Easy Skillet Chicken Thighs & Rice Recipe

Looking for a quick and easy one-pan recipe? Try this authentic Spanish-style chicken thighs and rice recipe by MOMables – Laura Fuentes on YouTube for a satisfying weeknight mealtime with your family!

Materials:

• 3 tablespoons of olive oil, divided
• 6 pieces of chicken thighs, bone-in, and skin-on
• 1 white onion, diced
• 1 red bell pepper, diced
• 2 cloves of garlic, minced
• A pinch of saffron threads or 1 teaspoon of smoked paprika
• ½ teaspoon of salt
• 1 bay leaf, optional
• 1 cup of long-grain white rice
• 2¼ cups of chicken broth
• ¾ cup of frozen peas

Directions:

Step 1

Place a large skillet pan on a stove over medium-high heat, add about a tablespoon of oil, then let it heat up before adding the chicken thighs with their skin side down. Cook them for about 2 minutes on each side until they’re browned evenly. Remove the chicken and transfer them to a plate, then set them aside. Using the same skillet pan, heat the remaining oil including the drippings of the chicken over medium-high heat. Add in the onions, bell peppers, and garlic, then cook them until softened and translucent or for about 1 minute. Season it with saffron or paprika, salt, and bay leaf, then continue to saute them until they turned golden brown for about 3 minutes.

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Step 2

Lower the heat to medium before stirring in the rice, let it cook for one more minute while constantly stirring, then pour the chicken broth, and give it a good stir. Put the mixture back in the pan at the top of the rice mixture, then bring this to a simmer, and cover with a lid. Let it cook for about 30 minutes. Five minutes before it is done cooking, add the frozen peas on top and put the lid back on. Let it cook until the chicken reaches an internal temperature of 175°F and the rice is tender, then remove the pan from the heat. Serve and enjoy!

*All image credit belongs to MOMables – Laura Fuentes via YouTube. Follow and subscribe to her channel for more!

Easy Skillet Chicken Thighs & Rice Recipe