Description
One Pan Spanish Chicken and Rice is a vibrant, comforting dish that seamlessly blends tender chicken with aromatic spices, colorful bell peppers, and fluffy rice. This all-in-one meal bursts with flavor while being easy to prepare and clean up, making it perfect for weeknight dinners or festive gatherings. Let the delightful aroma transport you to Spain as you enjoy this culinary masterpiece that promises seconds!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (approximately 680g)
- 4 cloves fresh garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium onion, chopped
- 1 cup long-grain rice (200g)
- 1 can (14.5 oz) diced tomatoes
- 2 cups low-sodium chicken broth (480ml)
- 1 tsp saffron threads (optional)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Chop the bell peppers and onion into bite-sized pieces; set aside.
- In a large skillet over medium heat, add olive oil. Sauté minced garlic and onions until fragrant (about 2 minutes). Add bell peppers; sauté for another 5 minutes.
- Add chicken breasts to the skillet, seasoning generously with salt and pepper. Cook until golden brown on both sides (approximately 4 minutes each).
- Stir in diced tomatoes and chicken broth. Add rice and saffron if using; bring to a gentle boil.
- Reduce heat to low, cover, and simmer for about 20 minutes or until rice is fluffy and has absorbed liquid.
- Remove from heat, fluff rice with a fork, serve hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Spanish
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg