One-Pot Spanish Chicken and Rice Skillet

Made in one pot and in only 30 minutes, this spanish chicken and rice skillet is jam-packed with juicy chicken legs and tons of spicy fluffy rice.---the secret is in the homemade spice rub!

4.62 from 26 votes

One-Pot Spanish Chicken and Rice Skillet

Made in one pot in only 40 minutes, this Spanish chicken and rice is packed with juicy chicken legs and tons of spicy fluffy rice. The secret is in the homemade spice rub!

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 410kcal

Ingredients

2 teaspoons ground cumin
2 teaspoons ground paprika
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 lb chicken legs (about 4 medium)
2 tablespoons vegetable oil
1 medium yellow onion, finely diced
3 medium cloves garlic, minced
2 tablespoons tomato paste
1 cup dry long-grain white rice
2-1/2 cups chicken broth
2 tablespoons freshly-squeezed lime juice
2 tablespoons minced fresh cilantro

Instructions

In a small bowl, combine cumin, paprika, chili powder, onion powder, oregano, salt, and pepper. Divide spice mixture in half and rub half of it all over chicken legs. Set remaining half aside.
Heat a large skillet over medium-high heat. Add vegetable oil and swirl to coat pan. Place spice-rubbed chicken legs in a single layer in pan and sear on all sides, turning occasionally until golden-brown (about 3-4 minutes). Transfer chicken to a plate and set aside.
In same skillet over medium-high heat, sauté onion in drippings until translucent. Reduce heat to medium and add garlic, tomato paste, rice and remaining spice mixture to pan and cook 2-3 minutes.
Pour chicken broth into pan and bring to a simmer. Reduce heat to medium-low and nestle chicken back into pan. Cover pan and let Spanish rice simmer 20-25 minutes or until rice is tender and chicken registers 165F. Season rice with additional salt and pepper to taste if needed.
Just before serving, squeeze fresh lime juice over Spanish rice and sprinkle with cilantro. Serve hot and enjoy!

Video

Notes

Storing Instructions

Store chicken and rice in refrigerator up to 6 days.

Nutrition