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Baked Spanish Chicken And Rice Recipe

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One Pan Spanish Chicken and Rice (a 30 minute dinner) Thrifty Frugal Mom
One Pan Spanish Chicken and Rice (a 30 minute dinner) Thrifty Frugal Mom from www.thriftyfrugalmom.com

Description

This baked Spanish chicken and rice recipe is perfect for a hearty and filling meal. The dish is cooked with a combination of flavorful ingredients that include chicken, rice, tomatoes, and spices. The dish has a unique taste that will leave you wanting more.

Prep Time

The prep time for this recipe is around 10 minutes. You will need to chop up a few vegetables and prepare the chicken before you can start cooking.

Cook Time

The cook time for this recipe is around 50 minutes. This includes the time it takes to cook the chicken and rice in the oven.

Ingredients

  • 1 pound chicken thighs, bone-in and skin-on
  • 1 cup long-grain white rice
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cups chicken broth
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil

Equipment

  • Large skillet
  • Large baking dish
  • Aluminum foil

Method

  1. Preheat your oven to 375°F (190°C).
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken thighs to the skillet and brown them on both sides. Remove the chicken from the skillet and set aside.
  3. Add the onion, garlic, and bell peppers to the skillet and cook until they are soft and fragrant, about 5 minutes.
  4. Stir in the rice, diced tomatoes, chicken broth, paprika, oregano, salt, and black pepper. Bring the mixture to a boil and then reduce heat to low. Simmer for 5 minutes.
  5. Transfer the rice mixture to a large baking dish. Arrange the chicken thighs on top of the rice mixture.
  6. Cover the baking dish with aluminum foil and bake in the preheated oven for 40-45 minutes.
  7. Remove the foil from the baking dish and bake for an additional 10-15 minutes, or until the chicken is cooked through and the rice is tender.
  8. Remove from the oven and let cool for a few minutes before serving.

Notes

You can use boneless, skinless chicken thighs if you prefer. Just adjust the cooking time accordingly.

Nutrition Info

This recipe serves 4 people and has the following nutrition information per serving:
  • Calories: 467
  • Total Fat: 19g
  • Saturated Fat: 4g
  • Cholesterol: 110mg
  • Sodium: 836mg
  • Total Carbohydrates: 44g
  • Dietary Fiber: 3g
  • Sugar: 6g
  • Protein: 30g

Recipe Tips

  • Feel free to add some extra vegetables to the dish, such as zucchini or mushrooms.
  • If you don't have a large enough skillet, you can cook the chicken in batches or use two skillets.
  • You can use chicken stock instead of chicken broth if you prefer.
  • If the rice is still a bit undercooked after baking, you can add a bit of extra chicken broth or water and bake for an additional 10-15 minutes.

Enjoy your delicious baked Spanish chicken and rice!


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