Description
This easy One Pan Spanish Chicken and Rice recipe combines tender chicken breasts or thighs with flavorful Spanish-inspired spices, sautéed and simmered together in one skillet. The dish features a smoky blend of paprika, cumin, chili powder, coriander, and garlic powder, infused with fresh lemon juice and garnished with vibrant cilantro or parsley. Perfect for a quick weeknight dinner, this hearty meal is satisfying, comforting, and requires minimal cleanup.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless skinless chicken breasts or 6 chicken thighs
- 3 tablespoons vegetable or canola oil
- 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
Rice and Broth
- 1 cup uncooked white rice
- 2 ¼ cups low sodium chicken broth
- 1 lemon (halved, one half sliced for garnish, one half for juicing)
Garnish
- Chopped cilantro or parsley for garnish
Instructions
- Prepare the Spanish Seasoning Mix: In a small bowl, whisk together smoked paprika, garlic powder, salt, ground cumin, chili powder, coriander, and Italian seasoning to create a flavorful spice blend. Divide the mix into two equal portions and set aside.
- Season the Chicken: Drizzle the chicken pieces with 2 tablespoons of vegetable or canola oil, then toss well to coat evenly. Rub half of the prepared seasoning mix onto both sides of each chicken breast or thigh, ensuring every piece is well-coated.
- Cook the Chicken: Heat 1 tablespoon of oil in a large skillet over medium heat. Once hot, add the seasoned chicken and cook for 2-3 minutes on each side until the chicken develops a golden brown crust. After browning, transfer the chicken to a plate and set aside.
- Prepare the Rice: In the same skillet used for the chicken, add the uncooked white rice, low sodium chicken broth, and juice from half the lemon. Sprinkle the remaining seasoning mix over the rice and gently stir everything to combine and deglaze the pan.
- Cook Everything Together: Return the browned chicken pieces to the skillet, placing them on top of the rice mixture. Cover the skillet with a tight-fitting lid and reduce the heat to low. Let it cook undisturbed for 20-25 minutes until the rice absorbs all the liquid, becomes tender, and the chicken is thoroughly cooked.
- Serve: Garnish the dish with fresh lemon slices and chopped cilantro or parsley. Serve immediately while hot, enjoying the savory and citrusy flavors of this one-pan meal.
Notes
- Use bone-in chicken thighs for juicier meat if preferred; increase cooking time slightly to ensure doneness.
- For a gluten-free meal, ensure that the chicken broth used is certified gluten-free.
- You can substitute white rice with brown rice; however, increase the cooking time and liquid accordingly.
- Adjust seasoning quantities based on spice tolerance and preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
