Who doesn’t love a meal that’s quick, hearty, and made in just one pan?
With this One Pan Spanish Chicken and Rice recipe, you get all the deliciousness of tender, juicy chicken, vibrant spices, and fluffy, flavor-packed rice – all without the hassle of washing extra dishes!
It’s a perfect weeknight solution that brings the vibrant taste of Spain straight to your table.
Whether you’re cooking for family or friends, this dish will have everyone coming back for seconds.
Let’s dive in!
Ingredients You’ll Need
Here’s everything you need to make this flavorful dish:
- Chicken thighs (bone-in, skin-on) – Juicy and perfect for browning.
- Olive oil – For searing and sautéing.
- Rice (long-grain or jasmine) – The base of this dish, perfectly absorbing all the spices.
- Chicken broth – Adds depth to the dish.
- Onion and garlic – Essential for building flavor.
- Bell peppers – Red and yellow peppers add sweetness and color.
- Diced tomatoes – Provides moisture and tanginess.
- Smoked paprika – The star spice for that authentic Spanish flavor.
- Saffron – A traditional ingredient that adds a golden hue and earthy taste.
- Salt and pepper – For seasoning.
- Optional add-ins: Green peas, chorizo slices, or black olives.
Step-by-Step Instructions
1. Prepare the Chicken
- Pat the chicken thighs dry and season generously with salt, pepper, and smoked paprika.
- Heat olive oil in a large skillet or pan over medium heat. Sear the chicken thighs skin-side down until golden brown (about 5–7 minutes). Flip and cook for another 2–3 minutes. Remove the chicken and set aside.
2. Sauté the Vegetables
- In the same pan, add diced onion, minced garlic, and sliced bell peppers. Sauté for 3–4 minutes until softened and fragrant.
3. Build the Base
- Stir in the rice and cook for 1–2 minutes to lightly toast it. Add the smoked paprika, saffron, and a pinch of salt for extra flavor.
4. Add Liquid and Chicken
- Pour in the chicken broth and diced tomatoes, stirring to combine. Nestle the chicken thighs back into the pan, ensuring they’re partially submerged in the liquid.
5. Simmer and Cook
- Cover the pan and reduce the heat to low. Let it simmer for 20–25 minutes, or until the rice is tender and the chicken is fully cooked.
6. Optional Add-ins
- During the last 5 minutes of cooking, add peas or olives for extra texture and flavor.
7. Serve and Enjoy
- Garnish with fresh parsley or a squeeze of lemon juice for a burst of freshness.
Expert Tips for Mastering This Recipe
- Golden chicken skin: Searing the chicken first locks in flavor and ensures a crispy texture.
- Avoid soggy rice: Use the right amount of liquid and keep the lid on while cooking.
- Customize flavors: Swap saffron for turmeric if needed, or add chorizo for an extra smoky kick.
- Make it ahead: This dish reheats beautifully, making it ideal for meal prep.
Serving Suggestions and Pairings
Pair this one-pan wonder with these simple additions:
- A fresh green salad: Toss some arugula with olive oil, lemon juice, and parmesan. You can find our salad recipes here.
- Crusty bread: Perfect for soaking up any extra sauce.
- Beverage pairing: A crisp white wine like Albariño or a sparkling soda with lime complements the dish beautifully.
FAQ’s
Can I use chicken breasts instead of thighs?
Yes, but chicken breasts can dry out faster. If using, reduce the cooking time slightly to ensure the chicken stays juicy.
What can I use instead of saffron?
If saffron isn’t available, turmeric is a good substitute for color and a mild earthy flavor.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave with a splash of chicken broth to keep the rice moist.
One Pan Spanish Chicken and Rice
One Pan Spanish Chicken and Rice is a hearty, flavorful dish combining tender chicken thighs, smoky spices, and vibrant vegetables, all cooked together in a single pan for easy cleanup.This Spanish-inspired recipe is perfect for busy weeknights or entertaining, providing a balanced meal with minimal effort.
Ingredients
Chicken and Marinade
- 4 chicken thighs bone-in, skin-on
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
For the Rice and Vegetables
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 large red bell pepper sliced
- 1 large yellow bell pepper sliced
- 1 cup long-grain rice uncooked
- 2 cups chicken broth
- 1 can 14 ounces diced tomatoes
- ½ teaspoon saffron threads optional, substitute with turmeric if needed
- ½ teaspoon smoked paprika
- ½ teaspoon salt
Optional Add-ins
- ½ cup green peas frozen or fresh
- ¼ cup sliced black olives
For Garnish
- 2 tablespoons fresh parsley chopped
- 1 tablespoon lemon juice optional, for freshness
Instructions
Prepare the Chicken
- Pat the chicken thighs dry and season with salt, pepper, and smoked paprika.
- Heat olive oil in a large skillet over medium heat. Sear chicken thighs, skin-side down, until golden brown (about 5–7 minutes). Flip and cook for another 2–3 minutes. Remove from the pan and set aside.
Sauté the Vegetables
- In the same pan, add diced onion, garlic, and bell peppers. Cook for 3–4 minutes until softened.
Toast the Rice
- Stir in the rice and cook for 1–2 minutes, allowing it to lightly toast. Add smoked paprika, saffron, and a pinch of salt, stirring to combine.
Add Liquid and Chicken
- Pour in chicken broth and diced tomatoes. Stir well. Nestle the chicken thighs back into the pan so they’re partially submerged.
Simmer Until Done
- Cover the pan and reduce heat to low. Simmer for 20–25 minutes, or until the rice is tender and the chicken is fully cooked.
Add Final Touches
- In the last 5 minutes of cooking, sprinkle in peas or olives if desired.
Garnish and Serve
- Remove from heat and let the dish rest for a few minutes. Garnish with parsley and a squeeze of lemon juice. Serve hot!