Description
A simple recipe for cooking chicken and rice together in one pan for an easy meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 cup long-grain white rice, uncooked
- 2 cups chicken broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup frozen peas
Instructions
- Heat the olive oil in a large, oven-safe skillet over medium-high heat.
- Add the chicken pieces and cook until browned on all sides, about 5 minutes. Remove chicken and set aside.
- Add the onion and bell pepper to the skillet and cook until softened, about 5 minutes.
- Stir in the garlic, smoked paprika, cumin, salt, and pepper. Cook for 1 minute until fragrant.
- Add the uncooked rice to the skillet and stir to coat with the oil and spices. Cook for 2 minutes.
- Pour in the chicken broth and bring the mixture to a simmer. Scrape up any browned bits from the bottom of the pan.
- Return the browned chicken to the skillet, nestling it into the rice mixture.
- Cover the skillet tightly with a lid or aluminum foil.
- Transfer the skillet to a preheated oven at 375 degrees Fahrenheit (190 degrees Celsius). Bake for 20 minutes.
- Remove the skillet from the oven, stir in the frozen peas, and cover again. Let stand for 5 minutes off the heat.
- Fluff the rice gently with a fork before serving.
Notes
- You can substitute chicken breasts for thighs, but adjust cooking time as needed.
- Use low-sodium broth if you are watching your salt intake.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 550
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 40
- Cholesterol: 110
Keywords: one pan chicken, spanish rice, easy chicken dinner, skillet chicken, baked chicken and rice