Description
This One Pan Spanish Chicken and Rice recipe combines tender, seasoned chicken with flavorful, aromatic rice, all cooked together in a single skillet. Infused with a vibrant blend of smoked paprika, cumin, chili powder, and coriander, it’s a hearty and comforting meal that’s easy to prepare in just 30 minutes, perfect for a weeknight dinner.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts or 6 chicken thighs
- 3 tablespoons vegetable or canola oil (divided)
Rice and Seasoning
- 1 cup uncooked white rice
- 2 ¼ cups low sodium chicken broth
- 1 lemon (halved, one half sliced for garnish, one half for juicing)
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon coriander
- ¼ teaspoon Italian seasoning
Garnish
- Chopped cilantro or parsley
Instructions
- Prepare the Spanish Seasoning Mix: In a small bowl, whisk together smoked paprika, garlic powder, salt, ground cumin, chili powder, coriander, and Italian seasoning. Divide the mixture in half and set one half aside for later use.
- Season the Chicken: Drizzle the chicken breasts or thighs with 2 tablespoons of vegetable oil. Toss them to evenly coat all sides. Then rub half of the prepared seasoning mix onto both sides of each piece of chicken, ensuring full coverage.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Once hot, add the seasoned chicken and cook for about 2 to 3 minutes per side until each piece is browned and develops a golden crust. Remove the chicken from the skillet and place on a plate; set aside.
- Prepare the Rice Mixture: In the same skillet used for the chicken, add uncooked white rice, low sodium chicken broth, juice from half the lemon, and the remaining half of the seasoning mix. Stir everything thoroughly to combine and bring the mixture to a gentle simmer.
- Cook Everything Together: Return the browned chicken to the skillet, placing the pieces on top of the rice mixture. Cover the pan with a lid and reduce heat to low. Cook for 20 to 25 minutes, or until the rice absorbs all the liquid, becomes tender, and the chicken is fully cooked through (internal temperature of 165°F or 74°C).
- Serve: Remove the skillet from heat. Garnish the dish with lemon slices and chopped cilantro or parsley. Serve immediately while hot and enjoy your flavorful one-pan Spanish chicken and rice.
Notes
- Use boneless skinless chicken thighs for juicier, more flavorful meat if preferred.
- If using bone-in chicken, increase cooking time to ensure meat is fully cooked.
- For a spicier kick, add a pinch of cayenne pepper to the seasoning mix.
- Make sure to simmer the rice on low heat and keep the lid on to allow even cooking and prevent burning.
- This dish can be doubled for larger groups, but use a larger skillet and ensure even layering.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
