Description
This One Pan Spanish Chicken and Rice recipe is a flavorful and comforting dish featuring tender chicken breasts or thighs cooked with aromatic spices, smoky paprika, and a zesty lemon touch. All cooked together in one skillet for an easy and delicious meal perfect for weeknights.
Ingredients
Scale
Chicken and Seasonings
- 4 boneless skinless chicken breasts or 6 chicken thighs
- 3 tablespoons vegetable or canola oil (divided)
- 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 Spice Mix: In a small bowl, whisk together smoked paprika, garlic powder, salt, ground cumin, chili powder, coriander, and Italian seasoning. Divide the seasoning mix in half and set one portion aside for later use.
- Season the Chicken: Drizzle 2 tablespoons of vegetable oil over the chicken breasts or thighs, tossing to coat evenly. Rub half of the prepared spice mix thoroughly onto both sides of each piece of chicken to infuse flavor.
- Brown 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 per side until nicely browned. Remove the chicken from the skillet and transfer to a plate temporarily.
- Cook the Rice: In the same skillet, add the uncooked white rice, low sodium chicken broth, freshly squeezed lemon juice from half the lemon, and the remaining half of the seasoning mix. Stir well to combine all ingredients.
- Simmer the Chicken and Rice: Place the browned chicken pieces on top of the rice mixture in the skillet. Cover the skillet with a lid and cook on medium-low heat for 20-25 minutes, or until the rice has absorbed all the liquid, is tender, and the chicken is fully cooked through.
- Finish and Serve: Garnish the dish with lemon slices from the other half of the lemon and sprinkle chopped cilantro or parsley over the top. Serve the dish immediately while hot for best flavor and texture.
Notes
- To ensure even cooking, use chicken breasts of similar thickness or thighs if preferred for juicier meat.
- You can substitute brown rice but increase the cooking time and liquid accordingly.
- Low sodium chicken broth helps control salt levels and allows the spices to shine.
- Feel free to adjust spice levels to your taste by adding more chili powder for heat or additional smoked paprika for smokiness.
- This recipe works well with a large skillet having a tight-fitting lid to trap steam during cooking.
