One-Pot Spanish Chicken & Rice
- 50 min
- Serves 4
- 14 ingredients
15 minutes to prep, 35 to cook. A vibrant one‑pot Spanish chicken and rice dish packed with smoky paprika, cumin, and a hint of cayenne. The chicken browns beautifully before finishing together with fluffy rice and aromatic broth, making cleanup a breeze. Perfect for a hearty, dairy‑free dinner that’s ready in under an hour.
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Method
Rub half of the spice mix over the chicken thighs and sear in a large oiled pan or Dutch oven on high heat until deeply browned on both sides; set aside.
In the same pan, add the diced bell pepper, diced onion, and minced garlic; sauté until softened.
Stir in the remaining spices and tomato paste, cooking for 2 minutes to caramelize the paste.
Add the rice and chicken broth, stir well, cover, and simmer until half the liquid is absorbed.
Nestle the chicken thighs back into the pan, pressing them into the rice; cover again and cook until the rice is tender and the chicken is fully cooked through.
Garnish with fresh cilantro or parsley and serve hot.
Tips while you cook
- Brown the chicken first
- Sear the seasoned chicken thighs on high heat until deeply browned on both sides before setting aside.
- Sauté vegetables until softened
- Cook the diced bell pepper, onion, and minced garlic in the same pan until they soften before adding spices.
- Simmer rice with half the liquid absorbed
- After adding rice and broth, cover and simmer until about half the liquid is absorbed.
- Finish cooking with chicken nested in rice
- Return the browned chicken thighs to the pan, press into the rice, cover, and cook until rice is tender and chicken is fully cooked.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Miranda’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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