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Easy One-Pan Crispy Spanish Chicken and Rice

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A quick and flavorful one-pan dish featuring crispy chicken thighs and saffron-infused rice, perfect for busy weeknights or dinner parties.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 1.5 cups (280g) long-grain white rice
  • 3 cups (720ml) chicken broth, low sodium preferred
  • 2 teaspoons smoked paprika
  • A pinch of saffron threads (optional, soaked in warm water)
  • 3 garlic cloves, minced
  • 1 medium onion, finely chopped
  • 1 red or yellow bell pepper, diced
  • 3 tablespoons extra virgin olive oil
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh parsley, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Season the chicken thighs generously with salt, pepper, and 1 teaspoon of smoked paprika. Set aside.
  3. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. When shimmering, add the chicken skin-side down. Sear for 5-7 minutes until golden brown and crispy. Flip and sear the other side for 3 minutes. Remove chicken and set aside.
  4. Lower heat to medium and add the remaining 1 tablespoon olive oil. Add chopped onion, bell pepper, and garlic. Sauté for 4-5 minutes until softened and fragrant.
  5. Add the rice to the pan and stir well, coating each grain with oil and toasting slightly for about 2 minutes.
  6. Pour in the chicken broth along with the saffron water (if using), remaining smoked paprika, and a pinch of salt. Stir gently to combine, scraping any browned bits from the pan bottom.
  7. Nestle the seared chicken thighs skin-side up on top of the rice.
  8. Transfer the skillet to the preheated oven. Bake uncovered for 25-30 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
  9. Remove from oven and let rest for 5 minutes. Sprinkle chopped fresh parsley over the top before serving.

Notes

Do not rush the searing step to achieve crispy skin. Use hot broth to avoid gummy rice. If rice is not tender after baking, cover loosely with foil and let steam for a few minutes. Handle hot cast iron carefully. For reheating, use oven or skillet to maintain crispy skin.

Nutrition

Keywords: Spanish chicken, one-pan meal, crispy chicken, smoked paprika, saffron rice, easy dinner, weeknight recipe

Find it online: https://grubella.com/easy-one-pan-crispy-spanish-chicken-and-rice-recipe-for-perfect-dinner/