One-Pot Spanish Chicken and Rice

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 cup long-grain brown rice
• 1 can (14 oz) diced tomatoes, undrained
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional for heat)
• 2 cups chicken broth
• 1 cup frozen peas
• Lemon wedges for serving
• Fresh parsley, chopped, for garnish
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Instructions

1. Season chicken thighs with salt and black pepper.

2. In a large, oven-safe skillet or Dutch oven, heat olive oil over medium-high heat.

3. Add chicken thighs, skin side down, and sear for 3-4 minutes until golden brown. Flip and sear the other side for an additional 3-4 minutes. Remove chicken from the skillet and set aside.

4. In the same skillet, add chopped onion, diced bell pepper, and minced garlic. Sauté for 3-4 minutes until vegetables are softened.

5. Add brown rice to the skillet and stir to coat with the vegetable mixture.

6. Pour in diced tomatoes with their juices, smoked paprika, ground cumin, dried oregano, and cayenne pepper. Mix well.

7. Place the seared chicken thighs on top of the rice mixture.

8. Pour chicken broth over the chicken and rice.

9. Bring the mixture to a simmer, cover with a lid, and transfer the skillet to a preheated oven at 375°F (190°C).

10. Bake for 35-40 minutes or until the rice is cooked, and the chicken reaches an internal temperature of 165°F (74°C).

11. In the last 10 minutes of cooking, add frozen peas to the skillet.

12. Remove from the oven, fluff the rice, and garnish with chopped fresh parsley.

13. Serve the One-Pot Spanish Chicken and Rice with lemon wedges for a burst of citrusy flavor.

Enjoy this flavorful and convenient one-pot meal that brings the taste of Spain to your table!