One Pot Spanish Chicken and Rice
Smoky seasoned chicken thighs bake on top of Spanish rice in this easy one pot dish.
Servings: 4
Calories: 565kcal
Equipment
- 5-6q Dutch oven
Ingredients
- 8 chicken thighs boneless and skinless
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon cumin
- sea salt and pepper
- 2 cloves garlic crushed
- 1 onion diced
- 1⁄2 lemon juice of
- 1 roasted red pepper diced
- 1.5 cups white rice jasmine or basmati
- 1 can Rotel or diced tomaotes
- 1.5 cups chicken stock
- ¼ cup chopped black olives
Instructions
- Season the chicken thighs with the paprika, turmeric and cumin as well as sea salt and ground pepper.
- Add olive oil to a dutch oven and heat to medium heat. Sear both sides of the chicken thighs then remove from the pan.
- Add the onions and garlic then saute until tender.
- Squeeze the lemon juice into the skillet and deglaze the pan.
- Add the rice, stock, roasted red pepper, tomatoes and olives then stir well to combine.
- Place the chicken thighs on top of the rice then place the lid on the dutch oven.
- Bake in the oven at 350℉ for 30 minutes.
Notes
* If you don't have a Dutch oven, you can use an oven safe skillet with a lid.
Nutrition
Calories: 565kcal | Carbohydrates: 64g | Protein: 47g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 197mg | Sodium: 575mg | Potassium: 779mg | Fiber: 2g | Sugar: 3g | Vitamin A: 376IU | Vitamin C: 14mg | Calcium: 66mg | Iron: 3mg