Description
Juicy chicken thighs are seared and simmered in a smoky, tomato-based rice with sweet bell peppers and spices, all cooked in one pot for a rich and comforting Spanish-inspired meal.
Ingredients
Units
Scale
- 5 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili flakes (optional)
- 1 cup long grain rice, rinsed
- 1 1/2 cups chicken broth
- 1 cup crushed tomatoes
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet or cast iron pan over medium heat.
- Season chicken thighs with salt, pepper, and a bit of smoked paprika. Sear them skin-side down until golden, about 5-6 minutes per side. Remove and set aside.
- In the same skillet, sauté onion, garlic, and red bell pepper for 2-3 minutes until softened.
- Stir in the remaining paprika, cumin, and chili flakes.
- Add rice, crushed tomatoes, and chicken broth. Stir to combine and season to taste.
- Nestle the chicken thighs back into the skillet, skin-side up.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the rice is tender and chicken is cooked through.
- Remove from heat and let rest for 5 minutes before serving.
- Garnish with fresh parsley and serve warm.
Notes
- Make sure to rinse the rice thoroughly to avoid excess starch and ensure fluffiness.
- Adjust spice level by adding more or less chili flakes.
- Use boneless thighs for a quicker cook time if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 120mg
