One-Pot Spanish Chicken and Rice Recipe

Introduction

One-Pot Spanish Chicken and Rice is a comforting, flavorful dish that comes together easily in a single pan. The tender chicken thighs simmer with aromatic spices and vegetables, infusing the rice with a rich, smoky taste perfect for a satisfying meal.

Ingredients

• 5 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili flakes (optional)
• 1 cup long grain rice, rinsed
• 1 1/2 cups chicken broth
• 1 cup crushed tomatoes

Instructions

1. Step 1: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then brown them skin-side down for about 5 minutes until golden and crisp. Flip and cook for 3 more minutes. Remove the chicken and set aside.
2. Step 2: Add the chopped onion, garlic, and red bell pepper to the same pan. Sauté until softened, about 4 minutes. Stir in the smoked paprika, cumin, and chili flakes, cooking for another minute until fragrant.
3. Step 3: Pour in the rinsed rice, stirring to coat it in the spices and vegetables. Add the crushed tomatoes and chicken broth, then bring to a gentle simmer.
4. Step 4: Return the chicken thighs to the pan, placing them on top of the rice. Cover the pan with a lid, reduce the heat to low, and cook for 25-30 minutes until the rice is tender and the chicken is fully cooked through.
5. Step 5: Remove the lid and let the dish rest for 5 minutes off the heat. Fluff the rice with a fork and serve the chicken alongside the flavorful rice.

Tips & Variations

• For extra flavor, marinate the chicken thighs in olive oil, garlic, and paprika for 30 minutes before cooking.
• Swap red bell pepper for green or yellow for a slightly different taste.
• Add frozen peas or chopped olives in the last 5 minutes of cooking for added texture.
• Use brown rice instead of long grain rice, but increase the cooking time and liquid accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat or in the microwave until warmed through. Add a splash of broth or water if the rice has dried out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, boneless chicken thighs or breasts can be used, but cooking times may be shorter. Keep an eye to avoid overcooking.

Is this dish spicy?

The chili flakes add a mild heat, but you can omit them entirely for a milder version or increase the amount for more spice.

One-Pot Spanish Chicken and Rice Recipe

Print Recipe

★★★★★

4.7 from 119 reviews

This One-Pot Spanish Chicken and Rice recipe combines tender, flavorful bone-in chicken thighs with aromatic spices, vibrant vegetables, and perfectly cooked rice all in a single pan. Infused with smoked paprika, cumin, and a hint of chili flakes, this hearty dish delivers rich Spanish-inspired flavors with minimal cleanup.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 5 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

Chicken

• 5 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil

Vegetables & Aromatics

• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced

Spices

• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili flakes (optional)

Rice & Liquids

• 1 cup long grain rice, rinsed
• 1 1/2 cups chicken broth
• 1 cup crushed tomatoes

Instructions

1. Prepare the Chicken: Heat the olive oil in a large skillet or wide pan over medium-high heat. Season the chicken thighs with salt and pepper, then place them skin-side down in the pan to sear until the skin is golden brown and crispy, about 5-7 minutes. Flip and cook the other side for an additional 3 minutes. Remove the chicken from the pan and set aside.
2. Sauté the Aromatics: In the same pan, reduce heat to medium and add the finely chopped onion, minced garlic, and diced red bell pepper. Cook, stirring occasionally, until the onion is translucent and the peppers soften, about 5 minutes.
3. Add Spices: Stir in the smoked paprika, ground cumin, and chili flakes if using. Cook for 1 minute to release the spices’ aromas.
4. Combine Rice and Liquids: Add the rinsed long grain rice to the pan, stirring well to coat the rice with the spices and oil. Pour in the chicken broth and crushed tomatoes, stirring gently to combine everything evenly.
5. Simmer with Chicken: Nestle the seared chicken thighs back into the rice mixture, skin side up. Bring to a light boil, then reduce heat to low. Cover the pan with a tight-fitting lid and let it simmer gently for 25-30 minutes until the rice is tender and the chicken is cooked through.
6. Rest and Serve: Turn off the heat and let the dish rest, covered, for 5 minutes. This helps the rice finish steaming and flavors to deepen. Serve warm, straight from the pan.

Notes

• For extra depth of flavor, marinate the chicken thighs with a little smoked paprika and olive oil for 30 minutes before cooking.
• Use bone-in, skin-on chicken thighs for juicier meat and crispy skin.
• Rinsing the rice helps prevent it from becoming sticky or gummy.
• If you prefer spicier dishes, increase the chili flakes or add a diced fresh chili pepper with the vegetables.
• This dish can be garnished with chopped fresh parsley or a squeeze of lemon juice for brightness.

Keywords: Spanish chicken and rice, one pot meals, easy dinner, chicken thigh recipe, stovetop dinner