Description
A simple and flavorful one pan dish featuring chicken and rice with Spanish spices.
Ingredients
Scale
- 4 chicken thighs
- 1 cup long-grain rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can diced tomatoes
- 2 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Heat olive oil in a large pan over medium heat.
- Season chicken thighs with salt, pepper, paprika, and cumin.
- Brown the chicken thighs for about 5 minutes on each side.
- Remove chicken and set aside.
- Add onion, garlic, and bell pepper to the pan. Sauté until soft.
- Add rice and stir for 1 minute.
- Pour in diced tomatoes and chicken broth. Stir well.
- Return chicken to the pan. Bring to a boil.
- Reduce heat, cover, and simmer for 25-30 minutes until rice is cooked.
- Let it rest for 5 minutes before serving.
Notes
- Use skinless chicken for a lighter option.
- Add peas or olives for extra flavor.
- Adjust the spices to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: one pan spanish chicken and rice