Spanish Chicken and Rice (Arroz con Pollo)
User Reviews
5
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Prep Time
15 mins
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Additional Time
45 mins
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Total Time
1 hr
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Servings
4
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Calories
856 kcal
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Course
Main Course
Spanish Chicken and Rice (Arroz con Pollo)
Description
In this Spanish Chicken and Rice recipe, seasoned chicken thighs are brushed with olive oil, then seared in a skillet until the skin is browned and crispy. After removing the chicken, the pan is used to sauté onions and sliced Spanish chorizo until soft and fragrant. Garlic is added briefly before stirring in rice and deglazing the pan with white wine. Fire-roasted tomatoes and chicken broth are incorporated along with smoked paprika, oregano, bay leaf, and optionally saffron.
The chicken is returned to the skillet atop the rice mixture along with strips of roasted red bell pepper and halved green olives. The skillet is then baked in the oven at 350°F until the rice is tender—usually between 25 to 35 minutes—and the chicken is fully cooked. This method layers smoky, savory flavors through the chorizo and spices while the chicken remains juicy with crispy skin.
This dish can be served as a hearty main course. Leftover portions keep well in the refrigerator for up to 5 days and can be reheated in the oven to maintain texture. The recipe offers flexibility to use all skin-on thighs, mix chicken pieces, or use a whole cut-up bird, and mentions saffron as optional due to its expense but valued aromatic depth.
Ingredients
- 3 lbs chicken thighs skin-on, bone-in. See NOTES
- 3 tablespoon olive oil divided
- salt
- black pepper
- 2 teaspoon smoked paprika divided
- 1 medium onion chopped
- 1½ cups spanish chorizo cured (fully cooked), sliced
- 3 cloves garlic minced
- 1 cup rice short, medium, or long-grain
- ¼ cup white wine
- 1 .5 oz can fire roasted tomatoes with juice
- 3 cups chicken broth
- ½ teaspoon saffron chopped (optional, threads
- 1 teaspoon oregano dried
- 1 bay leaf
- ⅓ cup red bell pepper cut into strips, roasted
- ⅓ cup green olives halved
- 2 tablespoon Italian parsley chopped, for garnish (optional)
Instructions
- Preheat oven to 350°F.
- Brush the chicken with 1 tablespoon of the olive oil. Season all over with salt, pepper, and 1 teaspoon of smoked paprika.
- Heat the olive oil (2 tbsp)over medium heat in a large ovenproof skillet (or Dutch oven).
- Sear the chicken thighs, skin-side down, for 5 minutes, or until the skin is browned and crispy (move the chicken around with tongs or a spatula to keep the skin from sticking to the bottom of the pan). Flip the chicken and cook on the other side for another 3 minutes. Place the chicken on a platter and set aside (the chicken won't be fully cooked yet).
- If there is too much grease/oil in the skillet, spoon off all but about 2 tbsp. Add the onion and chorizo and sauté until the onion is soft, about 4 minutes, stirring often. Stir in the garlic and sauté for another 30 seconds to 1 minute.
- Add the rice and stir to coat. Carefully pour in the wine and cook until most of it has evaporated, about 1 to 2 minutes.
- Stir in the tomatoes (with juices), broth, saffron (if using), oregano, 1 teaspoon smoked paprika, 2 teaspoon salt, 1 teaspoon black pepper, and the bay leaf. Bring to a boil.
- Stir, and then turn off the heat. Nestle the chicken pieces into the pan. Cover and place in the oven for 30 minutes, or until the rice is tender. After about 20 minutes, stir the rice (you may need to remove the chicken pieces to do this and then place them back in the pan after stirring the rice). Stir in the roasted peppers and green olives. Cover and return to the oven for the remainder of the 30 minutes.
- Remove the bay leaf and serve hot. Garnish with chopped parsley (or chopped scallions), if desired.
Notes
- Use all skin-on, bone-in chicken thighs or a combination of pieces for best results; adjust searing time if using boneless or skinless cuts.
- Saffron adds traditional flavor but is optional due to cost; it can be found in spice sections of supermarkets or online.
- Start checking rice doneness after about 20 minutes of baking, stirring midway by temporarily removing chicken then returning it to the pan.
- Leftovers keep covered in the fridge for up to 5 days and reheat well in a 325°F oven covered with foil or in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 856 kcal
% Daily Value*
| Calories | 856kcal | 43% |
| Carbohydrates | 44g | 15% |
| Protein | 67g | 134% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 254mg | 85% |
| Sodium | 764mg | 32% |
| Potassium | 899mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1189IU | 24% |
| Vitamin C | 11mg | 12% |
| Calcium | 75mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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