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One Pan Spanish Chicken and Rice Recipe (Arroz con Pollo)
4.9 from 214 votes

One Pan Spanish Chicken and Rice Recipe (Arroz con Pollo)

One Pan Spanish Chicken and Rice is a flavorful combination of bone-in chicken thighs and drumsticks cooked with chorizo, bell pepper, onion, garlic, tomatoes, and medium-grain rice simmered in chicken broth. The dish is seasoned with a smoky spice rub including smoked paprika and cayenne, delivering a colorful and hearty meal prepared all in one pan.

Prep Time
15 mins
Cook Time
1 hr
Servings: 5
Calories: 6876 kcal
Course: Main Course
Cuisine: Mediterranean

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

    Cup of Yum
  1. 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.
  2. Make the spice rub. In a small bowl, mix the spices, salt and pepper.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 5 Serving

Amount Per Serving

Calories 6876

% 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.