One Pan Spanish Chicken and Rice Recipe (Arroz con Pollo)
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr
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Servings
5
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Calories
6876 kcal
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Course
Main Course
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Cuisine
Mediterranean
One Pan Spanish Chicken and Rice Recipe (Arroz con Pollo)
Description
This recipe uses chicken thighs and drumsticks seasoned with a spice rub of smoked paprika, garlic powder, salt, black pepper, and optional cayenne pepper. The chicken is browned in olive oil to develop a rich crust that seals in juices. Chorizo is cooked in the same pan, releasing flavorful oils that complement the vegetables—green bell pepper, red onion, garlic, and ripe tomato. Medium-grain rice, soaked prior, is added along with tomato paste and chicken broth to create a cohesive, one-pan dish.
The slow simmer allows the rice to absorb the broth and seasonings fully, while the resting period after cooking helps set the starch, preventing a gluey texture. The variety of proteins and vegetables provides a layered flavor profile combining smoky, savory, and fresh ingredients, making this a complete and satisfying meal.
After cooking, it's best to let the dish rest covered for about 10 minutes to distribute the moisture evenly through the rice. Leftovers can be refrigerated for up to three days in airtight containers, maintaining the dish's flavor and texture.
Ingredients
For Chicken etc.
- 1 1/2 cup medium grain rice washed
- 4 bone-in skin-on chicken thighs
- 4 chicken drumstick
- olive oil
- 6 oz chorizo sausage no casings, bulk
- 1 green bell pepper cored, chopped, large
- 1 red onion peeled, chopped, medium
- 2 garlic peeled, crushed, cloves
- 1 tomato chopped, large, ripe
- 3 tbsp tomato paste
- 3 cups chicken broth
For Spice Rub
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp cayenne pepper more or less to your liking (optional)
Instructions
- Soak the rice in water. Rinse the rice well and place it in a bowl. Cover the rice with water and allow it to soak for 15 minutes while you work on other things. You should be able to break a grain of rice easily. Drain well.
- Make the spice rub. In a small bowl, mix the spices, salt and pepper.
- Season the chicken. Pat the chicken dry and season with the spice rub, be sure to lift the chicken skins and apply some of the spice rub underneath (this is important for flavor).
- Brown the chicken on both sides. In a 5-quart braiser pan (or a large deep skillet with a cover), heat 1 tablespoon extra virgin olive oil over medium-high heat until shimmering but not smoking. Carefully add the chicken and brown deeply on both sides. Remove the chicken and set it aside on a plate for now.
- Cook chorizo and vegetables. In the same pan, add the chorizo. Cook for 10 minutes, stirring regularly until the chorizo has nicely browned. Add the green peppers, onions, and garlic. Cook over medium heat, stirring regularly, for 5 minutes.
- Cook the chicken. Now add the chopped tomatoes, tomato paste, and chicken broth. Add the browned chicken back to the pan. Raise the heat to bring the liquid to a boil, then lower to medium and cover. Cook for about 15 to 20 minutes.
- Add the rice and cook the rice with the chicken. Uncover the pan and remove the chicken briefly (set on a dish near the stove for now). Stir the drained rice into the cooking liquid. Cook uncovered over high heat for 1 to 2 minutes. Add the chicken back on top of the rice. Turn the heat to low, cover the pan again and cook the rice and chicken together for another 20 minutes or until the rice is fully cooked.
- Let the chicken and rice rest in the pan. Turn the heat off, but leave the pan covered and undisturbed for 10 more minutes. Serve hot.
Notes
- After cooking, let the dish rest covered for 10 minutes to allow the rice to set and moisture to distribute evenly.
- Store leftovers in airtight containers in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 6876 kcal
% Daily Value*
| Calories | 687.6kcal | 34% |
| Carbohydrates | 64.6g | 22% |
| Protein | 48.5g | 97% |
| Saturated Fat | 7.8g | 39% |
| Cholesterol | 163.5mg | 55% |
| Potassium | 977.3mg | 21% |
| Fiber | 3.8g | 15% |
| Sugar | 2.9g | 6% |
| Vitamin A | 1148.3IU | 23% |
| Vitamin C | 33.1mg | 37% |
| Calcium | 58.7mg | 6% |
| Iron | 5.4mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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