One Pan Spanish Chicken and Rice

One Pan Spanish Chicken and Rice

from lecremedelacrumb.com
30 min
4 servings

Easy one pan Spanish chicken and rice is made with simple seasoning that come together with zesty, bold flavors in this one pot, 30 minute meal.

Ingredients

  • 4 boneless skinless chicken breasts (OR 6 chicken thighs)
  • 3 tablespoons vegetable or canola oil
  • 1 cup uncooked white rice
  • 2 ¼ cups low sodium chicken broth
  • 1 lemon
  • chopped cilantro or parsley (for garnish)
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon coriander ((see note))
  • ¼ teaspoon Italian seasoning

Directions

  1. 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. 2

    Place chicken in a medium bowl. Drizzle with 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. 3

    Drizzle a large skillet with 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. 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. 5

    Garnish with lemon slices and freshly chopped cilantro or parsley and serve immediately.