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Chicken & Spanish Rice

Americanized Spanish rice and flavorful chicken.
Print Recipe
Course Main Course
Cuisine American

Equipment

  • 10" Cast Iron Skillet
  • Lid for the skillet

Ingredients
  

  • 6 Chicken Thighs Boneless, Skinless. Trimmed, rinsed, dried
  • 3 tbsp Vegetable Oil
  • 1 cup Long grain white rice
  • 2 cups Chicken broth
  • 1 Lemon
  • 2 tbsp Cilantro or Parsely, chopped for garnish
  • 1 Shallot or 1/2 onion
  • 2 tsp Tomatpo Paste
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper

Seasoning

  • 2 tsp Paprika
  • 1 tsp Garic Powder optionally add a bit more
  • 1 tsp Salt
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1/4 tsp Cayenne Optional
  • 1 tsp Coriander
  • 1 tsp Italian Seasoning Oregano, Thyme, Rosemary, Parsley

Instructions
 

  • Combine seasoning and dived in half. Make lemon twists from the lemon skin for ganrnish, then juice the lemon and reserve.
  • Toss chicken with 2 tbsp of oil and 1/2 of the seasoning.
  • Add 1 tbsp oil to the skillet and brown the chicken on both sides 2-3 minutes. The chicken will not be cooked through. Work in batched and move to a plate when done.
  • Add more oil if needed, then add the shallot (or onion) and cook briefly. Add rice, stirring gently until it just starts to turn golden.
  • Add chicken stock, tomato paste, juice from the lemon, and remaning spice mix, and addtional salt and pepper. Stir everything together, then layer the chicken on top.
  • Bring to a boil, then reduce heat to low, cover the skillet and simmer until all the liquid is absorbed and the rice is tender. Remove from heat and let stand 10 minutes before serving.
  • Garnish with cilantro (or parsely) and lemon twists.

Notes

Try this with limes and oranges?
Perhaps add some soaked red or white beans?
Tried this recipe?Let us know how it was!