One Pan Spanish Chicken and Rice Delight

Hey there! Looking for a dinner that’s super tasty and doesn’t leave you with a mountain of dishes to wash? Then you’ve got to try this One Pan Spanish Chicken and Rice. It’s one of those meals that feels special enough for a weekend but is easy enough for a busy weeknight. Plus, who doesn’t love a meal where everything cooks together in one pan? It’s a winner in my book!

Ingredients Needed

* 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
* 2 teaspoons smoked paprika
* 2 tablespoons olive oil
* 1 cup uncooked rice (like Arborio or Valencia for a traditional Spanish feel, but any medium grain will work)
* 1 (16 ounce) jar of your favorite salsa (or 1.5 cups of crushed tomatoes)
* 1 ¼ cups low sodium chicken broth
* 1 small onion, chopped
* 1 small bell pepper (any color), chopped
* 2 cloves garlic, minced
* Salt and pepper to taste

Step By Step Making

1. First up, let’s get that chicken seasoned. In a bowl, toss the chicken chunks with the smoked paprika, a pinch of salt, and some pepper. Make sure each piece is nicely coated.
2. Grab a large, oven-safe skillet or a Dutch oven. Heat the olive oil over medium high heat. Add the seasoned chicken and cook it until it’s nicely browned on all sides. You don’t need to cook it all the way through, just get a good sear on it. Once browned, take the chicken out of the pan and set it aside on a plate for a moment.
3. Lower the heat to medium. If there’s a lot of extra oil, you can drain some of it, but leave about a tablespoon in the pan. Add the chopped onion and bell pepper to the skillet. Cook them, stirring often, until they start to soften up, which should take about 5 to 7 minutes.
4. Now, toss in the minced garlic and cook for just another minute until you can smell its wonderful aroma. Be careful not to burn the garlic.
5. Pour in the uncooked rice. Stir it around for about 1 minute to toast it a little. This helps the rice absorb the flavors better.
6. Next, add the jar of salsa (or crushed tomatoes) and the chicken broth to the skillet. Give everything a good stir to combine.
7. Bring the mixture to a simmer. Once it’s bubbling gently, return the browned chicken pieces back into the pan, nestling them into the rice mixture.
8. Cover the skillet tightly with a lid. Reduce the heat to low and let it simmer gently for about 20 minutes, or until the rice is tender and most of the liquid has been absorbed. Try not to lift the lid too often, as this lets the steam escape.
9. Once the rice is cooked and the chicken is done through, give everything a gentle stir. Taste and add more salt and pepper if you think it needs it.
10. Serve hot, right out of the pan! You can garnish with some fresh chopped parsley if you like.

Nutritional Value

A serving of this Spanish Chicken and Rice is packed with goodness. On average, you’re looking at around 450-500 calories per serving. It contains about 30-35 grams of protein, which is fantastic for keeping you full and building muscle. You’ll also get roughly 50-55 grams of carbohydrates for energy.

Health Benefits

This dish is more than just delicious; it’s good for you too! Chicken is a great source of lean protein, essential for muscle repair and keeping you feeling satisfied. The rice provides your body with needed energy. Including vegetables like onions and bell peppers adds vitamins and fiber, which are great for your digestion and overall health. The spices, like paprika, can also have anti-inflammatory properties. Eating a balanced meal like this helps keep your energy levels steady and supports a healthy lifestyle. It’s a hearty and nourishing meal that can be part of a balanced diet.

Disclaimer: This recipe information is provided by pezni for general informational purposes only.