ONE PAN SPANISH CHICKEN AND RICE 2
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ONE PAN SPANISH CHICKEN AND RICE

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.

ONE PAN SPANISH CHICKEN AND RICE 2

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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)
  4. 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.
  5. Garnish with lemon slices and freshly chopped cilantro or parsley and serve immediately.

Notes

*Coriander is found in the spice section of any typical grocery store. In a pinch, cumin can be used as a substitute.

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