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Dinner recipe · from the recipe book

Spanish-Style Chicken Thigh Tomato Rice

Smoky paprika-seared chicken thighs nestled in saucy tomato rice with sweet roasted-pepper flavor, a garlicky depth and a lightly crisp bottom layer.

Spanish-Style Chicken Thigh Tomato Rice

Ingredients

  • 1¼ lb600 gChicken thighs, boneless skinlesscut into large pieces
  • 1½ cups280 gLong-grain white rice, dry
  • 2½ cups600 gLow-sodium chicken broth
  • 14 oz400 gDiced tomatoes, canned
  • 2 tbsp30 gTomato paste
  • 2 medium240 gRed bell peppersliced into strips
  • 1½ medium150 gYellow oniondiced
  • 5 cloves15 gGarlicminced
  • 1½ cups cut150 gGreen beanscut into 2-inch pieces
  • 2 tbsp27 gOlive oil
  • 1 tbsp8 gPaprika (sweet or smoked)smoked
  • ¾ tsp2 gBlack pepper
  • ¾ tsp5 gSalt
  • 2½ tbsp chopped10 gFresh parsleychopped
  • 2 tbsp30 gLemon juice

Steps

  1. Prep first: cut the chicken thigh, slice the red bell pepper, dice the onion, mince the garlic, cut the green beans and chop the parsley.
  2. Season the chicken thigh with half the smoked paprika, half the salt and half the black pepper.
  3. Heat half the olive oil in a Dutch oven over medium-high heat. Brown the chicken thigh about 3 minutes per side, then move it to a plate; it will finish cooking in the rice.
  4. Add the remaining half of the olive oil, the onion and the red bell pepper; cook 6 minutes until soft. Stir in the garlic for 30 seconds.
  5. Stir in the tomato paste and the remaining half of the smoked paprika and cook 1 minute until darkened.
  6. Add the rice and stir 1 minute to coat. Pour in the canned tomatoes and the chicken broth, add the remaining half of the salt and the remaining half of the black pepper, and bring to a boil.
  7. Nestle the chicken thigh and the green beans into the rice. Cover, lower the heat and simmer 18 to 20 minutes, until the rice is tender and the chicken reaches 165°F (74°C).
  8. Uncover, raise the heat to medium-high for 2 minutes to lightly crisp the bottom, then rest off the heat 5 minutes.
  9. Drizzle with the lemon juice, scatter the parsley over the top and serve.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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