One Pot Spanish Chicken and Rice
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6
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Calories
329 kcal
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Course
Main Course, Dinner
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Cuisine
Spanish
One Pot Spanish Chicken and Rice
Description
One Pot Spanish Chicken and Rice features bone-in, skin-on chicken thighs cooked with aromatic vegetables and spices. The chicken is browned in olive oil to crisp the skin, then set aside while onions, garlic, and red peppers soften. Smoked paprika, red pepper flakes, bay leaf, and tomato paste add depth of flavor before rice, crushed tomatoes, and broth join the pan. The chicken returns atop the rice mix and the whole dish bakes until the rice is tender and infused with the tomato and spice flavors. Olives and parsley added at the end provide a fresh, briny contrast.
The texture balances tender, juicy chicken with a well-cooked, slightly moist rice base. Baking the combined ingredients in a covered pan for part of the cooking time then uncovered allows for even cooking and some evaporation for the right rice consistency. The inclusion of smoked paprika and bay leaf lends a characteristic Spanish flavor profile.
Serve this dish warm as a satisfying main course. Its one-pot approach reduces the need for multiple dishes and leaves you with a rich, filling meal that pairs well with simple green salads or steamed vegetables.
For variations, brown rice may be substituted with additional cooking time. Adjustments in chicken cut or cooking time can be made accordingly. Leftovers should be stored promptly in the refrigerator in an airtight container to avoid bacterial growth common with rice-based dishes. The recipe can be frozen for up to three months and reheated after thawing, with a recommended fluffing of the rice to restore texture.
Ingredients
- 2 tablespoons olive oil
- 6 chicken thighs with bone and skin
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 large onion chopped
- 6 cloves garlic minced
- 2 bell pepper chopped, red
- ¼ teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- 1 bay leaf
- 2 tablespoons tomato paste
- 1½ cups long grain rice uncooked
- 28 ounces crushed tomatoes
- 2 cups chicken broth low sodium
- ½ cup olive pitted and sliced
- 1 tablespoon parsley chopped
Instructions
- Preheat the oven to 400°F (204°C).
- In a large Dutch oven or oven proof cast iron skillet/pan heat the olive oil over medium heat. Add the chicken thighs, skin side down and cook until crispy and golden brown. Season generously with salt and pepper. Turn the thighs over and sear until golden. Transfer the thighs onto a plate and set aside.
- To the same skillet add the onion, garlic and bell peppers. Cook for about 3 to 5 minutes until the onion and peppers are soft.
- Add the red pepper flakes, smoked paprika, bay leaf, tomato paste and stir. Season with salt and pepper as needed.
- Stir in the rice, crushed tomatoes and chicken broth. Bring to a boil.
- Transfer the chicken back to the skillet on top of the rice. Place the skillet in the oven and bake for about 45 minutes or until the rice is cooked through. You could cover the skillet for the first 30 minutes and then remove the lid for the last 15 minutes.
- Garnish with olives, parsley and serve warm.
Notes
- Brown rice requires 15-20 extra minutes of cooking or until tender.
- Using chicken breasts instead of thighs needs about 10 minutes longer in the oven.
- Promptly refrigerate leftovers in airtight containers to prevent bacteria growth associated with cooked rice.
- This dish keeps 3-4 days refrigerated and can be frozen for up to 3 months; thaw overnight and fluff rice before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 329kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 28g | 56% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 107mg | 36% |
| Sodium | 716mg | 30% |
| Potassium | 951mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 1926IU | 39% |
| Vitamin C | 68mg | 76% |
| Calcium | 87mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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