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Savory Spanish chicken and rice featuring a juicy, roasted chicken thigh served over a bed of flavorful tomato-infused rice, mixed with red peppers garnished with fresh herbs and a charred lemon slice.

Best Spanish Chicken and Rice Recipe | Easy One-Pan Dinner

By Nancy
Make this Spanish Chicken and Rice Recipe with tender chicken, seasoned rice, tomatoes, and spices for a flavorful one-pan family dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, One-Pan Meal
Cuisine Mediterranean, Spanish-Inspired
Servings 6
Calories 480 kcal

Ingredients
  

  • 6 pieces Bone-in chicken thighs
  • 1½ cups Long-grain white rice
  • 2½ cups Chicken broth
  • 1 can 14 oz Canned diced tomatoes
  • 1 large Yellow onion
  • 1 Red bell pepper
  • 5 –6 minced Garlic cloves
  • 2 tsp Smoked paprika
  • A generous pinch Saffron threads
  • 3 tbsp Olive oil
  • To taste Salt & black pepper
  • A handful Fresh parsley
  • ½ cup optional Frozen green peas
  • 1 for serving Lemon

Instructions
 

Step 1: Season the Chicken Generously

  • Pat the chicken thighs completely dry with paper towels—season each side with salt, pepper, and half the smoked paprika.

Step 2: Sear Until Deep Golden Brown

  • Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Place the chicken skin-side down—let it sear undisturbed for 5–6 minutes. Flip it over and cook for another 3 minutes, then remove and set aside.

Step 3: Build the Sofrito Base

  • Lower the heat. In the same pan—don’t clean it—add the onion and bell pepper. Cook for 5 minutes, add the garlic, and cook for another 60 seconds.
    Add the remaining paprika and let it bloom in the oil for about 30 seconds.

Step 4: Add Tomatoes and Toast the Rice

  • Pour in the canned tomatoes, stir the mixture well, and let it simmer gently for 2 minutes.
    Now add the unwashed dry rice and stir until each grain is coated with the tomato and spice mixture.

Step 5: Add the Broth, Saffron, and Chicken

  • Dissolve the saffron in a tablespoon of warm broth, then pour everything—the broth and the saffron mixture—into the pot. Stir the mixture well.
    Place the roasted chicken pieces, skin-side up, into the rice. Bring the mixture to a boil, then reduce the heat and cover tightly.

Step 6: Simmer Low, Don’t Peek

  • Cook covered for 25–30 minutes over low heat. The rice needs steam to cook evenly

Step 7: Rest, Garnish, and Serve

  • Remove it from the heat. Let it sit—with the lid on—for 5 minutes. Sprinkle fresh parsley on top and serve the entire skillet at the table.

Notes

Nutritional Information

  • Calories: ~480 kcal
  • Protein: 34g
  • Total Fat: 18g (5g saturated)
  • Carbohydrates: 42g
  • Fiber: 3g
  • Sodium: ~620mg (using low-sodium broth)
Keyword Spanish Chicken and Rice