One-pan Spanish chicken and rice is a weeknight dinner winner! This vibrant dish combines tender chicken, fluffy rice, and a medley of colorful vegetables in a single pan for easy cleanup and maximum flavor. It’s a complete meal, bursting with the aromatic spices of Spain, and perfect for busy weeknights or a relaxed weekend gathering. Let's dive into the delicious details.
What Makes This Recipe So Special?
This recipe stands out due to its simplicity, convenience, and incredible flavor profile. The one-pan method minimizes cleanup, while the combination of saffron, paprika, and garlic creates an authentic Spanish taste. The chicken cooks perfectly alongside the rice, absorbing the flavorful juices and creating a tender, juicy result. It's a crowd-pleaser that's both impressive and easy to execute.
Ingredients You'll Need:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 tsp smoked paprika
- ½ tsp saffron threads
- ½ tsp salt
- ¼ tsp black pepper
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions:
-
Sauté Aromatics: Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
-
Brown the Chicken: Add the chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
-
Add Vegetables and Spices: Stir in the bell peppers, diced tomatoes, smoked paprika, saffron, salt, and pepper. Cook for 2 minutes, stirring to combine.
-
Combine Rice and Broth: Add the rice and chicken broth to the skillet. Stir well to combine all ingredients.
-
Bake: Bring the mixture to a simmer on the stovetop. Then, transfer the skillet to a preheated oven at 375°F (190°C). Bake for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed.
-
Rest and Serve: Remove the skillet from the oven and let it rest for 5-10 minutes before fluffing the rice with a fork. Garnish with fresh parsley and serve hot.
Frequently Asked Questions (FAQ)
Can I use different types of rice?
While long-grain rice works best in this recipe, you can experiment with other types, such as medium-grain rice. However, keep in mind that cooking times may vary. Always check the package instructions for your chosen rice type.
Can I add other vegetables?
Absolutely! Feel free to add other vegetables like peas, carrots, zucchini, or mushrooms. Just add them along with the bell peppers.
Can I make this recipe in a slow cooker?
While this recipe is designed for the oven, you can adapt it for a slow cooker. Brown the chicken and sauté the vegetables as directed, then transfer everything to a slow cooker. Add the rice, broth, and spices. Cook on low for 6-8 hours or high for 3-4 hours, or until the chicken is cooked through and the rice is tender.
How can I make this recipe spicier?
For a spicier dish, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce.
What can I serve with this dish?
This Spanish chicken and rice is delicious on its own, but you can serve it with a side of crusty bread for dipping in the flavorful sauce. A simple green salad would also be a refreshing complement.
Tips for Success:
- Don't overcook the chicken: Overcooked chicken will be dry. Ensure it's cooked through but still juicy.
- Use good quality saffron: Saffron adds a distinct flavor and color to the dish. Invest in high-quality saffron for the best results.
- Adjust seasoning to taste: Feel free to adjust the amount of salt, pepper, and spices to your liking.
Enjoy your delicious and easy one-pan Spanish chicken and rice! This recipe is a guaranteed crowd-pleaser that's perfect for any occasion. Remember to share your culinary creations and tag us! (Insert social media handles here if applicable).
