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Crispy One-Pan Spanish Chicken and Rice

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A flavorful and easy one-pan Spanish chicken and rice recipe featuring crispy chicken thighs and saffron-tinted rice, perfect for a quick and comforting dinner.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (organic or free-range preferred)
  • 3 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 2 teaspoons smoked paprika
  • A small pinch of saffron threads, soaked in warm water
  • 1 ½ cups long-grain white rice, rinsed
  • 3 cups chicken broth (homemade or low-sodium store-bought)
  • 1 cup diced tomatoes, drained
  • ½ cup green peas (frozen or fresh)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
  3. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
  4. Sear the chicken thighs skin-side down for 5-7 minutes until golden brown and crispy. Flip and cook for another 3 minutes. Remove the chicken and set aside.
  5. Lower heat to medium and add the chopped onion to the skillet. Sauté for 4-5 minutes until softened and translucent, scraping up browned bits.
  6. Add the minced garlic and smoked paprika, cooking for 30 seconds until fragrant.
  7. Add the rinsed rice and stir well to coat each grain in the spiced oil. Toast the rice for 2 minutes.
  8. Pour in the chicken broth and add the drained diced tomatoes along with the saffron water. Stir gently and season with salt and pepper.
  9. Return the chicken thighs to the pan, skin-side up, nestling them into the rice mixture.
  10. Cover the skillet tightly with a lid or foil and transfer to the oven. Bake for 25 minutes.
  11. Remove the lid and sprinkle the green peas over the rice. Return to the oven uncovered and bake for another 5-7 minutes to crisp the rice edges.
  12. Remove from oven and let rest for 5 minutes before serving. Garnish with chopped fresh parsley.

Notes

Pat chicken dry for crispier skin. Do not overcrowd the pan to avoid steaming. Toast rice before adding liquid for better flavor and texture. Use saffron water for color and aroma. Cover tightly during baking to steam rice properly. Let dish rest before serving to redistribute juices. Warm broth before adding to avoid longer cooking times. For extra crispiness, broil for 2 minutes at the end but watch closely to prevent burning.

Nutrition

Keywords: Spanish chicken and rice, one-pan dinner, crispy chicken, saffron rice, easy dinner recipe, weeknight meal, comfort food

Find it online: https://yumbelle.com/crispy-one-pan-spanish-chicken-and-rice-recipe-easy-perfect-dinner-idea/