Chicken Thighs Spanish Rice Recipe
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!
Servings: 6
Calories: 444kcal
Equipment
Ingredients
- 1 ½ lb boneless skinless chicken thighs cut into 1 ½ inch pieces
- 2 tablespoons all-purpose flour
- ½ teaspoons black pepper
- 1 teaspoon sea salt more if desired
- 4 tablespoons avocado oil or olive oil, divided 2 tablespoons for browning chicken and 2 for sautéing veggies
- 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 I like to use homemade chicken broth
- 2 cups tomatoes diced, canned or fresh
- 1 cup peas frozen, thawed
- fresh parsley chopped optional
Instructions
- Coat the chicken: On a flat plate, mix flour with salt and pepper. Toss the chicken pieces in the mixture until lightly coated.
- Brown the chicken: Heat 2 tablespoons of oil in a dutch oven over medium heat. Add the chicken and cook until browned and fully cooked, turning occasionally. Remove the chicken from the pan and set aside.
- Cook the vegetables: In the same dutch oven, add the rest of the oil and add diced onion, chopped celery, and cubed red bell pepper, cook until slightly softened, stirring occasionally.
- Add the rice and spices: Stir in the rice and ground cumin and chili powder, then add broth, diced tomatoes, peas, and salt to taste. Bring to a gentle boil.
- Simmer the rice: Reduce the heat, cover, and simmer until the rice is partially cooked, about 10 minutes.
- Add the chicken back: Arrange the browned chicken on top of the rice without stirring it in. Cover and simmer until the rice is fully cooked and the chicken is heated through, about 10 more minutes. Turn off the heat let rest for 5 minutes.
- Serve: Garnish with fresh chopped parsley and enjoy!
Notes
- Juicy Chicken Tips: For the most flavorful chicken thighs, use bone-in, skin-on if possible. Sear them well before adding the rice to lock in juices.
- Rice Options: Long-grain white rice works best, but you can substitute jasmine or basmati for extra aroma. Avoid instant rice—it may get mushy.
- Make Ahead: You can prep the chicken and chop veggies a day ahead to save time. Assemble and cook when ready.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Freezing: This dish freezes well! Portion into freezer-safe containers and thaw overnight in the fridge before reheating.
- Serving Ideas: Pair with a simple fresh salad or sourdough focaccia bread to make it a complete meal.
Nutrition
Calories: 444kcal | Carbohydrates: 48g | Protein: 28g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 830mg | Potassium: 611mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1356IU | Vitamin C: 43mg | Calcium: 49mg | Iron: 2mg