Why You’ll Love this One Pot Dinner
The moment smoked paprika hits a hot pan with garlic, something shifts in the kitchen. It’s deeper than regular paprika (almost smoky-sweet), like something that’s been simmering for hours. Except this dish is done in 35 minutes, one pan, and it’s the kind of dinner that makes people ask what you did differently.
This one pot chicken with Spanish rice is the weeknight cousin of arroz con pollo. It has the same cozy, deeply spiced spirit, no saffron required. Chicken thighs braise right into the rice as it absorbs a garlicky, tomato-rich broth. Every grain picks up color and flavor. There’s almost no cleanup.
If you’re cooking for a family, where you want a satisfying, balanced meal without a pile of dishes, this is a weeknight anchor recipe.
I’ve been making versions of chicken and rice for years (re: Hawaiian chicken and rice), and this one hits that cozy sweet spot with smoky paprika, garlicky rice, and juicy chicken.
Need more one pot meals?Try one pot taco pasta or sweet and spicy pork lettuce wraps.
Ingredients You Need
- Spice mix: Smoked paprika, garlic powder, kosher salt, onion powder, cumin, dried oregano, black pepper, red pepper flakes, cayenne pepper, and saffron.
- Boneless skinless chicken thighs: You can also use chicken breasts.
- Olive oil: Avocado oil is a good substitute.
- Shallot: Follow our guide for how to cut shallots. Use a small chopped onion as a substitute.
- Garlic: Fresh garlic is best.
- Long-grain white rice: We like using basmati or jasmine.
- Dry white wine: Like pinot grigio, pinot gris, and savignon blanc.
- Chicken broth: Use chicken stock as a substitute.
- Tomato sauce: Or 1 can of fire roasted tomatoes with juices.
- Lemon: You’ll use the juice, plus lemon wedges to garnish.
- Frozen peas: Cook them right from frozen. If you don’t like peas, frozen corn is a good substitute.
- Toppings: Chopped parsley, toasted pine nuts, and lemon wedges for serving
Why Smoked Paprika Makes a Difference
Smoked paprika is made from peppers that are dried over oak wood smoke before grinding. Regular paprika is just dried and ground. The result is a spice that adds a subtle, wood-fired depth. It makes a 35-minute dish taste like it’s been slow-cooking. Don’t swap it out.
Looking for another rice dish? Try Mexican beef and rice, one pot Hawaiian chicken and coconut rice, or ground turkey teriyaki rice bowls.
How to Make One Pot Spanish Chicken and Rice
The full printable recipe is below, but let’s walk through the steps with some photos and a video so you have a clear idea of what to expect. This one pan Spanish chicken and rice is really easy and these step-by-step instructions will make sure they turn out every time.
Step 1: Season and sear the chicken. Combine all of the spices in a small bowl and toss the chicken. Sear them in a hot pan for 3-4 minutes without moving, until deeply golden (it doesn’t need to be cooked through). Remove from the pan.
Step 2: Saute shallots and garlic and toast the rice. Cook the shallots and garlic in the same pan. Add the uncooked rice and cook to toast.
Step 3: Simmer and cook the rice. Deglaze with white wine and chicken broth and scrape the brown bits (aka fond) from the bottom. Stir in the tomato sauce, lemon juice, and frozen peas. Bring to a simmer boil, add the chicken, and cook covered for 20 minutes. Top with fresh chopped parsley, flaky salt, or pine nuts and enjoy!
The One Step That Keeps Your Rice from Getting Mushy
Before you add the broth, let the rice toast in the pan for 30–60 seconds. This seals the outer starch, which means the grains stay separate and have a slight nutty flavor instead of clumping. It’s a technique from Spanish and Mexican rice traditions and it genuinely changes the texture.
What’s the Difference Between Spanish Rice and Arroz con Pollo?
Arroz con pollo (“rice with chicken” in Spanish) is a traditional Latin American and Spanish dish that typically uses bone-in chicken, saffron, and sometimes beer or wine.
This recipe takes those same flavor bones like paprika, garlic, tomatoes, chicken braised into rice, but streamlines it for a Tuesday night.
Think of it as arroz con pollo’s faster, pantry-friendlier cousin.
Make-Ahead and Freezer Instructions
This dish reheats beautifully. Store leftovers in an airtight container in the fridge for up to 4 days.
To freeze: cool completely, portion into freezer-safe containers, freeze up to 3 months.
Reheat from frozen in a covered skillet over medium-low with a splash of broth or water to rehydrate the rice.
FAQs
You can, but thighs are strongly recommended. Chicken breasts can dry out during the 20-minute simmer. If you use breasts, reduce the covered cook time to 15 minutes and check for doneness (165°F internal) early.
Long-grain white rice is ideal because it stays fluffy and separate. Basmati also works well. Avoid short-grain rice (too sticky) and brown rice (needs significantly more liquid and time).
Yes, all the base ingredients are naturally gluten-free. Just confirm your chicken broth is GF-labeled if you’re cooking for someone with celiac.
Absolutely. Diced bell peppers (add with the onion), frozen peas (stir in the last 5 minutes), or corn (canned or frozen) all work well without changing the cook time significantly.
Yes, a Dutch oven or large braiser works perfectly because it holds heat evenly and the lid seals tightly. Use the same method: sear, sauté, toast rice, add liquid, cover and simmer.
Recipe Tips from Testing
- Use chicken thighs, not breasts: they stay juicy during the longer cook time and add more flavor to the rice
- Long-grain white rice works best; avoid short-grain (too starchy) or brown rice (needs much longer cook time)
- Don’t skip the sear: browning the chicken first builds the fond that flavors everything
- Keep the lid on for most of simmering; lifting it releases steam and can lead to uneven cooking.
- Taste the rice before pulling off heat: if it’s still slightly firm, add 2 tbsp broth and cover for 3 more minutes
More One Pot Recipes You’ll Love
- One pot lemon chicken asparagus pasta
- Healthy chicken pad Thai recipe
- Coconut curry chicken
- Creamy sausage gnocchi soup
- Easy vegetable soup
Spanish Chicken and Rice (One Pot)
Save this Recipe!
Ingredients
- 1 Tablespoon smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon EACH: kosher salt, onion powder, cumin, and dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes plus more to taste
- Pinch of cayenne pepper optional
- Pinch of saffron optional
- 1 1/2 lbs boneless skinless chicken thighs (Note 1 chicken breasts)
- 4 Tablespoons olive oil divided
- 1 shallot thinly sliced
- 2 cloves garlic minced
- 1 1/2 cups long-grain white rice
- 1/2 cup dry white wine
- 1 1/2 cups chicken broth
- 1 (15-oz) can fire-roasted tomatoes
- 1 Tabslepoon Juice from 1/2 lemon
- 3/4 cup frozen peas
- To top: Chopped parsley, toasted pine nuts, and lemon wedges for serving
Instructions
- Combine spices (2 min): Combine the paprika, garlic powder, salt, onion, cumin, oregano, black pepper, red pepper flakes, and optional saffron and cayenne pepper in a small bowl.1 Tablespoon smoked paprika, 2 teaspoons garlic powder, 1 teaspoon EACH: kosher salt, onion powder, cumin, and dried oregano, 1/2 teaspoon black pepper, 1/4 teaspoon red pepper flakes, Pinch of cayenne pepper, Pinch of saffron
- Season & chicken (5 min): Pat the chicken thighs dry with a paper towel and drizzle with 2 Tablespoons of olive oil and half of the seasoning. Toss to coat. Add another Tbsp of oil to a large deep skillet over medium-high heat. Sear the chicken smooth-side-down for 3-4 minutes, flip and cook another 1-2 minutes. It doesn't nee to be cooked through. Transfer to a plate.1 1/2 lbs boneless skinless chicken thighs, 4 Tablespoons olive oil
- Cook shallot and toast rice (5 min): Drizzle the remaining oil in the skillet over medium heat. Add the shallot and cook for 3-4 minutes, until soft. Add the garlic and cook for another minute, until fragrant. Stir in the uncooked rice and remaining spice mixture and cook for 1-2 minutes to combine and toast the rice.1 shallot, 2 cloves garlic, 1 1/2 cups long-grain white rice
- Deglaze and build flavor (2 min): Pour in the white wine and chicken broth and scrape any brown bits from the bottom. Stir in the fire-roasted tomatoes, squeeze of lemon juice, and frozen peas.1/2 cup dry white wine, 1 1/2 cups chicken broth, 1 (15-oz) can fire-roasted tomatoes, 1 Tabslepoon Juice from 1/2 lemon, 3/4 cup frozen peas
- Simmer (20 min): Bring the mixture to a boil over high heat and add the chicken on top of the rice. Cover, turn it down to low, and simmer for 20-25 minutes until the rice is fluffy and the chicken reaches an internal temperature of 165°F. Check the rice 1-2 times briefly while it’s cooking to ensure it’s not burning the bottom of the pan and adjust the heat lower as needed.
- Top with fresh chopped parsley, a squeeze of lemon juice, flaky salt, or toasted pine nuts.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post may contain affiliate links. Read our disclosure policy.
What a great meal! I made this tonight for dinner, and my husband and I both loved it. The spices made the kitchen smell amazing. Loved it! Will be in our rotation.
What a great meal! I made this tonight for dinner, and my husband and I both loved it. The spices made the kitchen smell amazing. Loved it! Will be in rotation.
This was delicious but I couldn’t get my rice to cook properly. Some of it was mushy and some of it was still crunchy. I had to give it extra time because it was so crunchy but then some of it was overcooked. What did I do wrong?
Hey Michele! Hmm..I haven’t had this problem when I make it. Sometimes your stovetop or range can affect even cooking. Make sure you stir it well and set it evenly over the heat!
We made this recipe for a Cinco de Mayo party yesterday and it was so delicious! Everyone loved it!
So glad to hear that!