- Season chicken thighs with salt and black pepper.
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In a large, oven-safe skillet or Dutch oven, heat olive oil over medium-high heat.
- Add chicken thighs, skin side down, and sear for 3-4 minutes until golden brown. Flip and sear the other side for an additional 3-4 minutes. Remove chicken from the skillet and set aside.
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In the same skillet, add chopped onion, diced bell pepper, and minced garlic. Sauté for 3-4 minutes until vegetables are softened.
- Add brown rice to the skillet and stir to coat with the vegetable mixture.
- Pour in diced tomatoes with their juices, smoked paprika, ground cumin, dried oregano, and cayenne pepper. Mix well.
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Place the seared chicken thighs on top of the rice mixture.
- Pour chicken broth over the chicken and rice.
- Bring the mixture to a simmer, cover with a lid, and transfer the skillet to a preheated oven at 375°F (190°C).
- Bake for 35-40 minutes or until the rice is cooked, and the chicken reaches an internal temperature of 165°F (74°C).
- In the last 10 minutes of cooking, add frozen peas to the skillet.
- Remove from the oven, fluff the rice, and garnish with chopped fresh parsley.
- Serve the One-Pot Spanish Chicken and Rice with lemon wedges for a burst of citrusy flavor.
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