1-Getting started with this Spanish chicken: First, whisk together the seasoning mix, which includes 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon coriander (or cumin), and ¼ teaspoon Italian seasoning. Divide this mix in half to use at different stages. Next, cut 1 lemon in half one half for juicing and the other for slicing as garnish.

2-Coat the 4 boneless skinless chicken breasts or 6 chicken thighs with 2 tablespoons of oil and half the seasoning mix. Heat 1 tablespoon of oil in a pan over medium heat, then cook the chicken for 2-3 minutes per side until it’s browned but not fully done. Remove the chicken from the pan and set it aside. Now, add 1 cup of uncooked white rice, 2 ¼ cups low sodium chicken broth, the juice from half the lemon, and the remaining seasoning mix to the pan. Stir everything together to combine the flavors.

3-Place the browned chicken on top of the rice mixture, cover the pan, and let it cook for 20-25 minutes until the rice is tender, the liquid is absorbed, and the chicken is cooked through. Finally, garnish with lemon slices and chopped cilantro or parsley before serving. This method keeps things simple while locking in that authentic taste. For extra flair, consider adding fresh minced garlic with the rice and broth as an optional step.