Why You’ll Love this One Pot Dinner
This recipe is basically what you want dinner to be on a busy weeknight—easy, flavorful, and everything in one pan.
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.
Often referred to as “Arroz con Pollo,” this hearty and aromatic dish is all about layered flavor from the spice mix, seared chicken, and tomato broth. It gives the dish that little “something special” that makes it feel like more than just a pantry dinner.
Need more one pot meals?Try one pot taco pasta or sweet and spicy pork lettuce wraps.
Looking for another rice dish? Try Mexican beef and rice, one pot Hawaiian chicken and coconut rice, or ground turkey teriyaki rice bowls.
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
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. Toss the chicken with olive oil and half of the seasoning. Add the seasoned chicken thighs smooth-side-down and sear them for 3-4 minutes without moving. Flip and cook the chicken for another 1-2 minutes until it’s deeply golden brown, but it does not need to be cooked all the way through. Transfer it to a clean plate or cutting board.
Step 2: Saute shallots and garlic and toast the rice. Add more olive oil to the pan and cook the shallot for 3-4 minutes, until soft, then cook the garlic. Add the remaining spice mixture and uncooked rice and cook for 2-3 minutes to combine and toast the rice.
Step 3: Simmer and cook the rice. Pour in the 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 the mixture to a boil, add the chicken, cover, and simmer for about 20 minutes. 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, flaky salt, or pine nuts and enjoy!
One Pot Spanish Chicken and Rice
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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.
Recipe Tips
- Use chicken breasts: Slice in half for quicker cook time or pound thin
- No white wine? Sub with extra chicken broth and a splash of vinegar
- Make it spicy: Add extra red pepper flakes or a chopped chili
- Prevent burning: Stir once or twice as it simmers and watch the heat
Variations & Swaps
There are a lot of different ways you could customize this dish based on either your tastes or what you have in your pantry.
- Use Spanish rice or yellow rice instead of white rice. Brown rice has a longer cooking time, so it might not be the best substitute.
- Add more veggies like red bell pepper, green peppers, celery, corn or carrot.
- Sub chicken for chorizo sausage for a little extra flavor.
Freezing and Storing Tips
This dish makes great leftovers. Allow the dish to cool to room temperature. Store in an airtight container in the refrigerator for up to 3 to 4 days. It can be stored in the freezer for up to 2 to 3 months.
When you’re ready to enjoy it again, transfer the frozen portions from the freezer to the refrigerator and let them thaw overnight. Reheat in the microwave, stovetop, or oven, ensuring that the internal temperature reaches a safe level of at least 165°F.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More One Pot Recipes We Love
Love a one pot meal? Grab a large skillet and try these other chicken recipes from different cuisines! We love one pot lemon chicken asparagus pasta, healthy chicken pad Thai recipe, and coconut curry chicken.
Craving soup? Try our creamy sausage gnocchi soup or easy vegetable soup.
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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!