One-Pot Spanish Chicken and Rice Skillet
Made in one pot and in only 40 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!
Servings 4 servings
Ingredients
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 lb chicken legs or drumsticks (about 4 medium)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry white rice
- 2-1/2 cups chicken broth
- 2 tablespoons lime juice
- 2 tablespoons minced fresh cilantro
Instructions
- In a small bowl, combine cumin, paprika, chili powder, onion powder, Italian seasoning, salt, and pepper. Divide spice mixture in half and rub half of it all over chicken legs. Set remaining half aside.
- Heat oil in a large skillet over medium-high heat. Place spice-rubbed chicken legs in pan and sear on all sides, turning occasionally until golden. (about 3-4 minutes) Transfer to a plate and set aside.
- In same skillet, saute onion in drippings until translucent and fragrant. 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 cooked and chicken registers 165F.
- Just before serving, squeeze fresh lime juice over Spanish rice and sprinkle with cilantro. Serve hot and enjoy!