One-Pot Spanish Chicken and Rice Recipe
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.
- 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
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
- 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.
- 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.
- Add Spices: Stir in the smoked paprika, ground cumin, and chili flakes if using. Cook for 1 minute to release the spices’ aromas.
- 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.
- 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.
- 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
