Go Back
–+ servings
Spanish Chicken Rice

Savory Spanish Chicken Rice: Comfort Your Soul in One Pot

Experience the comforting flavors of Spanish Chicken Rice, a gluten-free one-pot meal that brings tender chicken and fragrant rice together effortlessly.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Spanish
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in chicken thighs Provides rich flavor and moisture; use boneless skinless for a leaner option.
For the Rice
  • 1 cup Long-grain rice Acts as the base, absorbing all those delicious flavors.
  • 2 cups Chicken stock Deepens the flavors; substitute with vegetable stock for a vegetarian option.
For the Vegetables
  • 1 cup Red and yellow bell peppers Bring sweetness and brightness.
  • 1 medium Onion Imparts natural sweetness and depth.
  • 3 cloves Garlic Offers aromatic depth; fresh is best.
For the Spices
  • 1 teaspoon Turmeric powder Adds vibrant color and an earthy flavor.
  • 1 teaspoon Smoked paprika Provides a lovely smokiness.
For Garnishing
  • 1/4 cup Fresh cilantro Adds freshness; omit or swap for parsley if needed.
  • 2 pieces Limes Adds a zesty kick; use lemon if limes aren't available.
For Cooking
  • 2 tablespoons Olive oil Used for sautéing; any neutral oil can work.

Equipment

  • Heavy-bottomed pan

Method
 

Step-by-Step Instructions
  1. Season the Bone-in chicken thighs with salt, pepper, half of the smoked paprika, and a pinch of turmeric. Rest for 15 minutes.
  2. In a heavy-bottomed pan, heat olive oil over medium-high heat. Sear chicken thighs skin-side down for 8-10 minutes until golden and crispy. Flip and cook for 5 more minutes. Set aside.
  3. In the same pan, add diced onion and bell peppers. Sauté for 5 minutes until softened. Add minced garlic, remaining turmeric, and smoked paprika, cooking for another minute.
  4. Stir in long-grain rice, ensuring it's coated with veggies and spices. Toast rice for about 2 minutes.
  5. Pour chicken stock into the pan, and stir to combine. Bring to a boil, nestle chicken thighs back in skin-side up, reduce heat to low, and cover. Simmer for 25-30 minutes.
  6. Remove from heat and keep covered for 5 minutes. Fluff rice with a fork, garnish with chopped cilantro, and serve with lime wedges.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 42gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 35mgCalcium: 5mgIron: 15mg

Notes

Enjoy creating this delightful Spanish Chicken Rice dish that's sure to bring warmth to your dining table.

Tried this recipe?

Let us know how it was!