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, diced
- 1 can diced tomatoes (14 oz)
- 2 cups chicken broth
- 1 tsp paprika
- 1 tsp cumin
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pan over medium heat.
- Season chicken thighs with salt, pepper, paprika, and cumin.
- Brown the chicken thighs on both sides, about 5 minutes each.
- Remove chicken and set aside.
- Add onion, garlic, and bell pepper to the pan. Sauté until soft.
- Add rice and stir for 2 minutes.
- Pour in diced tomatoes and chicken broth. Stir well.
- Return chicken to the pan, cover, and simmer for 20 minutes.
- Remove from heat and let it sit for 5 minutes before serving.
- Garnish with fresh parsley.
Notes
- Use bone-in chicken for more flavor.
- Adjust spices to your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: one pan spanish chicken and rice