SPANISH CHICKEN AND RICE | One-Pot Dinner Meal

Season the chicken: Cut the chicken thighs in halves and lay them out on a cutting board. Season evenly with smoked paprika, sweet paprika, cumin, garlic powder, salt, and black pepper. Rub all over the chicken thighs.

Pan-Fry the Chicken: Heat the olive oil in a large, deep pan over medium-high heat. Once hot, add the chicken thighs, skin-side down. Cook for 4 minutes until one side is golden brown and crispy. Flip the thighs and cook for another 4 minutes on the other side. Remove the chicken from the pan and set it aside.

Cook the Vegetables: In the same pan, add the chopped onion and carrots and season with salt. Sauté for about 7-8 minutes, until softened and golden. Add the minced garlic, smoked paprika and sweet paprika and cook for 30 seconds, until fragrant.

Toast the Rice: Add the rice to the pan with the vegetables. Stir to coat the rice in the oil and let it toast for a minute. This helps to develop a deeper flavor.

Add the other ingredients: Add most of the sliced olives, fire-roasted peppers and half of the cherry tomatoes. Top with canned crushed tomatoes and stir through. Finally, pour in the chicken stock and stir to combine.

Return the Chicken: Nestle the chicken thighs back into the pan on top of the rice. Top with the remaining tomatoes, olives and peppers. Lower the heat to medium-low (5 out of 10 on induction), cover the pan with a lid, and let it cook for about 20 minutes. Once done, remove the pan from the heat. Let it sit, covered, for about 5 minutes.

Finish and Serve: Garnish with fresh parsley and lemon wedges. Serve hot and enjoy!

Equipment Needed

Dietary

Allergens