This One Pan Spanish Chicken and Rice gets inspiration from Spanish Arroz con Pollo, and turns into a very easy, delicious family friendly meal in no time. Here, chicken is tender and juicy with aromatic spices, cooked with a fragrant rice and vegetable mixture, all in one pan. Make this easy chicken and rice dish tonight for your family, I bet you will come back to it again and again. We have some great one pot rice dishes for you on GypsyPlate. African Chicken Jollof Rice, Cajun Dirty Rice, Puerto Rican Arroz con Pollo, and One Skillet Mexican Casserole all have very distinct regional flavors, and are great one pan meals where the meat and rice cook together. Today’s Spanish Chicken and Rice is loaded with great flavors that come from earthy herbs and spices.
Ingredients
For Spanish Seasoning Mix – Paprika, cumin powder, garlic powder, black pepper, coriander powder, oregano, thyme, salt. Olive oil Chicken – We are using bone-in, skin-on chicken thighs today. You can use boneless, skinless thighs as well. Lemon juice – For marinating the chicken. Veggies – Onion and bell peppers (we used green and red), frozen green peas. Garlic Rice – We love basmati rice, it cooks well in one pan meals. Chicken Broth – Adds tons of flavors to this chicken and rice dish. Tomato sauce – You can use crushed tomatoes as well. Saffron – Optional, but great in this recipe. Cilantro – For garnish.
Easy Spanish Chicken and Rice Recipe
- Make Spanish seasoning and marinate chicken: In a small bowl, combine all Spanish seasoning ingredients and mix well. Marinate chicken with oil, lemon juice and 1 Tbsp Spanish seasoning. Refrigerate it till you are ready to cook.
- Sear the chicken: Heat olive oil in a pan over medium high heat and sear the chicken skin side down for 9-10 minutes. Flip and cook for another 8-9 minutes. Plate it out.
- Cook the veggies: In the same pan, add in diced onion and bell peppers and sauté till they start to soften. Add in garlic and sauté for a minute. Add in 2 Tbsp Spanish seasoning and cook for a minute.
- Cook the rice with chicken: Add rice and stir it for a minute. Add chicken broth along with tomato sauce and saffron. Combine well and bring it to boil. Taste and season for salt. Add peas and chicken to the pan. Reduce the heat to medium low, cover and cook for 20-25 minutes, or until chicken and rice are cooked. Garnish with chopped cilantro and serve.
Tips and Tricks
A Few Variations
Spicy chorizo: Add slices of spicy chorizo sausage to the dish for an extra kick of flavor and heat. The smoky and robust flavors of chorizo pair beautifully with the chicken and rice. Smoky paprika twist: Increase the smoky flavor profile by using smoked paprika instead of regular paprika. Add more veggie power: Vegetables like mushrooms, carrots, and green beans can be added in this dish. Add olives: Green olives, whole or sliced, are a great addition to this Spanish Chicken and Rice recipe.
Leftovers and Storing
This one pan chicken makes for great leftovers, as the flavors mingle together. Store in an airtight container in the refrigerator for up to 3-4 days. To freeze, transfer to a freezer-friendly container and keep frozen for up to 3 months. To reheat, thaw in the fridge overnight, then reheat on the stove or in the microwave until warm. Make this great one pan chicken and rice recipe tonight, and see how all the great flavors to come together in no time. No spending all the evening in your kitchen, cooking multiple dishes on a busy night. Make this one pan meal for your family, and enjoy these new flavors all in one dish.
Spanish Chicken and Rice, on our Gypsy Plate… enjoy!
Try these other great Spanish RecipesEspinacas con GarbanzosSpanish Clams with ChorizoPipirrana SaladGambas al AjilloPan con JamónSpanish ChickenAlbondigasPisto Manchego
