This chicken and Spanish rice dish is a simple one pan meal that the whole family will enjoy. So if you are looking for an easy weeknight dinner tonight, give this a try!
You might also like this Middle Eastern one pan chicken chicken skillet dinner.
I used to make something similar to this chicken and Spanish rice dish a long time ago. After my mother passed away, I used to cook for my father, as did my sister in law and sisters. This was an easy dish that he liked and one that I could make with my limited cooking skills at the time.
I just remembered it the other day and thought that my hubby and son would like it as well. I love one pan dinners when I don’t have much time to cook and it always helps when my family loves them too.
Chicken thighs or Chicken breasts?
I am using chicken thighs again. They are becoming my go to type of chicken. They are inexpensive and they don’t dry out as easily as breasts so I buy them just about every week. However if you prefer chicken breasts they would work too. Because they are cooking in the liquids and spices they shouldn’t be too dry.
chicken and Spanish rice Recipe
This is a rather simple recipe. That’s what makes it such a nice weekday dinner.
- You start by rubbing some spices on your skinless, bone-in chicken thighs.
- Then brown them in a large pan.
- Take them out and saute some peppers, onions and garlic in the pan.
- Then add your rice, broth, spices and tomato sauce to the pepper mixture.
- Mix well and add the chicken back to the pan and sprinkle your frozen peas over top.
- Cover, cook and eat. Easy, right?
My dad loved rice so I grew up eating a lot of it. I still eat it often with our meals and luckily my hubby and son like it too. Both really enjoyed this dish and I liked how easy it is to make.
If your family are rice eaters too you might also like my Green Bean Stew.
I hope you like this recipe as much as we do and please let me know if you have any one pan meals you’d like to share. Enjoy!
Easy One Pan Spanish Chicken and Rice
- 6 chicken thighs, skinless, bone in
- 1 Tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne
- 1/4 teaspoon paprika
- 2 cups sweet bell peppers, chopped
- 1/3 cup onions chopped
- 1 teaspoon garlic
- 1 3/4 cup chicken broth
- 1 1/2 cups long grain rice
- 1/2 cup tomato sauce
- 1 teaspoon turmeric
- 1/4 cup frozen peas
Mix the salt, cayenne, garlic powder, paprika and cumin in a small dish.
Rub the spice mixture on both sides of the chicken.
Heat your pan to medium high.
Add your oil and then brown the chicken thighs. About 5 minutes on each side.
Take the chicken out of the pan and add a tablespoon or two of water or broth and scrape the brown bits from the bottom.
Add your onions and peppers and saute for a few minutes until they start to soften.
Add your garlic and mix well.
Add the rice and mix well with the peppers and spices.
In a small bowl, add your broth, tomato sauce and turmeric and mix well.
Add to your pan and mix everything once more.
Add the chicken back into the pan, sprinkle in your frozen peas, cover and lower the heat to medium low.
Cook for 30 minutes or until both the chicken and rice are cooked through.
Serve and enjoy!