One Pot Spanish Chicken and Rice
  • Cooking Time: - 60 mins
  • Servings: 6
  • Preparation Time: - 10 mins
  • 2 tbsp olive oil
  • 6 chicken thighs with bone and skin
  • salt and pepper to taste
  • 1 large onion chopped
  • 6 cloves garlic minced
  • 2 red bell peppers chopped
  • 1/4 tsp red pepper flakes
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 2 tbsp tomato paste
  • 1 1/2 cups long grain rice uncooked
  • 28 oz crushed tomatoes
  • 2 cups chicken broth low sodium
  • 1/2 cup green olives pitted and sliced
  • 1 tbsp parsley chopped
  1. Preheat the oven to 400 F degrees.
  2. In a large Dutch oven or oven proof cast iron skillet/pan heat the olive oil over medium heat. Add the chicken thighs, skin side down and cook until crispy and golden brown. Season generously with salt and pepper. Turn the thighs over and sear until golden. Transfer the thighs onto a plate and set aside.
  3. To the same skillet add the onion, garlic and bell peppers. Cook for about 3 to 5 minutes until the onion and peppers are soft.
  4. Add the red pepper flakes, smoked paprika, bay leaf, tomato paste and stir. Season with salt and pepper as needed. Stir in the rice, crushed tomatoes and chicken broth. Bring to a boil.
  5. Transfer the chicken back to the skillet on top of the rice. Place the skillet in the oven and bake for about 45 minutes or until the rice is cooked through. You could cover the skillet for the first 30 minutes and then remove the lid for the last 15 minutes.
  6. Garnish with green olives and parsley and serve warm.
Store leftovers in an airtight container for 3 to 4 days.