Spanish Chicken With Rice (Tender Chicken and Savory Rice)

Everything cooks in one pot, creating a deeply satisfying, quick meal with classic Spanish flair.

Spanish chicken with rice (tender chicken and savory rice). Linda Gassenheimer/TNS

By Linda Gassenheimer Tribune News Service

Using bone-in chicken thighs adds rich flavor and keeps the meat tender and juicy in this Spanish-inspired dinner.

The chicken simmers with rice, tomatoes, peppers, onion, and garlic, all brought together by the bold, smoky flavor of chorizo. Chorizo is a highly seasoned pork sausage. Look for Spanish chorizo that is fully cooked and ready to eat, typically flavored with garlic, chili powder, and smoked paprika.

Everything cooks in one pot, creating a deeply satisfying, quick meal with classic Spanish flair.

Helpful Hints

• Diced onion from the produce department can be used to save preparation time.
• Any type of chorizo can be used. Or ham cubes can be used instead.

Countdown

• Prepare ingredients.
• Cook recipe.

Shopping List

To buy: 1 pound skinless on the bone chicken thighs, 1 green bell pepper, 1 small container long-grain white rice, 1 small chorizo sausage, 1 can reduced sodium chopped tomatoes, 1 carton no-salt-added chicken broth, 1 bunch fresh cilantro.

Staples: olive oil, onion, garlic, salt, and black peppercorns

Spanish Style Chicken (Tender Chicken and Savory Rice)

Serves 2

• 2 teaspoons olive oil
• 1 pound skinless on the bone chicken thighs
• 1 cup diced onion
• 3 crushed garlic cloves
• 1 cup green bell pepper cubes (about 1/2 inch each)
• 1 cup chopped reduced sodium canned tomatoes
• 1/2 cup chorizo sausage cut into 1/2-inch cubes
• 1/2 cup long-grain white rice
• 2 cups no-salt-added chicken broth
• Salt and freshly ground black pepper
• 2 tablespoons cilantro leaves

Heat oil in a large skillet over medium-high heat. Add chicken and onion. Cook 3 minutes. Turn chicken over and add garlic and green bell pepper to the skillet. Cook 3 more minutes. Add tomatoes, chorizo, rice, and chicken broth. Stir to combine all ingredients. Bring to a boil, reduce to a simmer, cover with a lid and cook 20 minutes. Liquid should be absorbed and rice soft. Cook a few more minutes uncovered if needed. A meat thermometer should read 165 degrees F. Add salt and freshly ground black pepper to taste. Divide in half and serve on two dinner plates. Sprinkle cilantro leaves on top.

Per serving: 624 calories (33 percent from fat), 22.9 g fat (6.4 g saturated, 9.3 g monounsaturated), 181 mg cholesterol, 47.7 g protein, 53.1 g carbohydrates, 5.2g fiber, 562 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected]. Copyright 2026 Tribune Content Agency, LLC

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