Ingredients

For the chicken:

• 6 chicken thighs, bone-in, skin-on

• 1 tsp smoked paprika

• ½ tsp sweet paprika

• 1 tsp ground cumin

• 1 tsp garlic powder

• 1 tsp salt

• ½ tsp black pepper

• 2 tbsp olive oil

For the base:

• 1 medium onion, finely chopped

• 1 medium carrot, diced small

• 4 cloves garlic, minced

• 1½ cups medium-grain rice OR 1½ lbs small potatoes, halved

• 2 cups chicken broth

Spanish vegetables and flavors:

• ½ cup green olives, sliced

• ½ cup roasted red peppers, diced

• ½ cup cherry tomatoes, halved

• 1 can (14 oz) diced tomatoes

• 4 oz Spanish chorizo, sliced (optional)

• Saffron pinch (for rice version)

For garnish:

• Fresh parsley, chopped

• Lemon wedges

Instructions

Prepare the chicken:

1. Combine spices – mix smoked paprika, sweet paprika, cumin, garlic powder, salt, and pepper in a small bowl.

2. Season chicken thighs with half the spice mixture, rubbing it into both sides.

Sear the chicken:
3. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat.
4. Sear chicken thighs skin-side down for 4-5 minutes until golden and crispy, then flip and cook 3-4 minutes more.
5. Remove chicken and set aside (it won’t be fully cooked yet).

Build the base:
6. Sauté vegetables in the same pan with the chicken drippings. Add onion and carrot, cooking for 4-5 minutes until softened.
7. Add garlic and remaining spice mixture, cooking for 1 minute until fragrant.

For rice version:
8. Add rice and stir to coat with oil and spices. Toast for 1-2 minutes.
9. Add liquids – pour in chicken broth, diced tomatoes, olives, roasted peppers, and cherry tomatoes.
10. Nestle chicken back on top of the rice mixture.

For potato version:
8. Add potatoes, tomatoes, peppers, and olives to the pan along with enough broth to partially cover.
9. Return chicken to the pan, nestling it among the vegetables.

Finish cooking:
11. Cover and simmer for 20-25 minutes until rice is tender and liquid is absorbed (rice version) or potatoes are fork-tender (potato version).
12. Add chorizo in the last 10 minutes if using.
13. Check doneness – chicken should reach 165°F internal temperature.

Rest and serve:
14. Let rest off heat for 5 minutes before serving.
15. Garnish with fresh parsley and serve with lemon wedges.