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Spanish Chicken and Rice Recipe
This one-pot Spanish chicken and rice recipe is all about big flavors with minimal effort. Tender chicken thighs seasoned with smoked paprika and cumin, cooked on a bed of fluffy, flavorful tomato-infused rice.
The balance of smoky, tangy, and savory notes from fire-roasted peppers, olives, and tomatoes make this dish a crowd-pleaser and a family favorite. Plus, everything comes together in one pan for easy cooking and cleanup.
Enjoy this delicious chicken and rice one-pot meal!
Ingredients
For the Chicken:
- Boneless chicken thighs
- Smoked paprika
- Sweet paprika
- Cumin
- Garlic powder
- Salt
- Black pepper
- Olive oil
For the Rice:
- Onion
- Carrot
- Garlic
- Smoked paprika
- Sweet paprika
- Medium-grain white rice
- Green olives
- Fire-roasted red peppers
- Cherry tomatoes
- Canned diced tomatoes
- Chicken stock
Garnish:
- Fresh parsley
- Lemon wedges
Tips & Swaps
- Swap green olives for black Spanish olives for a milder taste.
- Use regular roasted or fresh bell peppers if you don’t have fire-roasted peppers.
- For extra richness, add chorizo with the veggies.
- Make sure to use a large, deep pan with a lid for this recipe.
How To Make Spanish One-Pot Chicken & Rice
- Cut chicken thighs, season with spices, and sear in olive oil.
- Saute onion, carrot, garlic, and spices in the same pan.
- Add rice, olives, peppers, tomatoes, and stock. Nestle chicken on top.
- Cover and cook for 20 minutes, then let sit off heat for 5 minutes.
- Garnish with parsley and lemon before serving.
Recipe Tips
- Don’t skip toasting the rice for added flavor.
- Add red pepper flakes for heat or chorizo for smokiness.
- For a Tex-Mex twist, add extra cumin and chili to the rice.
- Serve with a simple green salad or steamed veggies and a glass of white wine.
Storage Tips
Store leftovers in the fridge for up to 2 days. Reheat gently on the stove or in the microwave. Freeze leftover chicken separately.