Spanish Chicken and Rice Casserole
Experience the flavors of Spain with this comforting one-pot meal featuring tender chicken, aromatic spices, and colorful vegetables.
Ingredients
For the Casserole
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 cups long-grain white rice
- 1 large onion, diced
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups low-sodium chicken broth
- 1 teaspoon smoked paprika
- 0.5 teaspoon saffron threads (optional) Can be omitted
- 1 teaspoon dried oregano
- to taste salt and pepper
- 2 tablespoons olive oil
- Fresh parsley, for garnish (optional)
For Serving (optional)
- Lemon wedges
- A dollop of sour cream or Greek yogurt
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook for about 5–7 minutes until browned on all sides. Remove from skillet and set aside.
- In the same skillet, add the diced onion, chopped red and green bell peppers, and minced garlic. Sauté for about 5 minutes, until tender.
- Stir in the diced tomatoes, rice, smoked paprika, saffron (if using), dried oregano, and chicken broth. Mix well and return the chicken to the skillet.
- Pour the mixture into a greased 9×13-inch baking dish and spread evenly.
Cooking
- Cover the dish tightly with aluminum foil and bake for 35 minutes.
- Remove the foil and return to the oven for an additional 10 minutes, until the top is golden and rice is fully cooked.
- Let the casserole rest for 5–10 minutes before serving.
- Garnish with freshly chopped parsley and serve with lemon wedges and sour cream or Greek yogurt if desired.
Notes
Use quality spices for authentic flavors. Allowing the casserole to rest after baking lets the flavors meld beautifully. Customize vegetables as desired.