One Skillet Spanish Chicken and Rice

Coat chicken thighs in olive oil and half of the seasoning.

Let the chicken marinate if time allows.

Heat a skillet and add olive oil.

Brown the chicken thighs on each side for about 3 to 4 minutes, adjusting time for thicker thighs.

Set the browned chicken aside.

In the same skillet, add olive oil and rice, toasting the rice until golden.

Add the remaining seasoning to the rice and toast for a few seconds.

Pour in the chicken broth.

Place the browned chicken on top of the rice.

Cover and cook for about 20 to 25 minutes.

Once done, remove the chicken, fluff the rice, and place the chicken back on top.

Garnish with cilantro and lemon and lime wedges.

Equipment Needed

Allergens