One-Pot Spanish Smoky Rice

The method

“Warmth in the pot, strength at the table.”

1. Season the chicken.

   Toss the 8 chicken thighs with 1 tbsp olive oil, 2 tsp smoked paprika, 1 tsp oregano, ½ tsp salt, and several grinds of black pepper.

2. Brown it.

   Heat a large Dutch oven over medium-high. Brown the chicken for about 3 minutes per side, then transfer it to a clean plate. It will finish cooking with the rice.

3. Build the base.

   Lower the heat to medium. Add 2 tbsp olive oil, the diced peppers, and the onion or leeks. Cook 5–6 minutes, stirring occasionally, until softened.

4. Wake up the flavour.

   Add 2 tbsp garlic, 3 tbsp tomato paste, 2 tsp smoked paprika, 1½ tsp sweet paprika, 1½ tsp oregano, ½ tsp cumin, and optional chili flakes. Cook 1 minute, stirring constantly.

5. Add rice and liquids.

   Stir in 3 cups brown rice and toast for 1 minute. Add the diced tomatoes, 3½ cups broth, and 1 tsp salt. Scrape the bottom thoroughly.

6. Arrange the proteins.

   Stir in both cans of butter beans. Place the browned chicken together on one side of the pot, leaving a visibly chicken-free side for easy serving.

7. Simmer gently.

   Bring to a gentle boil, reduce the heat to low, cover tightly, and simmer for 35 minutes. Resist opening the lid; the rice is performing private kitchen sorcery.

8. Add the briny things.

   Quickly scatter in the artichoke hearts and ¾ cup olives. Re-cover and cook another 10–15 minutes, until the rice is tender and the chicken reaches 165°F / 74°C.

9. Rest and brighten.

   Remove from heat and rest, covered, for 10 minutes. Remove the chicken, then stir in the lemon zest, lemon juice, and ½ cup parsley. Adjust salt and pepper.

10. Serve.

    Spoon out the butter-bean rice first, then serve the remaining rice with chicken. Finish with feta or Greek yogurt, if desired.