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- 4 chicken thighs, skin-on and bone-in - 1 cup long-grain rice - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 can (14 oz) diced tomatoes with juice - 2 cups chicken broth - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - 1/2 teaspoon saffron threads (optional) - Salt and pepper to taste - 1 tablespoon olive oil - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) I often choose brands that deliver great flavor. For chicken, I like using Bell & Evans. Their chicken is fresh and free-range. For rice, I recommend Lundberg Farms. Their long-grain rice is high quality and cooks well. For spices, Penzeys Spices offers rich smoked paprika and oregano. These brands help elevate your dish. When buying chicken, look for shiny skin and no off smell. Choose thighs that feel firm. For vegetables, select bell peppers that are bright and firm. The onion should feel heavy for its size and have a dry skin. Fresh garlic should be plump and firm. When picking tomatoes, go for those that are ripe and fragrant. Fresh ingredients make a big difference in flavor. {{ingredient_image_1}} Start by heating olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper, and smoked paprika. Once the oil is hot, place the chicken thighs skin-side down in the pan. Sear them for about 5 to 7 minutes until they turn golden brown. Flip the chicken and cook for another 3 to 4 minutes. Remove the chicken from the pan and set it aside on a plate. In the same pan, add the chopped onion and diced red and green bell peppers. Sauté these for about 5 minutes until the onions become clear. Then, mix in the minced garlic and cook for an extra minute until you smell its flavor. Next, stir in the long-grain rice, ensuring it gets coated in the vegetable mix. Toast the rice for about 2 minutes, stirring it often to prevent burning. Now it's time to bring everything together. Add in the can of diced tomatoes with juice, chicken broth, dried oregano, and saffron threads if you choose to use them. Stir well and bring the mixture to a simmer. Place the seared chicken thighs on top of the rice mix, skin-side up. Cover the pan with a lid and lower the heat. Let it cook for about 25 to 30 minutes until the rice is soft and has soaked up the liquid. Once cooked, fluff the rice with a fork and let it sit off the heat for about 5 minutes before serving. Top it off with fresh parsley and serve with lemon wedges for a zesty touch. To get the best flavor, start with the right heat. Use medium-high heat when adding your chicken thighs. This helps create a nice, golden crust. Season the chicken well with salt, pepper, and smoked paprika before searing. Make sure the oil is hot before adding the chicken. Don’t overcrowd the pan; this can trap steam and prevent browning. Sear skin-side down for 5 to 7 minutes, then flip. This step adds depth to the dish. Fluffy rice is key to making this dish a success. After you add the rice to the pan, toast it for 2 minutes. This helps the rice absorb flavors better. Stir it gently so it doesn't stick. When you add the broth and tomatoes, make sure to bring it to a simmer before adding the chicken. Cover the pan tightly to trap steam. Let it cook on low heat for about 25 to 30 minutes. This way, the rice cooks evenly and stays fluffy. Using the right tools makes cooking easier. Here’s what I recommend: - Large skillet or sauté pan: A good, heavy pan helps with even cooking. - Wooden spoon: Great for stirring without scratching your pan. - Lid: A tight-fitting lid is key for steaming the rice. - Fork: Use this for fluffing the rice after cooking. These tools will help you make the best One Pan Spanish Chicken Rice. Enjoy the process and the tasty results! Pro Tips Use Bone-In Chicken Thighs: They are more flavorful and stay juicier during cooking compared to boneless cuts. Toast the Rice: Sautéing the rice for a couple of minutes enhances its nutty flavor and helps prevent it from becoming mushy. Let it Rest: Allowing the dish to sit for 5 minutes after cooking helps the flavors meld and the rice to firm up slightly. Garnish with Fresh Herbs: Adding fresh parsley not only brightens the dish visually but also adds a fresh flavor that complements the meal. {{image_2}} To make this dish even better, you can add chorizo. Slice it and cook it with the chicken for a rich taste. You can also toss in peas during the last few minutes of cooking. This adds color and a nice pop of sweetness. Other great options include olives or artichoke hearts. These give a Mediterranean twist to the dish. If you need a gluten-free version, use gluten-free rice. Check the broth too; some brands add gluten. For a vegetarian meal, swap the chicken for mushrooms or bell peppers. Use vegetable broth instead of chicken broth. This keeps the flavors rich without meat. You can also make this dish in the oven. After searing the chicken, place everything in a baking dish and cover it. Bake at 375°F for about 30-35 minutes. For a slow cooker, follow the same steps but set it on low for 6 hours. This method makes the chicken very tender. Each method brings out different flavors, so try them all! After enjoying your One Pan Spanish Chicken Rice, store any leftovers in an airtight container. Make sure to cool the dish to room temperature first. This helps keep the flavors fresh. Place the container in the fridge. It will last up to four days. To reheat, use the stovetop or microwave. If you use the stovetop, add a splash of broth. Heat it over low heat, stirring often. This keeps the rice from drying out. If using a microwave, cover the container loosely. Heat in short bursts, stirring in between, until it’s hot. For longer storage, freeze the chicken rice. First, let it cool completely. Then, pack it in freezer-safe bags or containers. Make sure to squeeze out excess air. Label the bags with the date. You can freeze it for up to three months. To enjoy later, thaw it in the fridge overnight before reheating. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Just be sure to adjust the cooking time. Cook them for about 15-20 minutes instead of 25-30 minutes. This change can help keep the rice from getting too dry. One Pan Spanish Chicken Rice pairs well with many sides. You can serve a fresh salad with greens and a light dressing. Garlic bread or crusty rolls are great for sopping up the rice. For a bit of crunch, try some roasted vegetables. Lemon wedges add a nice touch to brighten the dish. To check if the chicken is cooked through, use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut into the thickest part. The juices should run clear, and the meat should not be pink. Always ensure your chicken is safe to eat. This post covered key ingredients, cooking steps, and tips for a great One Pan Spanish Chicken Rice. We explored ingredient choices, cooking tools, and even variations to suit your taste. Good meals start with good ingredients, so choose fresh ones. Follow the steps for best results, and don’t hesitate to mix in your favorite flavors. Store leftovers carefully, and enjoy your dish for days! Cooking can be fun and easy with the right guide. Now, get in the kitchen and enjoy making this meal!

One Pan Spanish Chicken Rice

A flavorful one-pan dish featuring chicken thighs, rice, and a medley of vegetables, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Spanish
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 thighs chicken thighs, skin-on and bone-in
  • 1 cup long-grain rice
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 can diced tomatoes with juice (14 oz)
  • 2 cups chicken broth
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 0.5 teaspoon saffron threads (optional)
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • for garnish fresh parsley, chopped
  • for serving lemon wedges

Instructions
 

  • In a large skillet or sauté pan, heat olive oil over medium-high heat. Season the chicken thighs with salt, pepper, and smoked paprika. Once the oil is hot, add the chicken skin-side down and sear for about 5-7 minutes until golden brown. Flip the chicken and cook for an additional 3-4 minutes. Remove the chicken from the pan and set aside.
  • In the same pan, add the chopped onion and diced bell peppers. Sauté for about 5 minutes until the onions are translucent. Add the minced garlic and cook for another minute until fragrant.
  • Stir in the rice, ensuring it’s coated with the vegetable mixture. Toast the rice for about 2 minutes, stirring occasionally.
  • Add the diced tomatoes (with juice), chicken broth, dried oregano, and saffron threads (if using) to the pan. Bring the mixture to a simmer.
  • Place the seared chicken thighs on top of the rice mixture, skin-side up. Cover the pan with a lid and reduce the heat to low. Cook for about 25-30 minutes, or until the rice is tender and has absorbed the liquid.
  • Once cooked, fluff the rice with a fork and let it sit for about 5 minutes off the heat before serving. Garnish with fresh parsley and serve with lemon wedges on the side.

Notes

Saffron is optional but adds a unique flavor and color.
Keyword chicken, comfort food, one-pan, rice, Spanish