This easy Spanish Chicken and Rice dinner recipe is a simple one-pan, 30-minute meal the whole family will enjoy. It combines tender juicy pan-seared chicken with flavorful spiced rice & peas for a complete FLAVOR-packed meal.
Get ready to be obsessed with this One Pan Spanish Chicken and Rice! Not only is it super flavorful, but since everything is made in one pan there’s less mess. Well-seasoned chicken thighs are browned on all sides and then baked to perfection with a delicious homemade Spanish rice. This simple dinner is so tasty, it’s sure to impress!
Reasons to love this recipe
- Easy one-pan meal: Meals like this are a staple in our household! They require minimal cleanup, and they’re such a great way to experiment with different flavors and ingredients all in one pan or skillet.
- Hearty and satisfying: The combination of tender chicken, perfectly cooked rice, and a mix of veggies, all infused with the bold, rich flavors of smoked paprika and tomato, creates a meal that is truly irresistible.
- A go-to weeknight meal: This recipe makes for a great stand-alone dinner that’s packed with protein, has plenty of carbs and veggie goodness. Plus, it’s easy and affordable!
This one-pan meal is quick and easy! If you’d like to try more one-pan meals, add this Mediterranean Chicken, this One-pan Chicken Burrito Bowls or our family-favorite One Pan Cilantro Lime Chicken and Rice the menu!
Ingredients you’ll need
This incredibly tasty one-pan chicken and Spanish rice recipe uses warm spices and flavorful veggies. Here’s what you’ll need to make it:
- Chicken thighs: For this recipe, you’ll need 2 pounds bone-in skin-on chicken thighs, which is typically 4-5 pieces. These are super flavorful!
- Spices: The marinade and seasoning for the rice is a combination of garlic powder, smoked paprika, ground cumin, ground coriander, salt and black pepper.
- Veggies: We’re adding onion, bell pepper, tomatoes, and peas to the rice for lots of great flavor and texture.
- Jalapeño: Remove the stems and seeds for less heat.
- Tomato paste: Add this in for that classic Spanish rice color and depth of flavor.
- Rice: Long-grain parboiled rice (or any long-grain white rice) will give this dish the proper consistency and texture.
- Cilantro: Fresh cilantro sprinkled over the finished recipe will add extra flavor and gorgeous color.
Variations and substitutions
- Chicken: I really like using bone-in skin-on chicken thighs for the extra flavor; however, you can use chicken breasts or boneless skinless chicken thighs, if preferred. Just be sure to adjust the cooking time accordingly if using boneless chicken, as it may cook faster.
- More add-ins: You can add in any extra ingredients that you’d like! Corn or green or black olives would be delicious! Other vegetables like zucchini, eggplant or mushrooms would be wonderful, too.
- Turn up the heat: Feel free to make this a bit spicy by adding cayenne pepper and/or red pepper flakes. You can also leave some of the seeds in with the jalapeño.
How to Make Spanish Chicken and Rice
This is a really easy one-pot chicken and rice dinner that comes together with simple methods and doesn’t require any fancy ingredients. Here’s how:
- Prep: Preheat oven to 400ºF. Wash and pat the chicken dry with a paper towel.
- Season the chicken: Combine the seasonings in a small bowl. Generously season both sides of the chicken with about ½ of the spice blend. Reserve 1/2 for later.
- Brown the chicken: Heat oil in a large heavy-duty cast iron skillet. Sear chicken thighs, skin-side down, turning once until golden brown on both sides, about 4 minutes per side. Transfer chicken to a plate.
- Sauté the vegetables: Add onion and bell pepper to the same pan and sauté for 2 minutes. Add the garlic and sauté for 30 seconds. Add in the tomatoes, jalapeño, tomato paste, and remaining spices. Sauté another 2-3 minutes or until the tomatoes begin to soften and flavors develop.
- Add the rice and bake: Stir in the rice, frozen peas, and cilantro. Sauté for a few seconds then add the water. Bring to a simmer then return the seared chicken on top. Cover with foil and transfer to the oven to bake for 30 minutes or until the chicken is cooked through, liquid is absorbed, and rice is tender.
- Serve: Once cooked through, remove the chicken from the pan and fluff the rice with a fork. Garnish with fresh chopped cilantro and serve with lemon wedges and sour cream if desired. Enjoy!
Helpful tips
- Use similar size chicken pieces: Try to use the same size of chicken pieces, so everything cooks at the same rate. However, if your chicken is not the same size, it’s a good idea to check for doneness on the smaller pieces first.
- Deglaze the pan: After searing the chicken and sautéing vegetables, you may notice browned bits on the bottom of the pan. Deglazing with a splash of chicken broth or water can help release these flavorful bits, which can then be stirred into the rice for amazing flavor.
- Cooking option: Instead of baking this dish in the oven, you can also cook the chicken and rice on the stovetop, covered, on the lowest heat setting.
- For crispy chicken: To get a crispy crust on the chicken, place under the broiler for 4-5 minutes or until crispy.
One Pan Spanish Chicken and Rice
Ingredients
- 2 pounds bone-in skin-on chicken thighs, about 4-5 pieces
- 1 teaspoon EACH garlic powder, smoked paprika, ground cumin, ground coriander, salt, black pepper
- 1 tablespoon olive oil
- 1 small onion, diced
- 1/2 cup bell pepper, diced
- 3-4 cloves garlic, minced
- 2 plum tomatoes, diced
- 1 jalapeño, diced (remove stems if desired)
- 1 Tablespoon tomato paste
- 1 cup long-grain parboiled rice, or any long-grain white rice
- 1/2 cup frozen peas, not thawed
- ¼ cup chopped cilantro, for garnish
- 2 cups water
Instructions
- Preheat oven to 400ºF. Wash and pat the chicken dry with a paper towel.
- Combine the seasonings in a small bowl. Generously season both sides of the chicken with about ½ of the spice blend. Reserve 1/2 for later.
- Heat oil in a large heavy-duty cast iron skillet. Sear chicken thighs, skin-side down, turning once until golden brown on both sides, about 4 minutes per side. Transfer chicken to a plate.
- Add onion and bell pepper to the same pan and sauté for 2 minutes. Add the garlic and sauté for 30 seconds. Add in the tomatoes, jalapeño, tomato paste, and remaining spices. Sauté another 2-3 minutes or until the tomatoes begin to soften and flavors develop.
- Stir in the rice, frozen peas, and cilantro. Sauté for a few seconds then add the water. Bring to a simmer then return the seared chicken on top. Cover with foil and transfer to the oven to bake for 30 minutes or until the chicken is cooked through, liquid is absorbed, and rice is tender. You can also cook the chicken on the stovetop, covered, on the lowest heat setting. Pro tip: To get a crispy crust on chicken, place under broiler for 4-5 minutes or until crispy.
- Once cooked through, remove the chicken from the pan and fluff the rice with a fork. Garnish with fresh chopped cilantro and serve with lemon wedges and sour cream if desired. Enjoy!
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently asked questions
Do you have to rinse the rice?
It’s a good idea to rinse rice before cooking it to remove any unwanted dirt or debris. This will also remove excess starch, which will result in fluffier rice.
How to know when chicken is fully cooked?
To know precisely that your chicken is fully cooked and safe to eat, use a digital probe thermometer. Insert the probe into the thickest part of the chicken, but be sure it is not touching bone. The chicken is ready to eat when the thermometer registers at least 165ºF.
Is Spanish chicken and rice freezer friendly?
Yes, once it has cooled completely transfer it to an airtight, freezer-safe container. Freeze for up to 2-3 months. To reheat, thaw the dish in the refrigerator overnight and reheat in a skillet or microwave until warmed through.
Storage recommendations
One of the best parts about this recipe is that it’s perfect for meal prep! Simply let the pan cool completely, then divide the chicken and rice into individual meal prep containers and place them in the refrigerator to enjoy for up to about 5-6 days.
