Description
A vibrant, one-pan Spanish-inspired dish featuring golden rice, juicy chicken thighs, and bold spices. Perfect for sharing or saving as leftovers.
Ingredients
4 boneless, skin-on chicken thighs
1 cup Bomba rice
2 ½ cups low-sodium chicken broth
1 small yellow onion, diced
1 red bell pepper, thinly sliced
2 garlic cloves, minced
1 medium tomato, crushed
1 tsp smoked paprika
½ tsp turmeric
½ cup frozen peas
Olive oil
Salt and pepper to taste
Lemon wedges
Fresh parsley (optional)
Instructions
Heat oil in a skillet. Sear chicken until golden, then set aside.
Sauté onion, garlic, and bell pepper. Add paprika and turmeric.
Stir in tomato. Add rice and coat evenly.
Return chicken to pan and pour in broth. Simmer uncovered 20 minutes.
Add peas, continue cooking until rice is tender and bottom is crisp.
Let rest 5 minutes before garnishing with lemon and parsley.
Notes
You can use Arborio rice if Bomba isn’t available.
Add more broth if rice seems dry during cooking.
Resting before serving helps flavors settle.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: One-Pan
- Cuisine: Spanish-Inspired
Nutrition
- Calories: 425
- Fat: 19g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 140mg
Keywords: chicken paella, one-pan paella, paella with chicken, Mediterranean rice dish