Name: One-Pot Spanish Chicken with Chorizo and Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 bone-in, skin-on chicken thighs (about 1.5 lbs); 4 oz Spanish chorizo sausage, sliced into rounds; 1 tbsp olive oil; 1 medium yellow onion, finely chopped; 1 medium red bell pepper, chopped; 3 garlic cloves, minced; 1 tbsp smoked paprika; 1 cup Arborio or Calasparra rice; 2 cups low-sodium chicken broth; 1/2 cup frozen peas; 1 lemon, cut into wedges for serving; Salt and freshly ground black pepper to taste

This easy Spanish chicken cooks in 35 minutes and features smoky chorizo with tender, flavorful rice. Infused with rich smoked paprika and garlic, it brings the vibrant flavors of Spain straight to your family dinner table. Best served hot with a squeeze of fresh lemon juice.

Instructions

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Pat the chicken thighs dry with paper towels and season them generously on both sides with salt, pepper, and a pinch of the smoked paprika.

Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and sear until the skin is crispy and golden brown, about 6 to 8 minutes.

Flip the chicken thighs and cook for another 4 minutes, then transfer them to a plate, leaving the drippings in the pan.

Lower the heat to medium and add the sliced chorizo to the pan. Cook for 2 to 3 minutes until the chorizo starts to release its fragrant red oil and becomes slightly crispy.

Stir in the chopped onion and red bell pepper, cooking for about 5 minutes until they begin to soften. Add the minced garlic and the remaining smoked paprika, stirring constantly for 1 minute until highly fragrant.

Add the rice to the pan and stir well to coat every grain in the flavorful oils for about 1 minute. Pour in the chicken broth, scraping any browned bits from the bottom of the pan with a wooden spoon.

Return the chicken thighs and any accumulated juices back to the pan, nestling them into the rice mixture. Bring the liquid to a boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 20 minutes until the rice is tender and the chicken is fully cooked through.

Remove the lid and stir in the frozen peas, letting them heat through in the residual steam for 2 minutes. Serve hot straight from the pot, garnished with fresh lemon wedges for squeezing.