One Pan Spanish Chicken and Rice

Bev discovered four chicken thighs in the fridge that needed to be cooked and when I went on line looking for recipes, I came across a Pioneer Woman site titled 60 Best Chicken Thigh Recipes for an Easy Weeknight Meal - it's a compilation of recipes from other folks.  After looking at all of them with the criteria of not making a trip to the store, I settled on the recipe for One Pan Spanish Chicken and Rice which came from the “Crème De La Crumb” blog.  I generally followed the recipe but only made ¾ of the spice mix and and I used skin on thighs and Bev decided it needed some peas and carrots.

One Pan Spanish Chicken and Rice - Adapted from Crème De La Crumb

Ingredients:

4 chicken thighs

3 tablespoons vegetable or canola oil

1 cup uncooked white rice

2¼ cups low sodium chicken broth

1 tbsp lemon juice

½ cup diced carrots

½ cup frozen peas

chopped parsley - for garnish

Spanish seasoning mix

1½ teaspoons smoked paprika

¾ teaspoon garlic powder

¾ teaspoon salt

¾ teaspoons ground cumin

¾ teaspoon chili powder

¾ teaspoon coriander

¼ teaspoon Italian seasoning

Instructions:

In a small bowl whisk together all ingredients for the Spanish seasoning mix. Divide in half and set aside.

Place chicken in a medium bowl. Drizzle with 2 tablespoons oil, then add spices to the bottom of the thigh and under the skin on the other side.

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)

Add rice, chicken broth, lemon juice, peas, carrots, 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 at an internal temperature above 170F.

Garnish with chopped parsley and serve immediately.

The Verdict:

We thought it was very good and lived up to the easy week night meal category.  Bev thought it was a little greasy so next time I’ll pour off the fat prior to adding the broth to the pan.  I would make it again but after I try several more of the 59 remaining on the Pioneer Woman site.

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Have a great day and thanks for stopping by Almost Heaven South.

Larry

8/22/24 meal dates