Go Back

Spanish Rice and Chicken

A delightful blend of tender chicken and fluffy rice, all enveloped in a vibrant, flavorful sauce that brings warmth to any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Spanish
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups long-grain rice
  • 1 pound boneless skinless chicken thighs, cut into chunks
  • 1 medium onion chopped
  • 1 bell pepper diced
  • 3 cloves garlic minced
  • 1 can 14.5 oz diced tomatoes with green chilies
  • 2 cups chicken broth
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper optional
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/4 cup fresh cilantro chopped (for garnish)

Equipment

  • Large skillet or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the chicken pieces to the skillet and season with salt and pepper.
  3. Once the chicken is browned, remove it from the skillet and set aside.
  4. In the same skillet, add onion, bell pepper, and garlic, cooking until softened.
  5. Stir in the rice and cook for a couple of minutes.
  6. Add the diced tomatoes, chicken broth, smoked paprika, cumin, and cayenne pepper to the skillet.
  7. Place the browned chicken back into the skillet, ensuring it's submerged in the liquid.
  8. Bring the mixture to a boil, then reduce heat to low and cover.
  9. Simmer for about 25 minutes until the rice is tender and the liquid is absorbed.
  10. Once cooked, fluff the rice with a fork and garnish with fresh cilantro.

Notes

This dish is perfect for busy weeknights or gatherings, and can be paired with a side salad for a complete meal.