An easy pan Spanish chicken and rice, this is made with simple spices that combine with bold flavors in 30 minutes of cooking in a pot.
- 4 boneless skinless chicken breasts, OR 6 chicken thighs
- 3 tablespoons vegetable or canola oil
- 1 cup uncooked white rice
- 2 1/4 cups low sodium chicken broth
- 1 lemon
- chopped cilantro or parsley, for garnish
Spanish seasoning mix
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon coriander (see note)
- 1/4 teaspoon Italian seasoning
- In a small bowl whisk together all ingredients for the Spanish seasoning mix. Divide in half and set aside. Cut the lemon in half, then thinly slice one half – for garnish – and reserve the other half for juicing later in the recipe.
- Place chicken in a medium bowl. Drizzlewith 2 tablespoons oil, then toss to coat well. Use half of the prepared seasoning mix to rub on both sides of each piece of chicken.
- Drizzle a large skilletwith remaining 1 tablespoon of oil and bring to medium heat. Cook chicken for 2-3 minutes on each side until browned. Transfer to a plate. (It won’t be cooked through at this point)
- Add rice, chicken broth, juice from 1/2 of the lemon, and remaining seasoning mix and stir to combine. Return chicken to the pan on top of the rice. Cover and cook for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through.
- Garnish with lemon slices and freshly chopped cilantro or parsley and serve immediately.
*Coriander is found in the spice section of any typical grocery store. In a pinch, cumin can be used as a substitute.