One pan spanish chiken and rice



5 Chicken thighs, bone in and optional skin on
Salt and freshly ground black pepper
1 Tsp. garlic powder
1 Tbsp.Lolive oil
1 large onion, chopped
6oz | 160g (6 pieces) shortcut bacon trimmed of all fat, chopped (or smoked ham)
3 Garlic cloves, minced
2 Tsp. sweet paprika
½ Tsp .crushed saffron threads (or ¾ teaspoon imitation saffron powder is fine to use)
2 Vine ripened tomatoes, diced (or 1 small can diced tomatoes including juice)
1 C. jarred fire roasted peppers in garlic (Piquillo), cut into strips
1½ C. water mixed with 2 teaspoons vegetable stock powder (or use chicken broth)
½ C. dry white wine *See Notes
1½ C. long-grain white rice
¾ C. frozen peas (not thawed)
Chopped fresh flat-leaf parsley, for garnish


1-Preheat an oven to 200C | 390F.
2-Wash and pat chicken dry with a paper towel. Season with salt, pepper and garlic powder. Heat a small amount oil in a 10-12 inch cast iron pan over medium-high heat until hot but not smoking.
3- Sear chicken thighs skin-side down, turning once until golden brown on both sides, (about 3 minutes each side).
4-Transfer chicken to a plate.
5-Pour out half of the fat from skillet and add onion and bacon.
6-Fry, stirring, until onion has softened and bacon has crisped (about 5 minutes).
7- Add the garlic, paprika and saffron; cook until fragrant. Add tomatoes and peppers, fry until soft. Stir through the stock (or broth) and wine, stirring all ingredients to combine well.
8- Salt to season (if needed)
9-Add rice and allow to simmer, uncovered, for about 5 minutes, while stirring occasionally.
10-Return the chicken and any juices from the plate to the pan; cover with a double layer of foil and transfer to the oven to bake for 40 minutes.
11-Uncover the pan and check that rice is tender and the liquid has been absorbed.
12- Change oven setting to grill/broil (on medium-high heat – depending on your oven).
13- Transfer chicken pieces to a clean plate; stir peas through the rice, covering them with the hot rice as much as possible; place the chicken back on top of the rice and grill/broil for about 10 minutes OR until the chicken is golden and crisp, and the peas are cooked through. Garnish with fresh chopped parsley.

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