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Published on Updated on October 13, 2023
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Juicy Chicken Thighs Spanish Rice Recipe – this delicious one pot meal is loaded with healthy ingredients like freshly chopped tomatoes, celery rib, chopped red bell pepper, green peas and onion. The warm rice is infused in flavorful Spanish spices. YOU are going to love this easy dinner recipe!
Let me prove YOU how easy this Chicken Thighs Spanish Rice Recipe is:
First you will cook the chicken thighs until golden brown color. Then you will remove the meat and cook the vegetables. Lastly, all you will need is to add the chicken broth and rice to the pot and simmer it, when it is half way done cooking add cooked chicken pieces over the top and simmer more.
That is it!!! A Super Easy Meal!!! This fantastic chicken recipe is 700% worth a try! It is full of flavor and vitamins, one of the reasons I love Spanish recipes!
I like to make it on Tuesdays instead of Taco Tuesday, that way my family and I can try a new Spanish recipe once a week… AND GUESS WHAT?!? This one is a KEEPER!
Scroll down to get a printable recipe & if YOU want more Delicious Recipes Update come over & follow Munchkin Time on my favorite social media, where I share Recipe Updates & more:
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Ingredients YOU will need to make Spanish Rice:
- 1 – 1½ lb boneless skinless chicken thighs, cut into 1½ inch pieces
- 2 tablespoons all-purpose flour
- ½ teaspoons pepper
- 1 teaspoon Kosher salt, more if desired
- 4 teaspoons plus 1 tablespoon extra virgin olive oil
- 1 red bell pepper, cubed
- 1 medium onion, diced
- 1 celery rib, chopped
- 1½ cups uncooked long grain rice, rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2¼ cups chicken broth
- 2 cups tomatoes, diced
- 1 cup frozen peas, thawed
If you make this Chicken Thighs Spanish Rice Recipe PLEASE tag @munchkintimeblog on Instagram, I would LOVE to see your creation! Thank you!
Step One
Using a flat plate, combine 2 tablespoons of flour, ½ teaspoon black pepper, 1 teaspoon Kosher salt, then toss chicken thighs pieces to coat.
Step Two
Pour 4 teaspoons of olive oil into a dutch oven and heat over medium-high heat.
Add chicken and brown it, stirring few times, cook until chicken is cooked thru, remove from the pan.
Step Three
Using the same dutch oven, heat 1 tablespoon of olive oil over medium heat. Add 1 cubed red bell pepper, 1 diced onion and 1 chopped celery rib, cook for about 3-4 minutes, stirring few times.
Step Four
After onion is done cooking stir in 1½ cups of rice, 1 teaspoon cumin, 1 teaspoon chili powder, 2¼ cups chicken broth, 2 cups diced tomatoes, 1 cup peas, and more salt to taste if desired.
Step Five
Bring it to a boil, then reduce the heat, cover and simmer for 10 minutes. Open the lid and place browned chicken over the top of the rice, don’t stir in.
Step Six
Cover and simmer for 10 more minutes or until rice it cooked thru.
Garnish with chopped parsley. Enjoy!
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Chicken Thighs Spanish Rice Recipe
Love Keil
Juicy Chicken Thighs Spanish Rice Recipe – this delicious one pot meal is loaded with healthy ingredients and juicy chicken thighs. The warm rice is infused in flavorful Spanish spices and fresh vegetables. This recipe is a Keeper!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Chicken Recipe, Dinner, One Pot Meal
Cuisine Spanish
Servings 6
Calories 362 kcal
Equipment
Ingredients
- 1 - 1 1/2 lb boneless skinless chicken thighs cut into 1 1/2 inch pieces
- 2 tablespoons all-purpose flour
- 1/2 teaspoons pepper
- 1 teaspoon Kosher salt more if desired
- 4 teaspoons plus 1 tablespoon extra virgin olive oil
- 1 red bell pepper cubed
- 1 medium onion diced
- 1 celery rib chopped
- 1 1/2 cups long grain rice uncooked, rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 1/4 cups chicken broth
- 2 cups tomatoes diced
- 1 cup peas frozen, thawed
- fresh parsley chopped optional
Instructions
Using a flat plate, combine 2 tablespoons of flour, 1/2 teaspoon black pepper, 1 teaspoon Kosher salt, then toss chicken thighs pieces to coat.
Pour 4 teaspoons of olive oil into a dutch oven and heat over medium-high heat. Add chicken and brown it, stirring few times, cook until chicken is cooked thru, remove from the pan.
Using the same dutch oven, heat 1 tablespoon of olive oil over medium heat. Add 1 cubed red bell pepper, 1 diced onion and 1 chopped celery rib, cook for about 3-4 minutes, stirring few times.
After onion is done cooking stir in 1 1/2 cups of rice, 1 teaspoon cumin, 1 teaspoon chili powder, 2 1/4 cups chicken broth, 2 cups diced tomatoes, 1 cup peas, and more salt to taste if desired.
Bring it to a boil, then reduce the heat, cover and simmer for 10 minutes. Open the lid and place browned chicken over the top of the rice, don't stir in.
Cover and simmer for 10 more minutes or until rice it cooked thru.
Garnish with chopped parsley. Enjoy!
Notes
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Nutrition
Calories: 362kcalCarbohydrates: 48gProtein: 28gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 109mgSodium: 830mgPotassium: 611mgFiber: 4gSugar: 5gVitamin A: 1356IUVitamin C: 43mgCalcium: 49mgIron: 2mg
Tried this recipe?Let us know how it was!
Q. Did you like this Spanish Rice Recipe?
Let me know in the comments below, I would love to hear from you!
Thank you for stopping by!
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5 Comments
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Rebecca
May 3, 2018 at 4:12 PM ·Reply
Natalie, I would like to know before I score the easy spanish rice recipe with thighs why you believe long grain rice can be cooked in the amount of time you indicate in your recipe?
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December 8, 2017 at 7:27 AM ·Reply
Pinned! Sounds amazing! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
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Munchkin Time
December 17, 2017 at 6:36 AM ·Reply
Thank you for the invitation! Can’t wait to check it out! 🙂
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December 6, 2017 at 10:38 AM ·Reply
I love everything about this recipe. It looks so very yummy. I pinned this recipe, and I look forward to having it saved so I can try it out. I love the colors this recipe has.
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Munchkin Time
December 17, 2017 at 6:35 AM ·Reply
Thank You Natalie, I am so glad you like it, it is worth a try!:)
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