Spanish Skillet Chicken and Rice with Crispy Potatoes

Spanish Skillet Chicken and Rice with Crispy Potatoes ingredients

• 1.5 lbs Chicken Breast, boneless, skinless, cut into 1.5-inch pieces
• 2 tbsp Olive Oil, extra virgin
• 1 Onion, medium, chopped
• 3 cloves Garlic, minced
• 1 medium Bell Pepper, red or green, diced
• 1 large Tomato, large, diced
• 1.5 cups White Rice, long grain
• 3 cups Chicken Broth, low sodium
• 1.5 tsp Smoked Paprika
• 1 tsp Dried Oregano
• 0.25 tsp Saffron Threads (optional), crushed
• 1 tsp Salt
• 0.5 tsp Black Pepper, freshly ground
• 1 Bay Leaf
• 3 medium Potatoes, medium (Yukon Gold or Russet), cut into 1/2-inch cubes
• 1 tbsp Olive Oil, extra virgin
• to taste Salt and Black Pepper
• 2 tbsp Fresh Parsley, chopped

Watch how to make Spanish Skillet Chicken and Rice with Crispy Potatoes

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Spanish Skillet Chicken and Rice with Crispy Potatoes

1. Pat the 1.5 lbs chicken breast pieces dry with paper towels and season them generously with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
2. Heat 1 tablespoon of extra virgin olive oil in a large, oven-safe skillet (preferably cast iron) over medium-high heat. Add the chicken pieces in a single layer and sear for 3-4 minutes per side until lightly golden brown. Do not crowd the pan; work in batches if necessary. Remove the chicken from the skillet and set aside.
3. Reduce the heat to medium. Add the remaining 1 tablespoon of extra virgin olive oil to the skillet, along with the 1 chopped medium onion, 3 minced garlic cloves, and 1 diced medium bell pepper. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.
4. Stir in the 1 large diced tomato, 1.5 teaspoons of smoked paprika, 1 teaspoon of dried oregano, and 0.25 teaspoon of crushed saffron threads (if using). Cook for 2 minutes, stirring constantly, to deepen the flavors.
5. Add the 1.5 cups of white long grain rice to the skillet, stirring to coat the grains with the vegetable mixture. Pour in the 3 cups of low sodium chicken broth, add the 1 bay leaf, and season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Bring the mixture to a simmer, stirring gently.
6. Carefully return the seared chicken pieces to the skillet, nestling them into the rice mixture. Bring the liquid back to a gentle simmer, then reduce the heat to low, cover the skillet tightly with a lid or foil, and cook for 20-25 minutes, or until the liquid is mostly absorbed and the rice is nearly tender.
7. While the skillet dish cooks, prepare the crispy potatoes. In a separate large non-stick skillet, heat 1 tablespoon of extra virgin olive oil over medium-high heat. Add the 3 medium potatoes cut into 0.5-inch cubes, season with salt and pepper, and cook, stirring occasionally, for 15-20 minutes until they are tender inside and golden brown and crispy on the outside.
8. Once the chicken and rice are cooked, remove the skillet from the heat. Let it rest, still covered, for 5-10 minutes to allow the rice to finish absorbing any remaining liquid and for the flavors to meld. Remove the bay leaf before serving.
9. Fluff the rice gently with a fork. Serve the Spanish skillet chicken and rice directly from the pan, topped with the crispy potato cubes. Garnish with fresh chopped parsley if desired.

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