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Top-down look at yellow turmeric rice topped with chicken thighs, red bell pepper strips, and cilantro leaves, with lime wedges on the side.

Spanish Chicken Rice

Crispy-skinned chicken thighs sit atop turmeric and smoked paprika rice with bell peppers in this one-pot Spanish chicken rice.
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Prep Time 15 minutes
Cook Time 45 minutes
Chill Time 5 minutes
Total Time 1 hour
Course Main Course
Cuisine Spanish
Servings 4 servings
Calories 520 kcal

Ingredients
  

  • 4 bone-in chicken thighs
  • 2 cups long-grain rice
  • 3 cups chicken stock
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 teaspoon turmeric powder
  • 1 teaspoon smoked paprika
  • 4 cloves garlic, minced
  • 1 medium onion, diced
  • Fresh cilantro for garnish
  • 2 limes, cut into wedges
  • Salt and black pepper to taste
  • 2 tablespoons olive oil

Instructions
 

  • Season Chicken Thighs:

    Dry the chicken thighs using paper towels. Season both sides liberally with salt, black pepper, half the smoked paprika, and a pinch of turmeric. Allow to rest at room temperature for 10 minutes while prepping other items.

  • Sear Chicken Skin:

    Warm olive oil in a large heavy-bottomed pan or Dutch oven over medium-high heat. Arrange chicken thighs skin-side down and sear undisturbed for 8-10 minutes until the skin turns deep golden and crisp. Flip and cook another 5 minutes, then remove chicken to a plate.

  • Sauté Aromatics:

    Lower heat to medium in the same pan with the drippings. Add diced onion and bell peppers; cook for 5 minutes until softened. Stir in minced garlic and cook 1 minute until aromatic. Add the remaining turmeric and smoked paprika, mixing well to coat vegetables.

  • Toast Rice and Simmer:

    Stir in the rice, coating with oil and spices, and toast for 2 minutes. Pour in chicken stock, stir thoroughly, and bring to a boil. Place chicken thighs skin-side up into the rice, reduce heat to low, cover, and simmer 25-30 minutes until rice is tender and liquid is absorbed.

  • Fluff and Garnish:

    Take off heat and let sit covered for 5 minutes. Gently fluff rice around chicken using a fork. Garnish generously with fresh cilantro and serve with lime wedges. Drizzle any pan juices over the chicken for added flavor.
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