One Pan Spanish Chicken and Rice

The aroma of saffron and paprika mingles with succulent chicken and colorful vegetables in this show-stopping One Pan Spanish Chicken and Rice. This Mediterranean-inspired dish transforms ordinary chicken and rice into a flavor-packed meal that looks as impressive as it tastes. With vibrant colors and bold Spanish flavors, this recipe delivers restaurant-quality results with minimal cleanup. You’ll learn how to perfectly cook chicken and rice together in one pan while infusing them with authentic Spanish seasonings for a meal that’s both comforting and exotic.

Why You’ll Love This Recipe

One Pan Spanish Chicken and Rice combines incredible flavor with remarkable simplicity. The crispy-skinned chicken thighs rest atop a bed of fragrant rice studded with sweet bell peppers, onions, and peas, creating delightful texture contrasts in every bite. The combination of smoky paprika, earthy saffron, and bright lemon delivers an authentic Spanish flavor profile that tastes like it required hours of preparation.

What makes this recipe truly special is its efficiency. Everything cooks in a single pan, allowing the chicken to release its flavorful drippings into the rice below. This means less cleanup and more developed flavors as the ingredients marry together during cooking. The rice absorbs all the savory chicken juices, resulting in grains that are tender yet distinct, never mushy.

For busy weeknights or weekend entertaining, this Spanish chicken with rice delivers impressive results with minimal effort. The vibrant colors make for a beautiful presentation straight from stovetop to table, no extra serving dishes required.

Ingredients

• 6-8 bone-in, skin-on chicken thighs (about 2 lbs/900g)
• 2 tablespoons olive oil
• 1 large yellow onion, diced (about 1 cup)
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 4 garlic cloves, minced
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon saffron threads (optional but recommended for authentic flavor)
• 1 1/2 cups long-grain white rice (300g)
• 3 cups chicken broth (720ml)
• 1/2 cup frozen peas
• 1/4 cup fresh parsley, chopped
• 1 lemon, cut into wedges
• Salt and black pepper to taste

The saffron gives this Spanish chicken rice dish its distinctive golden color and unique flavor, but if unavailable, turmeric can provide similar coloring. Use good quality smoked paprika (pimentón) for authentic Spanish flavor rather than regular paprika if possible.

Pro Tips

Pat chicken dry: For perfectly crispy skin, thoroughly pat the chicken thighs dry with paper towels before seasoning. Moisture is the enemy of crispy skin, and this simple step makes a tremendous difference in texture.

Bloom the spices: After sautéing the vegetables, add the spices to the hot oil and cook for 30-60 seconds before adding the rice. This “blooming” technique releases the fat-soluble flavor compounds in the spices, intensifying the flavor profile of your One Pan Spanish Chicken and Rice. You’ll immediately notice the aromatic difference as the spices toast.

Don’t disturb the rice: Once the liquid is added and the chicken is nestled on top, resist the urge to stir. Let the rice cook undisturbed to develop that coveted socarrat (the crispy bottom layer of rice that’s prized in Spanish cooking). This creates textural contrast with the fluffy rice above. If needed, rotate the pan gently to ensure even cooking rather than stirring.

Instructions

Step 1: Prepare the chicken
Season the chicken thighs generously on both sides with salt and black pepper. Heat 1 tablespoon of olive oil in a large, deep skillet or paella pan over medium-high heat. Once hot, place the chicken skin-side down and sear until the skin is golden brown and crispy, about 5-7 minutes. Flip and cook for another 3 minutes on the other side. The chicken will finish cooking later, so it doesn’t need to be fully cooked at this stage. Transfer the chicken to a plate and set aside.

Step 2: Build the flavor base
In the same pan with the rendered chicken fat, add the remaining tablespoon of olive oil if needed. Add the diced onion and bell peppers, cooking until they begin to soften, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Sprinkle in the smoked paprika, cumin, and oregano, stirring constantly for 1 minute to bloom the spices without burning them.

Step 3: Add the rice and liquid
Add the uncooked rice to the pan and stir to coat each grain with the flavorful oil and spices. Cook for 1-2 minutes, allowing the rice to toast slightly. Crush the saffron threads between your fingers and add them to the hot chicken broth, then pour the broth into the pan. Bring the mixture to a boil, then reduce the heat to a simmer. Season with salt and pepper to taste.

Step 4: Complete the cooking
Return the chicken thighs to the pan, nestling them skin-side up into the rice mixture without submerging the crispy skin. Cover the pan with a tight-fitting lid or aluminum foil and simmer on low heat for 20-25 minutes, until the rice has absorbed most of the liquid and the chicken reaches an internal temperature of 165°F (74°C).

Step 5: Finish and serve
Remove the lid and scatter the frozen peas over the surface. Cover again and cook for an additional 5 minutes until the peas are heated through. Remove from heat and let the One Pan Spanish Chicken and Rice rest for 5-10 minutes before serving. Garnish with fresh chopped parsley and serve with lemon wedges for squeezing over individual portions.

Variations

Seafood Spanish Rice: For a paella-inspired variation, substitute half the chicken with 8 ounces of large shrimp and 8 ounces of mussels. Add the shrimp and mussels during the last 5-7 minutes of cooking for perfectly cooked seafood that complements the rice beautifully.

Vegetarian Spanish Rice: Create a meat-free version by omitting the chicken and using vegetable broth instead of chicken broth. Add 1 cup of sliced mushrooms and 1 cup of artichoke hearts along with the bell peppers. For protein, stir in a can of drained and rinsed chickpeas when adding the rice. This plant-based Spanish vegetable rice delivers all the same bold flavors.

Chorizo Spanish Rice: For an extra layer of authentic Spanish flavor, add 6 ounces of sliced Spanish chorizo when sautéing the vegetables. The chorizo will release its flavorful oils and paprika-infused fat, creating an even more robust base for the One Pan Spanish Chicken and Rice.

Storage and Serving

Store leftover One Pan Spanish Chicken and Rice in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight as they continue to meld. When reheating, add a splash of chicken broth to prevent the rice from drying out, and warm gently over medium-low heat or in the microwave until heated through.

For an authentic Spanish dining experience, serve this dish directly in the cooking pan at the center of the table, family-style. Accompany with a simple green salad dressed with olive oil and sherry vinegar. For a complete Spanish-inspired meal, start with a small plate of Manchego cheese and olives, and serve crusty bread on the side for soaking up the flavorful juices from the chicken and rice.

This dish also pairs beautifully with a chilled Spanish albariño or a fruity sangria for a festive weekend dinner with friends or family.

FAQs

Can I use boneless chicken instead of bone-in?
Yes, you can use boneless, skin-on chicken thighs, but reduce the final cooking time by about 5 minutes. Bone-in chicken provides more flavor to the rice, but boneless works well for quicker cooking.

Why is my rice still hard after the cooking time?
Different rice varieties and pan sizes can affect cooking time. If your rice isn’t tender, add an additional ¼ cup of hot broth or water, cover, and cook for 5-10 minutes longer. Also, ensure your heat is low enough for gentle simmering.

Can I use brown rice instead of white rice?
Yes, but brown rice requires more liquid and longer cooking time. Increase the broth to 3½ cups and expect to cook for 45-50 minutes total. You may want to partially cook the chicken separately and add it later to prevent overcooking.

Is saffron necessary for this recipe?
While authentic Spanish chicken and rice traditionally uses saffron, it’s an expensive ingredient. The dish will still be delicious without it, though it won’t have the same distinctive color and subtle flavor. Turmeric can provide similar coloring.

Can I make this dish ahead of time?
You can prepare the vegetables and season the chicken ahead of time, but the rice is best when freshly cooked. The completed dish reheats well but may lose some of its textural contrast.

Conclusion

This One Pan Spanish Chicken and Rice is comfort food at its finest — vibrant, aromatic, and bursting with Mediterranean flavors that transport you straight to Spain. It’s the kind of dish that solves the weeknight dinner dilemma while being impressive enough for entertaining. The beauty lies in its simplicity: one pan creates less cleanup while building incredible depth of flavor as the chicken and rice cook together. Whether you’re cooking for family or hosting friends, this recipe delivers restaurant-quality results with minimal effort, proving that spectacular meals don’t require complicated techniques or endless ingredients.

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