lot of busy weeknights between school, a newborn and just life in general. This One Pan Spanish Chicken and Rice is it. It’s truly so easy to make, and thanks to the delicious blend of spices, it has loads of flavor.
Basically for this One pan Spanish and Chicken meal, after you sear the chicken (which just gives the chicken a nice color, a hint of flavor and crisper exterior), you throw everything else in the pot and allow it to cook for 20 minutes, untouched. It’s truly that simple. This is one of those meals that are on rotation at our house during the weekdays, and I think it will quickly become a favorite in your household too :).
The details
sear the chicken
The first thing I like to do when making this One Pan Spanish Chicken and Rice, is gather my ingredients. I try to make sure I have everything on hand before I begin, for two reasons. First to make sure I have all the ingredients and secondly to make the cooking process a little bit faster and smoother.
After mixing together the Spanish seasoning blend, you’ll season 1/2 of the mixture over the chicken. I like to use my hands to gently rub the mixture into the chicken. Once this is done, then you’ll add the chicken to a hot pot and sear the chicken on both sides for 2 minutes. This step helps create extra flavor in the chicken, as well as creates a beautiful golden brown color in the chicken. Remove the chicken and set aside. The chicken will finish cooking in a later step.
cook the pepper, onion and garlic
Next, you’ll add the pepper, onion and garlic and sauté for 4 minutes, stirring frequently. This step helps release extra flavor from the garlic, as well as the onion and pepper.
Add everything else and cook for 20 minutes
Truly, that is the next step. After cooking the garlic, onion and pepper, you’ll add the remaining ingredients as well as the remaining seasoning mixture. Add the chicken back into the pot, then cover the pot with a lid and allow it to cook for 20 minutes over medium heat. Make sure the chicken reaches an internal temperature of 165F.
serve and enjoy
I like to serve this One Pan Spanish and Chicken with some fresh herbs sprinkled on top, like parsley, or thyme. Now all that’s left to do is dive in :). This meal freezes well, and saves well for the next day in the refrigerator. If you choose to freeze the meal, place in a freezer safe bag or container and freeze for up to 2 months. It lasts in the refrigerator for up to 3 days.
If you make this One Pan Chicken and Rice meal, let me know what you thought in the ratings and comments below. I always appreciate your feedback. If you make the meal, make sure you take a picture and tag me @simplebakingwithpep on instagram. I love to see your creations! You can also find more fun behind the scenes and cooking/baking videos on instagram, facebook, or youtube.
Print
One Pan Spanish Chicken and Rice
- Total Time: 35 minutes
- Yield: 4 1x
Description
This One Pan Spanish Chicken and Rice is super easy to make. A simple homemade blend of spices comes together to give the chicken and rice zesty, bold flavors in roughly 30 minutes. This flavorful chicken is the perfect weeknight meal staple that requires very little work, but is truly delicious!
Ingredients
- 4 chicken thighs
- 1 1/4 cups uncooked white rice
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 medium yellow onion, peeled and chopped
- 1 cup crushed tomatoes
- 1 can (10 ounces) diced tomatoes and green chilies
- 1 can (14.5 ounces) fire roasted diced tomatoes
- Juice from 1/2 lemon
- 3 cups chicken broth
Spanish Seasoning
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon parsley
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
1. In a bowl, stir together the ingredients for the Spanish Seasoning. Sprinkle ½ of the seasoning over top of the chicken. Use your hand to gently rub the spices into the chicken. Set aside the remaining spice mixture.
2. In a large pot or dutch oven, add 1 tablespoon olive oil over medium heat. Add seasoned chicken thighs. Cook for 2 minutes on each side to sear the chicken and brown the surface. Remove the chicken from the pot and set aside. (you’ll add it back in later to finish cooking)
3. In the same pot, add garlic, bell pepper, and onion. Sauté for 4 minutes, stirring frequently. Add rice, crushed tomatoes, diced tomatoes with green chiles, fire roasted tomatoes, lemon juice and chicken broth. Add remaining Spanish seasoning and stir to combine. Add the chicken thighs back in. Season with salt and pepper.
4. Cover the pot with a lid and cook over medium heat for 20 minutes, or until the chicken reaches an internal temperature of 165F.
5. Remove the lid, season with fresh parsley and serve.
- Prep Time: 5
- Cook Time: 30
- Category: Dinner
- Method: Oven
- Cuisine: Spanish
