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One Pan spanish chicken and rice

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.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Spanish
Servings 4 Servings
Calories 480 kcal

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!
Keyword One Pan Spanish Chicken and Rice