One-Pot Spanish Chicken and Rice Casserole starts with simple and fresh veggies: onions and poblano peppers. The fragrant combo then takes a backstage role as the chicken, the main protein in this dish, takes center stage.
TOMATOES NOTE: Place a strainer over a 4-cup measuring cup. Drain the canned tomatoes into the measuring cup, then set aside the tomatoes. Add enough chicken broth to the tomato juice to have 3 cups of total liquid.
Add 2 tablespoons of butter to a large Dutch oven. Melt the butter over medium-high heat.
Add the onions and pepper to the pan and saute until softened and translucent, about 5 minutes.
Remove the veggies from the pan, and set aside.
Add 1 tablespoon of butter, if needed. Add the chicken thighs, skin-side down. Cook the chicken until brown, about 10 minutes.
Flip the chicken and cook an additional 5 minutes. It’s okay if it isn’t cooked through at this time.
Add the seasonings (I like to first mix the seasonings in a small bowl), rice, cooked onion and pepper, and chicken broth/tomato mixture to the pan. Make sure the rice is fully submerged in the broth. Bring the broth to a boil, then reduce to a lively simmer, cover, and cook for 30-35 minutes until the liquid is mostly absorbed and the rice is tender. The chicken should also be fully cooked.
Remove the chicken thighs and place them on a plate.
Add the diced tomatoes, black beans, and corn to the pot, and stir until heated through.
Serve the rice on plates, and top with the chicken thighs.