Since COVID-19 has put a temporary halt to this year’s travel plans I’ve been bringing our favorite travel destinations to our home by making the foods we’ve always enjoyed during our travels.
I know that travel restrictions have been eased and many countries are avidly awaiting the return of tourists. But right now our family isn’t quite yet ready to resume our regular travel routines which in the summer usually includes several weeks visiting our daughter in Italy and a cruise around the Med. So until we are ready to resume our normal traveling lifestyle we’ll just have to make do with enjoying homemade dishes from the countries we love to visit.
Recently I’ve had a hankering for Spanish cuisine, it reminds me of fun filled days spent wandering Barcelona or exploring sunny Ibiza and the Canary Islands. So I’ve been putting together some of my favorite Tapas and other Spanish dishes to enjoy with my pitcher of Cava Sangria.
One of our favorites is Spanish Chicken and Rice. It’s pretty easy to make, you use just 1 skillet! I love the taste and smell of the spices used to create this simple dish. I make a seasoning mix to use in this dish, I usually make a jar and keep it on hand to use on other dishes we love. I hope you’ll love it too!
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Spanish Chicken & Rice
6 Chicken thighs – remove the skin
3 Tbs. Olive OIl
1 Cup long grain white rice
2 1/4 cup chicken broth
Spanish Seasoning Mix (recipe below)
Make 1 recipe of Spanish Seasoning Mix
2 Tsp. Smoked Paprika
2 Tsp. Garlic Powder
1 Tbs. Salt
1 Tsp. Ground Cumin
1 Tsp. Chili Powder
1 Tsp. Ground Coriander
1/2 Tsp. Italian Seasoning
Place chicken thighs in a bowl and toss in 2 Tbs. Olive Oil until well coated.
Rub 1/2 of the Spanish Seasoning Mix on the chicken. Be sure you rub it on all sides of the chicken thighs.
Heat remaining Olive Oil in a skillet. Cook chicken about 3 minutes on each side until browned. Remove from heat and set aside. Chicken will not be cooked at this point.
Add rice, chicken broth, and other half of seasoning mix to the skillet. Squeeze 1/2 of the lemon over all and combine well. Place chicken thighs on top of the rice and cover.
Cook for 25 minutes or until all the liquid is absorbed and the rice is tender and chicken is fully cooked.
Garnish with slices of the remaining lemon half and chopped cilantro. Serve hot.
- Instead of long grain rice I sometimes use frozen cauliflower rice. When I do this I reduce the chicken broth to 1 1/4 cups and cook until the chicken is fully done. If it is too watery I remove the lid and cook until the liquid has evaporated.