Description of this recipe: This One-Pan Spanish Chicken and Rice recipe brings the vibrant flavors of Spain to your kitchen with minimal effort and cleanup. Tender, juicy chicken, infused with a smoky and savory Spanish spice blend, cooks together with fluffy rice in a single pan, absorbing all the delicious flavors of the broth, lemon, and spices. It’s a complete, satisfying meal perfect for weeknight dinners or casual gatherings.
Why you will love this recipe:
- Effortless One-Pan Cooking: The beauty of this recipe lies in its simplicity. Everything cooks together in one pan, saving you time and minimizing dishwashing.
- Bold Spanish Flavors: The homemade spice blend perfectly captures the essence of Spanish cuisine, delivering a warm, smoky, and slightly spicy flavor profile.
- Tender and Juicy Chicken: Cooking the chicken with the rice ensures it stays incredibly moist and flavorful, infused with the savory broth and spices.
- Versatile and Customizable: Easily adaptable to your preferences – use chicken thighs for extra richness, add vegetables for a heartier meal, or adjust the spice level to your liking.
- Healthy and Balanced: A complete meal with lean protein, carbohydrates, and essential nutrients.
Introduction
Hola, amigos! If you’re craving a taste of Spain but are short on time and energy, look no further. This One-Pan Spanish Chicken and Rice is your answer. Forget spending hours in the kitchen juggling multiple pots and pans. This recipe streamlines the cooking process, bringing you all the vibrant flavors of Spanish cuisine in one convenient package.
Imagine succulent chicken, seasoned with a smoky and aromatic spice blend, nestled atop a bed of fluffy rice that has soaked up all the delicious juices and flavors. The aroma alone is enough to transport you to a sun-drenched Spanish kitchen.
This recipe is more than just a quick and easy meal; it’s a celebration of flavor. The homemade Spanish spice blend is the star of the show, featuring smoked paprika, garlic, cumin, chili powder, and coriander, creating a complex and unforgettable taste. The lemon juice adds a bright and zesty touch, balancing the richness of the spices and chicken broth.
Whether you’re a seasoned cook or a kitchen novice, this recipe is foolproof. Simply season the chicken, sear it to perfection, combine the rice and broth in the same pan, and let everything simmer together until the rice is tender and the chicken is cooked through.
So, grab your skillet, gather your ingredients, and get ready to embark on a culinary adventure to Spain! This One-Pan Spanish Chicken and Rice is sure to become a family favorite.
Ingredients:
- 4 boneless skinless chicken breasts or 6 chicken thighs
- 3 tablespoons vegetable or canola oil
- 1 cup uncooked white rice (long-grain or medium-grain)
- 2 ¼ cups low sodium chicken broth
- 1 lemon (halved, one half sliced for garnish, one half for juicing)
- Chopped cilantro or parsley for garnish
- Spanish Seasoning Mix:
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon coriander
- ¼ teaspoon Italian seasoning
Preparation:
Step 1: Prepare the Spanish Seasoning Mix:
In a small bowl, whisk together the smoked paprika, garlic powder, salt, ground cumin, chili powder, coriander, and Italian seasoning. Ensure all the spices are evenly distributed for a consistent flavor. This homemade blend is the heart of the recipe, infusing the chicken and rice with authentic Spanish flavors. Divide the spice mixture in half. This will allow for us to properly use the spice ratio in the dish
Step 2: Season the Chicken:
Drizzle the chicken breasts or thighs with 2 tablespoons of vegetable or canola oil. Make sure the chicken is evenly coated with the oil, which will help the seasoning adhere and create a beautiful browning effect during cooking. Sprinkle half of the Spanish seasoning mix generously over both sides of each piece of chicken. Gently rub the seasoning into the chicken, ensuring every surface is covered. This step is crucial for infusing the chicken with the bold Spanish flavors.
Step 3: Cook the Chicken:
Heat 1 tablespoon of vegetable or canola oil in a large skillet over medium heat. Use a skillet that is large enough to accommodate both the chicken and the rice mixture later. Once the oil is shimmering and hot, carefully place the seasoned chicken breasts or thighs into the skillet. Cook the chicken for 2-3 minutes on each side, or until they are nicely browned. This searing process not only enhances the flavor but also helps to lock in the juices, keeping the chicken moist and tender. Transfer the browned chicken to a plate and set aside. They do not need to be cooked all the way through, as they will continue to cook with the rice.
Step 4: Prepare the Rice:
In the same skillet, add the uncooked white rice, low sodium chicken broth, lemon juice (from half a lemon), and the remaining half of the Spanish seasoning mix. Stir well to combine all the ingredients. Make sure the rice is evenly distributed in the broth. The lemon juice adds a bright and zesty counterpoint to the rich spices, creating a well-balanced flavor profile. Ensure all ingredients are mixed, this helps to allow the flavors to marry.
Step 5: Cook Everything Together:
Return the browned chicken to the skillet, placing it on top of the rice mixture. Gently nestle the chicken among the rice, ensuring it is partially submerged in the broth. Cover the skillet tightly with a lid. This is essential for trapping the steam and allowing the rice to cook evenly. Reduce the heat to low and cook for 20-25 minutes, or until the liquid is completely absorbed, the rice is tender, and the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C) for safe consumption. Remove the skillet from the heat and let it rest, covered, for 5-10 minutes before serving. This allows the flavors to meld together and the rice to become even more tender.
Step 6: Serve:
Garnish the One-Pan Spanish Chicken and Rice with slices of lemon and chopped cilantro or parsley. The lemon slices add a pop of color and a final burst of citrusy flavor, while the fresh herbs provide a refreshing aroma and visual appeal. Serve immediately.
COOKING Rating:
Easy
Serving Suggestions:
- Serve with a side of crusty bread for soaking up the delicious pan juices.
- Pair with a simple green salad or a side of roasted vegetables.
- Add a dollop of sour cream or Greek yogurt for extra creaminess.
- Serve with a glass of crisp white wine or a refreshing sangria.
- For a spicier kick, add a pinch of red pepper flakes or a drizzle of hot sauce.
Tips:
- Use long-grain or medium-grain white rice for the best results. Avoid using short-grain rice, as it may become too sticky.
- For a richer flavor, use bone-in, skin-on chicken thighs instead of boneless skinless chicken breasts.
- Add vegetables like diced bell peppers, onions, or peas to the rice mixture for a heartier meal.
- Adjust the amount of chili powder in the spice blend to control the spice level.
- If the rice is still slightly undercooked after 25 minutes, add a splash of extra chicken broth and continue cooking until tender.
- If the chicken starts to brown too quickly, reduce the heat slightly.
- To prevent the rice from sticking to the bottom of the pan, use a non-stick skillet or add a little extra oil to the skillet before cooking the rice.
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Nutritional Information:
(Approximate values per serving, may vary based on ingredients and portion size)
- Calories: 450-550
- Protein: 35-45g
- Sodium: 500-700mg
Conclusion
This One-Pan Spanish Chicken and Rice is a culinary masterpiece that combines convenience, flavor, and nutrition in one delightful dish. It’s the perfect recipe for busy weeknights or casual weekend gatherings, offering a taste of Spain without the fuss. With its bold Spanish flavors, tender chicken, and fluffy rice, this recipe is sure to impress your family and friends. So, go ahead and give it a try – you won’t be disappointed!
Questions and Answers:
Q1: Can I use brown rice instead of white rice in this recipe?
A: While you can technically use brown rice, be aware that it will require a longer cooking time and more liquid. Brown rice typically takes around 45-50 minutes to cook, so you’ll need to adjust the cooking time accordingly. You may also need to add more chicken broth to ensure the rice is fully cooked and tender. However, keep in mind that the flavor profile will be slightly different, as brown rice has a nuttier and earthier taste compared to white rice.
Q2: Can I add vegetables to this recipe?
A: Absolutely! Adding vegetables is a great way to boost the nutritional value and add more flavor to this dish. Some excellent choices include diced bell peppers (red, yellow, or orange), onions, peas, carrots, zucchini, or even artichoke hearts. Simply add the vegetables to the skillet along with the rice and chicken broth in Step 4. You may need to adjust the cooking time slightly depending on the type and amount of vegetables you add.
Q3: Can I make this recipe spicier?
A: Certainly! If you enjoy a bit of heat, there are several ways to add a spicy kick to this recipe. You can increase the amount of chili powder in the Spanish spice blend, add a pinch of red pepper flakes to the rice mixture, or drizzle a bit of hot sauce over the finished dish. You could also add a finely chopped jalapeño pepper to the skillet along with the rice and chicken broth.
Q4: Can I use chicken thighs instead of chicken breasts?
A: Yes, chicken thighs are an excellent alternative to chicken breasts in this recipe. In fact, some people prefer chicken thighs because they are typically more flavorful and stay more moist during cooking. Use about 6 chicken thighs in place of the 4 chicken breasts. You may need to adjust the cooking time slightly to ensure the chicken thighs are fully cooked.
Q5: Can I make this recipe ahead of time?
A: While this recipe is best served fresh, you can certainly prepare it ahead of time if needed. Let the dish cool completely, then transfer it to an airtight container and store it in the refrigerator for up to 2 days. When you’re ready to serve, reheat the chicken and rice in a skillet over medium heat, adding a splash of chicken broth if needed to prevent it from drying out. You can also reheat it in the microwave, but be sure to cover it to prevent splattering.
