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One Pot Spanish Chicken and Rice Recipe

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4 from 77 reviews

A hearty and flavorful One Pot Spanish Chicken and Rice recipe featuring tender chicken thighs, aromatic spices, and vibrant vegetables all cooked together in a single skillet. This comforting dish combines crispy seared chicken with rich tomato-infused rice baked to perfection, garnished with olives and fresh parsley for an authentic Spanish touch.

  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings

Ingredients

Chicken and Seasoning

  • 2 tablespoons olive oil
  • 6 chicken thighs (with bone and skin)
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)

Vegetables and Aromatics

  • 1 large onion (chopped)
  • 6 cloves garlic (minced)
  • 2 red bell peppers (chopped)

Spices and Add-ins

  • ¼ teaspoon red pepper flakes
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • 2 tablespoons tomato paste

Rice and Liquids

  • 1½ cups long grain rice (uncooked)
  • 28 ounces crushed tomatoes
  • 2 cups chicken broth (low sodium)

Garnish

  • ½ cup olives (pitted and sliced)
  • 1 tablespoon parsley (chopped)

Instructions

  1. Prep the oven: Preheat your oven to 400°F (204°C) to ensure it’s ready for baking the chicken and rice later.
  2. Sear the chicken: In a large Dutch oven or an ovenproof cast iron skillet, heat olive oil over medium heat. Place chicken thighs skin side down and cook them until they develop a crispy, golden brown crust. Season the chicken generously with salt and pepper. Flip and sear the other side until golden as well, then remove the chicken and set aside.
  3. Cook the veggies: Using the same skillet, add chopped onion, minced garlic, and chopped red bell peppers. Sauté them for about 3 to 5 minutes until the onion and peppers become soft and fragrant.
  4. Add spices: Stir in red pepper flakes, smoked paprika, bay leaf, and tomato paste. Season with additional salt and pepper if needed. Mix well to combine all the flavors.
  5. Add rice and broth: Incorporate the uncooked rice into the skillet, followed by crushed tomatoes and low sodium chicken broth. Stir everything together and bring the mixture to a boil on the stovetop.
  6. Bake in the oven: Return the seared chicken thighs on top of the rice mixture in the skillet. Cover the skillet and place it in the preheated oven. Bake for 30 minutes covered, then remove the lid and continue baking for an additional 15 minutes or until the rice is fully cooked and tender.
  7. Garnish and serve: Once baked, garnish the dish with sliced olives and chopped fresh parsley. Serve warm and enjoy your flavorful one pot Spanish chicken and rice.

Notes

  • Ensure the chicken thighs are bone-in and skin-on for maximum flavor and moisture retention.
  • You can substitute bell peppers for other colors like yellow or orange for a different visual appeal.
  • Adjust the red pepper flakes according to your heat preference.
  • If you don’t have a Dutch oven, use any oven-safe skillet or pan that can go from stovetop to oven.
  • Covering the skillet for the first 30 minutes of baking helps to steam the rice evenly, while uncovering during the last 15 allows the top to dry slightly and the chicken skin to crisp.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Spanish

Find it online: https://allyumcooks.com/one-pot-spanish-chicken-and-rice-recipe/