One pan Spanish chicken and rice is an easy weeknight meal that can be made within 30 minutes. Inspired with Arroz Con Pollo, this rice and chicken dish is loaded with Spanish flavors.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main
Cuisine: Spanish
Servings: 4
Author: Preeti
Equipment
Heavy bottom pan/skillet
Ingredients
For the seasoning
1tablespoonground cumin
1tablespoonsalt
1tablespoongarlic powder
1tablespoonpaprika
1teaspoonblack pepper powder
1tablespoonground coriander
½tablespoondried oregano
¼teaspoonthymeoptional
For marinating the chicken
500gramschickenchicken with bone preferred or use chicken thighs
1tablespoonlemon juice
1tablespoonoil
1tablespoonof the prepared seasoning
Other ingredients
Bay leaf
1onion
½green bell pepperdiced
½red bell pepperdiced
1teaspoongarlicfinely chopped
2cupschicken brothlow sodium chicken broth
¼cuptomato sauce
1cupuncooked white ricebasmati rice
½cuppeasoptional
2tablespoonseasoning
Cilantro to garnish
Instructions
In a small bowl, combine all the ingredients mentioned under seasoning. Set this aside.
In a mixing bowl, combine chicken with lemon juice, oil and 1 tablespoon of the prepared seasoning. Keep it aside.
Heat 2 tablespoon of oil in a large pan over medium high heat.
Sear the chicken until brown on each side. Remove and keep it aside on a plate.
In the same pan, add bay leaf, onion and bell peppers. Sauté for 2 minutes or until soften.
Add garlic and sauté for 30 seconds.
Add rice, stir to combine. Cook it for a minute.
Add 2 tablespoon of the prepared seasoning. Combine and cook for a minute.
Add chicken broth and tomato sauce. Combine and bring it to a boil. (Taste the water and add salt or pepper, if required).
Add peas and the chicken back to the pan. Reduce the heat to low. Cover and cook for 20 minutes. Remove from heat.
Spanish chicken rice is ready. Cover and set it aside for 10 minutes.
Garnish with cilantro leaves. Serve with some lemon wedge.
Video
Notes
Rice to water ratio - If you are following this recipe and using basmati rice then 2 and ¼ cups of liquid is enough to cook 1 cup of rice in a pan. But if you are using any other variety (brand) of rice then the rice to liquid ratio will be different. Check the package instruction for the rice to liquid ratio.
Cooking time - Though a cooking time of 20 minutes is perfect sometimes it may differ. So it is better to check once after 15 minutes of cooking. If there is no cooking liquid in the base of the pan then add some cooking liquid and continue to cook until the rice is completely cooked.
Spanish seasoning - You will not require the entire seasoning that we prepared. You can keep the excess seasoning in an airtight container in the freezer. Stays good for 2-3 months.
You can increase or decrease the quantity of the seasoning in the recipe as per your taste.
Add some red pepper flakes or cayenne pepper to make it spicier.
Once the dish is ready, keep it covered undisturbed for 10 minutes. This step is important as the rice will absorb the moisture from the pan and become soft and moist. Give 10 minutes of resting time to the dish.