30 Minute Spanish-inspired Chicken (Thighs) and Rice

I am so excited about this month's Fantastical Food Fight because it is all about 30-minute meals. I am so excited to see what my fellow bloggers come up with for you. Here we are making Spanish-inspired Chicken (Thighs) and Rice.  I was inspired by a recipe I saw on Le Creme de la Crumb but of course, I had to make it my own.

It starts with a Spanish spice mix.  I haven't seen one premade that suits my flavor pallet, so I make it fresh. You will use this whole recipe below in your dish, so make more if you like it!

2 t smoked paprika
1 t rosemary
1 t garlic powder
1 t salt
1 bay leaf
1 t ground cumin
1 t chili powder (use a good one!)
1 t coriander

Whisk the spices together in a bowl.  Set aside.

Next, you make the dish using this recipe below:

Yield: 4

Author: Terri Steffes

30 Minute Spanish-inspired Chicken (Thighs) and Rice

Delicious! Easy! 30 minutes! One pan!

prep time: 10 Mcook time: 20 Mtotal time: 30 M

ingredients:

• 6 chicken thighs (deboned and skinned)
• 3 T oil
• 1 c uncooked white rice 
• 2 1/4 c chicken broth
• 1 lemon
• chopped cilantro for garnish
• 7 t Spanish seasoning

instructions:

How to cook 30 Minute Spanish-inspired Chicken (Thighs) and Rice

1. Slice the lemon in half, slice one half in thin slices. Reserve the other half.
2. In a bowl, drizzle 3 T of oil over the chicken, coating well.
3. Using half of the spices, rub on both sides of the thighs.
4. In a large skillet, add the remaining oil and heat to medium heat.
5. Cook chicken for 3-4 minutes on each side until crispy brown.
6. Transfer chicken to a plate, and reserve.
7. To the skillet add the rice, broth, the juice of the reserved lemon half, the rest of the spice mix and stir.
8. Return chicken to the skillet. Cover and cook for 20 minutes until liquid is absorbed, rice is cooked and chicken is no longer pink.
9. To serve:  Fill a bowl with 1/4 of the rice mixture.  Add chicken pieces on top. 
10. Garnish with the lemon and cilantro.
11. Remember to remove bay leaf!

NOTES:

Toast the spices before using to bring out the full flavor of the spices.
Toast the rice before adding liquid, until rice is golden brown.
Add a can of crushed tomatoes and reduce broth to 1 1/4 cups.
Add 1 c chopped onion. Cook the onion in the oil before adding rice.
Can use chicken breasts, but the dish is overall drier.

Calories
708.16

Fat (grams)
38.19

Sat. Fat (grams)
8.91

Carbs (grams)
43.31

Fiber (grams)
1.21

Net carbs
42.10

Sugar (grams)
1.19

Protein (grams)
50.34

Sodium (milligrams)
3519.72

Cholesterol (grams)
252.40

Created using The Recipes Generator

My family is vacationing in Spain in two weeks.  We are prepping ourselves by cooking Spanish food for the days preceding the trip. When we made this, we really enjoyed it.  I cannot wait to share with you all the dishes we made at home to get ready for our trip!

Beautiful chicken thighs cooking with spices and oil.

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