Ingredients

• 4 boneless, skinless chicken breasts OR 6 chicken thighs
• 3 tablespoons vegetable or canola oil
• 1 cup uncooked white rice
• 2 ¼ cups low-sodium chicken broth
• 1 lemon
• Chopped cilantro or parsley, for garnish

• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon coriander (see note)
• ¼ teaspoon Italian seasoning

Instructions

1. Combine all of the Spanish seasoning mix ingredients in a small bowl and stir well. Split the mixture evenly and set aside. Slice one half of the lemon into thin rounds for serving, and keep the remaining half for juicing later.
2. Place the chicken in a medium bowl and drizzle with 2 tablespoons of the oil. Toss until evenly coated, then use half of the seasoning mix to season both sides of each piece of chicken.
3. Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. Add the chicken and sear for 2–3 minutes per side, just until browned. Remove the chicken to a plate—it will finish cooking later.
4. Add the rice to the skillet along with the chicken broth, the juice from the reserved half lemon, and the remaining seasoning mix. Stir to distribute everything evenly.
5. Nestle the chicken pieces back into the pan on top of the rice. Cover and cook for 20–25 minutes, until the liquid has been absorbed, the rice is tender, and the chicken is fully cooked.
6. Finish with the lemon slices and a sprinkle of fresh cilantro or parsley. Serve right away.

Notes

• Coriander can be found in the spice aisle of most grocery stores. If needed, cumin may be used instead.