Description
This one pot Spanish Chicken & Rice is packed with flavor and simple to make.
Ingredients
Units
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- 6 bone in chicken thighs, skin on
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 8 pieces extra thick bacon, cut into 1” pieces
- 1 tablespoon minced garlic
- 1 1/2 tablespoons ground cumin
- 1/2 cup dry white wine
- 1 1/2 cups chicken broth
- 1 1/2 cup long grain rice
- 3/4 cup frozen peas
- 14.5 oz can fire roasted diced tomatoes
Instructions
- Preheat oven to 400 degrees.
- In a large cast iron or oven safe skillet heat olive oil over medium high heat until very hot but not smoking.
- Add chicken thighs and cook sear for 3-4 minutes on each side.
- Remove chicken to plate.
- Add onion and bacon to skillet and cook until onions are soft and bacon is crispy, about 7 minutes.
- Add garlic, cumin, wine and broth and stir to mix.
- Add rice, peas and tomatoes.
- Stir well and simmer 5 minutes.
- Remove from heat, add chicken back to pan and cover with two layers of aluminum foil.
- Place skillet in oven and cook for 40 minutes.
- Remove and serve immediately.
- Prep Time: 18 mins
- Cook Time: 40 mins
- Category: Entree
- Method: stovetop
- Cuisine: Spanish
Nutrition
- Serving Size:
- Calories: 739
- Sugar: 3.4 g
- Sodium: 727.8 mg
- Fat: 53.7 g
- Carbohydrates: 19.9 g
- Protein: 40.2 g
- Cholesterol: 213.8 mg