Spanish Chicken and Rice Recipe
Craving a hearty, one-pan dinner that’s easy and flavorful? This Spanish chicken and rice recipe is your perfect go-to. Packed with tender chicken, seasoned rice, and bold spices, it’s a family-friendly favorite ideal for weeknights or casual entertaining.
Equipment
- Large Skillet or Dutch Oven
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts or 6 chicken thighs
- 3 tablespoons vegetable or canola oil
- 1 cup uncooked white rice
- 2 1/4 cups low sodium chicken broth
- 1 lemon juiced
- chopped cilantro or parsley for garnish
Spanish Spice Blend
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon coriander
- 1/4 teaspoon Italian seasoning
Instructions
- In a small bowl, mix together the smoked paprika, garlic powder, salt, ground cumin, chili powder, coriander, and Italian seasoning to create the Spanish spice blend.
- Season the chicken breasts or thighs evenly with the spice blend.
- Heat the vegetable or canola oil in a large skillet or Dutch oven over medium-high heat. Sear the seasoned chicken for 3–4 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add the uncooked white rice and toast for 1–2 minutes, stirring frequently.
- Pour in the low sodium chicken broth and the juice of one lemon. Stir to combine.
- Return the seared chicken to the skillet, placing it on top of the rice. Bring the mixture to a gentle simmer.
- Cover the skillet with a lid, reduce the heat to low, and cook for 20–25 minutes, or until the rice is tender and the chicken is cooked through.
- Remove from heat and let the dish rest, covered, for 5–10 minutes to allow the flavors to meld and the rice to fluff up.
- Garnish with chopped cilantro or parsley before serving.
Notes
For added flavor, consider adding diced bell peppers, frozen peas, or sliced olives during cooking. If using brown rice, adjust the cooking time and liquid accordingly.
