4.6 from 159 votes
One Pot Spanish Chicken and Rice
This One Pot Spanish Chicken and Rice is packed with great flavors and vibrant colors! Easy to make and all in one pot, from the stove top to the oven, dinner is ready with no fuss!
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 6
Calories: 329 kcal
Course:
Main Course , Dinner
Cuisine:
Spanish
Ingredients
- 2 tablespoons olive oil
- 6 chicken thighs with bone and skin
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 1 large onion chopped
- 6 cloves garlic minced
- 2 red bell peppers chopped
- 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 olives 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.
Cup of Yum
Notes
- If you use brown rice, cook for an additional 15-20 minutes, or until the rice is tender.
- You can use any type of chicken you prefer. If you're using chicken breasts, cook for an additional 10 minutes in the oven.
- Be sure to store this dish as soon as it’s cooled as rice is a breeding ground for bacteria. Store in an airtight container in the fridge for 3 – 4 days. If freezing store this dish in a freezer bag with the air pressed out. Thaw overnight in the fridge and fluff the rice before reheating. This dish will last up to 3 months in the freezer.
Nutrition Information
Serving
1serving
Calories
329kcal
(16%)
Carbohydrates
29g
(10%)
Protein
28g
(56%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.02g
Cholesterol
107mg
(36%)
Sodium
716mg
(30%)
Potassium
951mg
(27%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
1926IU
(39%)
Vitamin C
68mg
(76%)
Calcium
87mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 329
% 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.