One Pan Spanish Rice & Spiced Chicken
 
 
Chicken marinated in a delicious rub is seared beautifully & rice infused with so much flavor, so delicious that you won't stop eating.
Author:
Recipe type: Entree
Cuisine: Western
Serves: 5
Ingredients
  • 5 chicken thighs
  • Chicken Rub
  • 2 tsp brown sugar
  • 1 tsp coriander
  • 1½ tsp garlic powder
  • 1½ tsp onion powder
  • ½ tsp ground cumin
  • ½ tsp allspice powder
  • ½ tsp ground cinnamon
  • ½ tsp black pepper
  • ½ tsp chili powder
  • ½ tsp ground cloves (or 7-8 whole cloves)
  • ½ tsp ground fennel (or less if it's seed)
  • ¼ tsp cayenne pepper
  • 1 small onion, finely diced
  • 3 garlic cloves, finely minced
  • 8 baby bella mushrooms, sliced (about 2½ cups)
  • 1 cup frozen green peas
  • 1½ cups long grain or basmati rice
  • 1 bay leaf
  • 1 tsp salt
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp chicken rub spice
  • Pinch of sugar
  • ¼ cup tomato paste
  • 2½ cups chicken stock or water
Directions
  1. Sprinkle salt generously on the chicken. Reserve half teaspoon of rub for the rice. Sprinkle rub generously on the chicken. Let the chicken sit in the rub while u let it come to room temperature (about 30 minutes).
  2. Preheat the oven to 375 F.
  3. Over medium high heat, preheat a 12" cast iron pan. Add a coat of oil to the pan. When the pan is almost smoking, place the chicken skin side down and sear the it for 3 minutes. Flip and sear for another 3 minutes. Set aside. Be wary as it'll burn easily because of the rub. Remove any burnt bits from the pan.
  4. Over medium high heat, add a thin coat of oil. Fry the onion until soft. Add the garlic and mushrooms. Fry until the mushrooms has soften. Add the peas, rice, bay leaf, salt, basil, oregano, chicken rub spice and sugar. Fry for a couple minutes.
  5. Add the tomato paste and chicken stock. Stir to combine. Place the seared chicken (skin side up) on the rice. Cover then pan and bring the liquid to a boil. Once boiled, transfer the pan to the oven covered and bake for 30-40 minutes or until chicken is done and rice is cooked. The thickest part of the thigh should read at least 165 F. Remove from the oven and let stand covered for 5 minutes. Fluff and mix the rice. Serve immediately.
Notes
1. Rub: Depending on how large the chicken is, you most likely will have some rub left. Store in a container and use it in other stir fries or baked dishes.

2. If the chicken is not done and the rice looks dry, add a little more broth and continue to bake until chicken is cooked through.
Recipe by Curious Nut at https://www.curiousnut.com/one-pan-spanish-rice-spiced-chicken/