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One Pan Spanish Chicken


2 TBSP Olive Oil

6 Bone-In Chicken Thighs

3 TBSP Minced Garlic

2 Cups Chopped Onion

2 Cups Chicken Broth

1/4 Cup Sundried Tomatoes

1 Cup Canned Crushed Tomatoes

2 Cups Uncooked Instant Rice

1 TBSP Minced Dried Basil

Salt and Pepper


Preheat oven to 400 F.

Heat 2 tablespoons of olive oil on medium high heat.

Place 6 bone in chicken thighs in the skillet.

Sprinkle with salt and pepper – about 1 TSP each.

Brown on both sides – about 3 minutes each side and remove the thighs to a separate plate.

Add the minced garlic and stir into the chicken juices.

Add the chopped onion and stir well with the garlic.

Add the chicken broth, sun-dried tomatoes and the crushed tomatoes and combine.

Add the uncooked instant rice and basil and stir together, along with salt and pepper to taste.

Bring to a boil and simmer until the rice soaks up all the flavors.

Add the chicken thighs back in, skin side up, and soak them really well in the sauce.

Cook for about 5 minutes more on the cooktop.

Cover the skillet with foil and bake in the oven for 400F minutes.

Remove the foil and turn on the broiler and let it sear for another 5 minutes.

Make sure the chicken temps at 165° Fahrenheit when you take it out.



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