INGREDIENTS SPICE RUB – 1 tbsp Smoked Paprika – 1 tsp Garlic Powder – Salt & Pepper – 1 tsp Cayenne Pepper OTHER – 1 1/2 White Rice – 2 lbs Chicken Thighs – 1 tbsp Olive Oil – 1 Carrot – 1 Celery – 1 Yellow Onion – 3 Garlic Cloves – 1 Tomato – 5 tbsp Tomato Paste – 3/4 cup Spanish Olives – 3 1/2 cups Chicken Broth – 1 tsp Salt – 2 tsp Smoked Paprika – 4 tbsp Italian Parsley
You'll enjoy the warm, smokey flavors of this Spanish recipe blended in with rice. Enjoy a One Pot meal so that it means it's delicious but not more clean up down the line. Chicken thighs produce tasty, moist meals especially when you finish cooking them in the oven!
This is the kind of recipe that you can reheat later and it’s nearly as good as when it first comes out of the oven. So, you could make the entire recipe ahead if you need to!
CHOP ALL THE VEGGIES TO PREPARE FOR COOKING.
CREATE YOUR SPICE RUB.
GIVE YOUR CHICKEN THIGHS A PAT TO DRY OFF AND THEN ADD THE SPICE RUB OVER ALL THE PARTS.
SET THE CHICKEN ASIDE AND ADD IN THE VEGETABLES, BROTH AND TOMATOES INTO THE BROTH.
STIR IN THE RICE AND ADD THE CHICKEN ON TOP.
PLACE THE DUTCH OVEN IN THE OVEN AND FINISH IT COOKING FOR 30 MINUTES.