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One Pan Spanish Chicken and Rice

A simple one-pan Spanish-inspired chicken and rice with smoky spices, tomatoes, peas, and cilantro.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 2 pounds bone-in skin-on chicken thighs about 4–5 pieces
  • 1 teaspoon garlic powder part of seasoning blend
  • 1 teaspoon smoked paprika part of seasoning blend
  • 1 teaspoon ground cumin part of seasoning blend
  • 1 teaspoon ground coriander part of seasoning blend
  • 1 teaspoon salt part of seasoning blend
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 1/2 cup bell pepper diced
  • 3-4 cloves garlic minced
  • 2 plum tomatoes diced
  • 1 jalapeño diced; remove stem if desired
  • 1 tablespoon tomato paste
  • 1 cup long-grain parboiled rice or any long-grain white rice
  • 1/2 cup frozen peas do not thaw
  • 1/4 cup cilantro chopped, for garnish (plus some stirred into rice)
  • 2 cups water

Instructions

  • Preheat the oven to 400°F (200°C). Pat the chicken dry with paper towels.
  • In a small bowl, combine garlic powder, smoked paprika, ground cumin, ground coriander, and salt; mix well. Season both sides of the chicken generously with about half of the spice blend and reserve the remaining half.
  • Heat the olive oil in a large heavy-duty cast iron skillet over medium-high heat. Sear the chicken thighs skin-side down until golden brown, about 4 minutes, then flip and sear the other side about 4 minutes. Transfer the seared chicken to a plate.
  • Add the diced onion and bell pepper to the same skillet and sauté for about 2 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.
  • Stir in the diced tomatoes, diced jalapeño, tomato paste, and the remaining spice blend. Sauté 2–3 minutes until the tomatoes begin to soften and the mixture is fragrant.
  • Add the rice, frozen peas, and about half of the chopped cilantro to the pan and stir to combine, then pour in the water and bring to a simmer.
  • Return the seared chicken to the pan, placing pieces on top of the rice. Cover the skillet tightly with foil and transfer to the oven; bake 30 minutes or until the chicken is cooked through and the rice is tender and liquid is absorbed. Alternatively, cook covered on the stovetop over the lowest heat until done.
  • Optional: For crispier skin, place the cooked skillet under the broiler 4–5 minutes until the chicken skin is crisp.
  • Remove the chicken, fluff the rice with a fork, garnish with remaining chopped cilantro, and serve.

Equipment

  • Cast-Iron Skillet
  • Mixing Bowl
  • Spoon or Spatula
  • Foil

Notes

  • Patting the chicken dry helps achieve a better sear.
  • Reserve half the spice blend to add flavor to the rice and vegetables.
  • Use parboiled rice for more forgiving results; adjust water slightly for other rice types.
  • Do not thaw the peas before adding so they retain texture.