This dish has so much flavor and is pretty easy to make! It also all cooks in one large pan, which means less of a mess! It is warm and comforting, which makes it a great option for the colder months but is still pretty healthy! The flavor in this dish is incredible with a bit of heat and zest. Definitely a winner of a dish! Try this today to spice it up.
For the Chicken:
- ~ 1.5 Lbs Chicken Thighs (about 5-6 Thighs)
- 2 Limes, Juiced
- 2 Tbsp Olive Oil
- 1 Tsp Cumin
- 3/4 Tsp Paprika
- 1/2 Tsp Chili Powder
- 1/2 Tsp Cayenne Powder
- 1/2 Tsp Onion Powder
- 1/2 Tsp Garlic Powder
- 1/4 Tsp Coriander
- 1/2 Tsp Salt
- 1/4 Tsp Black Pepper
For the Rice:
- 8 Garlic Cloves, Minced
- 1 Red Bell Pepper, Diced
- 1 Yellow Onion, Diced
- 1/4 Cup Cilantro, Chopped
- 1/4 Tsp Coriander
- 1/4 Tsp Cumin
- 1/4 Tsp Turmeric
- 1/4 Tsp Garlic Powder
- 1/4 Tsp Oregano
- 1/4 Tsp Salt
- 1/4 Tsp Pepper
- 1 Cup Tomato Sauce
- 1/2 Cup White Wine
- 1 Cup Water
- 1/4 Cup Lime Juice
- 1 1/4 Cup Basmati Rice
To Make:
- In a large bowl, add all the ingredients under “For the Chicken” – the chicken thighs, lime juice, olive oil, and seasoning. Mix well to evenly coat the chicken and set aside to marinate for at least 30 minutes.
- While the chicken marinatees, prep the remaining ingredients – dice the pepper and onions and get everything mise en place.
- When you are ready to cook, heat a large pan (or you can use a pot if you don’t have a large enough pan) over medium high heat. Add a touch of olive oil to coat the pan and add the chicken. Sear for 3-4 minutes, flip, then sear for another 3-4 minutes. Remove the chicken and set aside.
- Reduce the heat to medium and add in the white wine to deglaze the pan. Stir to remove all of the stuck on seasoning and chicken and cook the wine down for about 5 minutes. Next, add in the onion, red bell pepper, cilantro and garlic and cook for 5 minutes, stirring frequently.
- Once the onion and pepper are softened, add in the seasonings and stir to combine. Next, pour in the tomato sauce, water and lime juice. Bring to a simmer.
- Once simmering, reduce the heat to low and stir in the rice. Add the chicken thighs on top, then cover and cook for 25 minutes on the lowest heat setting.
- After 25 minutes, turn off the heat and remove the chicken. Stir the rice to fluff then divide between 4-5 bowls and top with the chicken! Garnish with chopped cilantro, if desired.
Aly Eats Food 
4 thoughts on “Spanish Rice and Chicken”