Spanish Chicken and Rice is a simple, flavorful, and satisfying dinner that comes together in under an hour. A medley of seasonings like smoked paprika and garlic powder give the chicken mouthwatering flavor, while the rice is cooked in savory ingredients like chicken broth and tomato sauce!
In a small bowl, mix together the smoked paprika, garlic powder, salt and pepper.
Pat the chicken thighs dry and sprinkle both sides with the spices.
Heat the olive oil in a large skillet over medium high heat. Add in the chicken, skin side down, and cook until browned, about 5-7 minutes. Flip the chicken and cook until browned on the second side, about 5 minutes. Remove from the pan and set aside.
To the pan, add in the rice and sauté until toasted, about 2-3 minutes. Stir in the chicken broth and tomato sauce. Nestle the chicken back into the pot. Bring to a simmer, cover, and cook on medium-low for 20-25 minutes until the rice and chicken are cooked through.
Uncover, top with green olives, parsley, and lemon wedges. Serve.
In place of chicken broth, you can use water or vegetable broth.
Feel free to use 4 chicken breasts instead of thighs. Or boneless skinless chicken thighs. Even drumsticks!