Daily Dish

One-Pot Spanish Chicken and Rice

Healthy Fact of the Day

One-pot meals like Spanish Chicken and Rice make cooking and cleanup a breeze. This dish combines lean chicken, whole-grain rice, and an array of flavorful vegetables, providing a balanced and hearty meal in one pot.

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
  •  

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!

Recent Recipes

Blueberry Buttermilk Pancake Casserole

  • June 16, 2025
  • 1 min read

Mango Habanero Salsa

  • June 15, 2025
  • 1 min read

Mini Avocado Toast Bites

  • June 14, 2025
  • 1 min read

Jalapeño Popper Chicken Salad

  • June 14, 2025
  • 1 min read

Chicken Breasts in Caper Cream Sauce

  • June 13, 2025
  • 1 min read

Bourbon Pineapple Smash

  • June 12, 2025
  • 1 min read

French Onion Potatoes

  • June 12, 2025
  • 1 min read

Creamy Tuscan Chicken Orzo

  • June 11, 2025
  • 1 min read

Garlic Butter Pan Seared Pork Chops

  • June 11, 2025
  • 1 min read

Chocolate Cherry Upside Down Cake

  • June 10, 2025
  • 1 min read

Tip of the Day

“Always let your meat rest before slicing.”

Whether you're roasting a chicken, grilling steak, or baking pork tenderloin, letting cooked meat rest for 5–10 minutes before slicing allows the juices to redistribute evenly. This simple step keeps your meat juicy and tender, ensuring every bite is flavorful and moist. Bonus: It gives you a moment to plate your sides or garnish for a perfect presentation!

Our Latest Recipes

Appetizers
Daily Disher

Mango Habanero Salsa

Mango is rich in antioxidants and vitamins A and C, while habaneros contain capsaicin, which may help boost metabolism and support cardiovascular health.

Read More »
Appetizers
Daily Disher

Mini Avocado Toast Bites

Avocados are loaded with heart-healthy monounsaturated fats and potassium, making these toast bites a satisfying way to support your cardiovascular health—one delicious nibble at a time.

Read More »

Get your daily dose of delicious!

Skip to content