Easy Chicken Thighs Spanish Rice Recipe

Juicy Chicken Thighs Spanish Rice Recipe - this delicious one pot meal is loaded with healthy ingredients like freshly chopped tomatoes, celery rib, chopped red bell pepper, green peas and onion.  The warm rice is infused in flavorful Spanish spices.  YOU are going to love this easy dinner recipe!

Let me prove YOU how easy this Chicken Thighs Spanish Rice Recipe is:

First you will cook the chicken thighs until golden brown color.  Then you will remove the meat and cook the vegetables.  Lastly, all you will need is to add the chicken broth  and rice to the pot and simmer it, when it is half way done cooking add cooked chicken pieces over the top and simmer more. 

That is it!!! A Super Easy Meal!!! This fantastic chicken recipe is 700% worth a try!  It is full of flavor and vitamins, one of the reasons I love Spanish recipes!

I like to make it on Tuesdays instead of Taco Tuesday, that way my family and I can try a new Spanish recipe once a week... AND GUESS WHAT?!? This one is a KEEPER!

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Ingredients YOU will need to make Spanish Rice:

• 1 - 1½ lb boneless skinless chicken thighs, cut into 1½ inch pieces
• 2 tablespoons all-purpose flour
• ½ teaspoons pepper
• 1 teaspoon Kosher salt, more if desired
• 4 teaspoons plus 1 tablespoon extra virgin olive oil
• 1 red bell pepper, cubed
• 1 medium onion, diced
• 1 celery rib, chopped
• 1½ cups uncooked long grain rice, rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2¼ cups chicken broth
• 2 cups tomatoes, diced
• 1 cup frozen peas, thawed

If you make this Chicken Thighs Spanish Rice Recipe PLEASE tag @munchkintimeblog on Instagram, I would LOVE to see your creation! Thank you!

Step One

Using a flat plate, combine 2 tablespoons of flour, ½ teaspoon black pepper, 1 teaspoon Kosher salt, then toss chicken thighs pieces to coat.

Step Two

Pour 4 teaspoons of olive oil into a dutch oven and heat over medium-high heat.

Add chicken and brown it, stirring few times, cook until chicken is cooked thru, remove from the pan.

Step Three

Using the same dutch oven, heat 1 tablespoon of olive oil over medium heat. Add 1 cubed red bell pepper, 1 diced onion and 1 chopped celery rib, cook for about 3-4 minutes, stirring few times.

Step Four

After onion is done cooking stir in 1½ cups of rice, 1 teaspoon cumin, 1 teaspoon chili powder, 2¼ cups chicken broth, 2 cups diced tomatoes, 1 cup peas, and more salt to taste if desired.

Step Five

Bring it to a boil, then reduce the heat, cover and simmer for 10 minutes. Open the lid and place browned chicken over the top of the rice, don't stir in.

Step Six

Cover and simmer for 10 more minutes or until rice it cooked thru.

Garnish with chopped parsley. Enjoy!

Chicken Thighs Spanish Rice Recipe

Love Keil

Juicy Chicken Thighs Spanish Rice Recipe – this delicious one pot meal is loaded with healthy ingredients and juicy chicken thighs. The warm rice is infused in flavorful Spanish spices and fresh vegetables. This recipe is a Keeper!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Chicken Recipe, Dinner, One Pot Meal

Cuisine Spanish

Servings 6

Calories 362 kcal

Equipment

• ▢
  dutch oven

Ingredients

  

1x2x3x

• ▢ 1 - 1 ½ lb boneless skinless chicken thighs cut into 1 ½ inch pieces
• ▢ 2 tablespoons all-purpose flour
• ▢ ½ teaspoons pepper
• ▢ 1 teaspoon Kosher salt more if desired
• ▢ 4 teaspoons plus 1 tablespoon extra virgin olive oil
• ▢ 1 red bell pepper cubed
• ▢ 1 medium onion diced
• ▢ 1 celery rib chopped
• ▢ 1 ½ cups long grain rice uncooked, rinsed
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon chili powder
• ▢ 2 ¼ cups chicken broth
• ▢ 2 cups tomatoes diced
• ▢ 1 cup peas frozen, thawed
• ▢ fresh parsley chopped optional

Instructions

 

• Using a flat plate, combine 2 tablespoons of flour, ½ teaspoon black pepper, 1 teaspoon Kosher salt, then toss chicken thighs pieces to coat.
• Pour 4 teaspoons of olive oil into a dutch oven and heat over medium-high heat. Add chicken and brown it, stirring few times, cook until chicken is cooked thru, remove from the pan.
• Using the same dutch oven, heat 1 tablespoon of olive oil over medium heat. Add 1 cubed red bell pepper, 1 diced onion and 1 chopped celery rib, cook for about 3-4 minutes, stirring few times.
• After onion is done cooking stir in 1 ½ cups of rice, 1 teaspoon cumin, 1 teaspoon chili powder, 2 ¼ cups chicken broth, 2 cups diced tomatoes, 1 cup peas, and more salt to taste if desired.
• Bring it to a boil, then reduce the heat, cover and simmer for 10 minutes. Open the lid and place browned chicken over the top of the rice, don't stir in.
• Cover and simmer for 10 more minutes or until rice it cooked thru.
• Garnish with chopped parsley. Enjoy!

Notes

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Nutrition

Calories: 362kcalCarbohydrates: 48gProtein: 28gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 109mgSodium: 830mgPotassium: 611mgFiber: 4gSugar: 5gVitamin A: 1356IUVitamin C: 43mgCalcium: 49mgIron: 2mg

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