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–+ servings
rotisserie chicken and saffron rice
Victor Eskew

Spanish Chicken with Yellow Rice

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This assembly meal transforms pre-roasted chicken thighs into a complete Spanish-inspired dinner in under an hour. The chicken crisps while finishing in the oven alongside seasoned yellow rice, making it an easy weeknight solution that uses your batch components efficiently.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: dinner, Lunch
Cuisine: Spanish
Calories:
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Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 batch Roasted Chicken Thighs bone-in, skin-on, thawed
  • 2 tablespoon grass-fed butter salted
  • ½ teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • ½ teaspoon Black Pepper ground
  • Salt, Morton Coarse Kosher Salt Morton brand, to taste
Yellow Rice
  • 2 cup Yellow Rice Mix dry, Vigo, Mahatma, or your preferred brand, use as many bags as needed to reach 2 cups
  • Water per package directions for 2 cups of rice
  • ½ cup Water for finishing in the oven

Equipment

  • Large Oven-Safe Skillet
  • Dutch Oven
  • Lid

Method
 

Prep
  1. Preheat oven to 375°F.
  2. Heat a large oven-safe skillet or Dutch oven over medium-high heat.
  3. Add butter and let it melt.
  4. Add dried oregano, thyme, and black pepper to the butter and stir for 30 seconds to bloom the herbs.
Cook
  1. Place the batch roasted chicken thighs skin-side down in the skillet.
  2. Cook for 3-4 minutes until the skin begins to crisp and brown.
  3. Flip and cook another 2 minutes.
  4. Transfer the chicken to a plate and set aside.
  5. Add the amount of water called for on the rice package directions into the same skillet.
  6. Bring to a boil, scraping up any browned bits from the chicken.
  7. Add the dry yellow rice mix and stir to combine.
  8. When the liquid returns to a boil, reduce heat to low and cover with a lid.
  9. Cook for 20 minutes.
  10. Remove the lid and arrange the browned chicken thighs skin-side up on top of the rice.
  11. Pour ½ cup of water around the edge of the pan.
  12. Place the skillet in the oven uncovered for 15 minutes.
Rest and Serve
  1. Remove from oven.
  2. Season with kosher salt to taste.
  3. Serve directly from the skillet.
Disclosure: Nutrition is estimated and provided for general guidance.

Notes

This recipe relies on having a batch of roasted chicken thighs already prepared, cutting active prep time significantly. The technique of finishing the rice and chicken together in the oven creates crispy skin while ensuring the rice absorbs all the pan flavors. You can substitute white or brown rice if yellow rice isn't available, though you'll need to adjust cooking times accordingly. The dried herbs bloom in the butter, coating the chicken and infusing the cooking liquid for the rice. Store leftovers in an airtight container for up to 3 days; reheat in a covered skillet with a splash of water to prevent drying out. This scales well if you have multiple batches of chicken thighs on hand.

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