This One Pot Spanish Chicken and Rice recipe brings together the warmth of paprika, the sweetness of bell peppers, and the heartiness of chicken in one pan that feels like a hug on a plate. It is colorful, flavorful, and surprisingly simple, which makes it just as perfect for a busy weeknight as it is for a cozy weekend dinner.
I still remember the first time I tried a version of Spanish chicken and rice at a tiny café while traveling, and I couldn’t believe how such simple ingredients could come together to make something so vibrant. That memory stuck with me, and when I got back home, I wanted to recreate the same comforting flavors in my own kitchen. After a few tweaks, I landed on this one pot wonder that has become a staple for us. It is now one of those meals I pull out when I want to impress guests without spending hours in the kitchen. It feels special but is secretly so easy.
Why You’ll Love This
1. All-in-one meal.
This recipe gives you protein, carbs, and veggies in a single dish, which means less planning and fewer side dishes to worry about. You’ll love how satisfying it is without needing anything extra on the plate. It is hearty enough to stand alone but balanced enough to feel wholesome.
2. Bold, layered flavors.
The combination of smoked paprika, garlic, onion, and tomatoes gives the rice and chicken so much depth. Every bite feels cozy and aromatic, with the rice soaking up all the chicken juices. You can easily adjust the seasoning to make it mild for kids or add extra heat if you love spice.
3. Easy cleanup.
Since everything cooks in one pot, you don’t have to worry about a sink full of dirty dishes. It is a true time-saver, especially on a weeknight when you want dinner on the table fast but don’t want a mess afterward.
4. Versatile and customizable.
This recipe works well with different proteins, grains, and vegetables, so you can make it fit your family’s preferences. Swap chicken thighs for breasts, add shrimp at the end, or toss in extra vegetables like peas, carrots, or zucchini. It’s flexible enough to keep things interesting every time you cook it.
Recipe Details
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Cuisine Type(s): Spanish, Mediterranean
Servings: 6
Estimated Cost: $15–20 (depending on chicken cut and pantry staples)
Equipment Needed:
- Large deep skillet or Dutch oven
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Small bowls for spices and prep work
- Optional: tongs for turning chicken
Ingredients
- 6 bone-in, skin-on chicken thighs (about 2 pounds)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 4 garlic cloves, minced
- 1 ½ cups long-grain rice (such as basmati or jasmine)
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili flakes (optional for spice)
- 1 can (14.5 ounces) diced tomatoes, with juices
- 3 ½ cups chicken broth (low sodium preferred)
- Salt and black pepper to taste
- 1 cup frozen peas (add at the end)
- Fresh parsley, chopped, for garnish
- Lemon wedges for serving (optional, but highly recommended)
Ingredient Notes:
- Chicken thighs are preferred because they stay juicy, but chicken breasts or drumsticks also work.
- You can swap bell peppers for whatever vegetables you have, like zucchini or carrots.
- If you want a richer flavor, stir in a pinch of saffron threads with the broth.
- Leftover rice can be stored in the fridge for up to 3 days.
Step-by-Step Instructions
Step 1: Season and sear the chicken.
Pat the chicken thighs dry with paper towels and season generously with salt, pepper, and half of the smoked paprika. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken skin-side down until golden brown, about 5 minutes per side. This locks in the juices and adds incredible flavor to the rice later.
Step 2: Sauté the aromatics.
Remove the chicken and set it aside. In the same pan, add chopped onion and bell peppers, cooking until softened, about 5 minutes. Stir in garlic and cook for another minute until fragrant. This builds the flavor base for the whole dish.
Step 3: Toast the rice and spices.
Add the rice directly into the pan with the vegetables, stirring to coat it in the oil. Sprinkle in the rest of the smoked paprika, cumin, oregano, and chili flakes if using. Toast the rice for about 2 minutes, letting it absorb all the spices. This little step gives the rice a nutty, aromatic quality.
Step 4: Add liquids and chicken.
Pour in the diced tomatoes with their juices and chicken broth, stirring everything together. Return the chicken thighs to the pot, nestling them gently into the rice mixture. Bring to a boil, then reduce the heat to low, cover, and let it simmer.
Step 5: Simmer to perfection.
Allow the rice and chicken to cook together for about 25 minutes, or until the rice is tender and the chicken is fully cooked through. Check occasionally to make sure the rice is not sticking, and give a gentle stir if needed. The juices from the chicken will infuse into the rice, making it extra flavorful.
Step 6: Finish with peas and garnish.
Once the rice is cooked, stir in the frozen peas and let them warm through for 2–3 minutes. Sprinkle chopped parsley over the top and serve with lemon wedges. The lemon juice brightens the entire dish and balances the spices beautifully.
Nutrition Facts (per serving, approx.)
- Calories: 420
- Protein: 27 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Fat: 18 g
- Sodium: 720 mg
- Vitamin A: 30% DV
- Vitamin C: 60% DV
- Calcium: 6% DV
- Iron: 20% DV
Tips for Success
- Brown the chicken well. Searing the chicken until golden makes a huge difference in flavor. Don’t rush this step.
- Use the right rice. Long-grain rice works best because it stays fluffy instead of sticky. Avoid short-grain varieties for this recipe.
- Let it rest. After cooking, let the dish sit covered for 5 minutes before serving. This allows the rice to finish steaming and stay light and tender.
- Don’t skip the lemon. A little squeeze of fresh lemon at the end brightens everything and takes the dish from good to amazing.
Common Questions
Can I make this recipe with chicken breasts instead of thighs?
Yes, chicken breasts work, but they can dry out more quickly. If using breasts, reduce simmering time slightly and check doneness around 18–20 minutes.
Can I make it vegetarian?
Absolutely. Replace the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth. The spices and vegetables still provide plenty of flavor.
How do I store leftovers?
Cool the dish to room temperature and store it in an airtight container in the fridge for up to 3 days. For longer storage, freeze portions for up to 2 months.
What’s the best way to reheat it?
The stovetop works best. Add a splash of broth or water to a skillet and reheat the rice and chicken over medium heat until warmed through. This prevents the rice from drying out.
Variations and Substitutions
- Add Spanish chorizo slices for a smoky, meaty kick.
- Stir in saffron threads with the broth for a more traditional Spanish touch.
- Use quinoa or brown rice for a higher-fiber, whole grain version.
- Toss in spinach, kale, or zucchini for extra veggies.
Serving and Pairing Suggestions
This dish pairs beautifully with a fresh green salad or roasted vegetables. A glass of crisp white wine or sparkling water with lemon makes a refreshing match. For a heartier spread, serve it with crusty bread to soak up the flavorful rice.
One Pot Spanish Chicken and Rice
Ingredients
- 6 bone-in skin-on chicken thighs (about 2 pounds)
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 4 garlic cloves minced
- 1 ½ cups long-grain rice such as basmati or jasmine
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili flakes optional for spice
- 1 can 14.5 ounces diced tomatoes, with juices
- 3 ½ cups chicken broth low sodium preferred
- Salt and black pepper to taste
- 1 cup frozen peas add at the end
- Fresh parsley chopped, for garnish
- Lemon wedges for serving optional, but highly recommended
Instructions
- Pat the chicken thighs dry with paper towels and season generously with salt, pepper, and half of the smoked paprika. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken skin-side down until golden brown, about 5 minutes per side. This locks in the juices and adds incredible flavor to the rice later.
- Remove the chicken and set it aside. In the same pan, add chopped onion and bell peppers, cooking until softened, about 5 minutes. Stir in garlic and cook for another minute until fragrant. This builds the flavor base for the whole dish.
- Add the rice directly into the pan with the vegetables, stirring to coat it in the oil. Sprinkle in the rest of the smoked paprika, cumin, oregano, and chili flakes if using. Toast the rice for about 2 minutes, letting it absorb all the spices. This little step gives the rice a nutty, aromatic quality.
- Pour in the diced tomatoes with their juices and chicken broth, stirring everything together. Return the chicken thighs to the pot, nestling them gently into the rice mixture. Bring to a boil, then reduce the heat to low, cover, and let it simmer.
- Allow the rice and chicken to cook together for about 25 minutes, or until the rice is tender and the chicken is fully cooked through. Check occasionally to make sure the rice is not sticking, and give a gentle stir if needed. The juices from the chicken will infuse into the rice, making it extra flavorful.
- Once the rice is cooked, stir in the frozen peas and let them warm through for 2–3 minutes. Sprinkle chopped parsley over the top and serve with lemon wedges. The lemon juice brightens the entire dish and balances the spices beautifully.
Notes
- Brown the chicken well. Searing the chicken until golden makes a huge difference in flavor. Don’t rush this step.
- Use the right rice. Long-grain rice works best because it stays fluffy instead of sticky. Avoid short-grain varieties for this recipe.
- Let it rest. After cooking, let the dish sit covered for 5 minutes before serving. This allows the rice to finish steaming and stay light and tender.
- Don’t skip the lemon. A little squeeze of fresh lemon at the end brightens everything and takes the dish from good to amazing.
Dinner doesn’t get much better than this One Pot Spanish Chicken and Rice. It is warm, flavorful, and surprisingly easy to make, making it the perfect dish to share with family or friends. Whether you are cooking for a busy weeknight or a weekend get-together, this recipe will quickly become one of your favorites. I hope you give it a try soon, and thank you for stopping by my kitchen. Happy cooking, friend!
