Spanish Chicken and Rice
Bone-in chicken thighs with crispy caramelized skin served over golden turmeric and smoked paprika rice cooked in chicken stock with roasted bell peppers -- all in one pan.
Equipment
- Large heavy-bottomed pan or Dutch oven with lid
- Sharp chef's knife and cutting board
- Measuring cups and spoons
Ingredients
- 4 bone-in chicken thighs pat completely dry before seasoning
- 2 cup long-grain rice rinsed until water runs clear
- 3 cup chicken stock preferably warm; low-sodium recommended
- 1 red bell pepper diced into uniform pieces
- 1 yellow bell pepper diced into uniform pieces
- 1 tsp turmeric powder divided between chicken seasoning and rice
- 1 tsp smoked paprika divided between chicken seasoning and rice
- 4 cloves garlic minced
- 1 medium onion diced
- 2 tbsp olive oil
- 2 limes cut into wedges for serving
- fresh cilantro for garnish, chopped just before serving
- salt and black pepper to taste
Instructions
- Pat the chicken thighs completely dry with paper towels. Season generously on both sides with salt, black pepper, half the smoked paprika, and a pinch of turmeric. Let rest at room temperature for 10 minutes while you prep the remaining ingredients.
- Heat 2 tablespoons of olive oil in a large heavy-bottomed pan or Dutch oven over medium-high heat. Place chicken thighs skin-side down and cook without moving for 8 to 10 minutes until the skin is deeply golden and releases easily from the pan. Flip and cook for another 5 minutes. Remove chicken to a plate and set aside.
- Reduce heat to medium. In the same pan with the chicken drippings, add diced onion and bell peppers. Saute for 5 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant. Stir in the remaining turmeric and smoked paprika, coating the vegetables evenly.
- Add the rinsed rice to the pan and stir to coat with the oil and spices. Toast for 2 minutes. Pour in the 3 cups of chicken stock, stir well, and bring to a boil. Nestle the chicken thighs skin-side up into the rice, reduce heat to low, cover, and simmer for 25 to 30 minutes until the rice is tender and the liquid is fully absorbed. Do not lift the lid during cooking.
- Remove from heat and let rest covered for 5 minutes. Fluff the rice gently around the chicken with a fork. Garnish generously with fresh cilantro and serve with lime wedges. Spoon any pan juices over the chicken before serving.
