Spanish Chicken and Rice (One Pot)
This one pot chicken with Spanish rice is the weeknight cousin of arroz con pollo. Same cozy, deeply spiced spirit, no saffron or extra pots required. It's got bold flavor, tender chicken, and flavorful toasted rice all simmered in a rich tomato base that's done in 35 minutes.
PRINT RECIPE
PIN RECIPE
Servings: 5 servings
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
Note 1. Chicken Breasts. Slice the chicken in half lengthwise so you have thinner chicken cutlets. Sear the chicken breast for 2-3 minutes longer.
Rice type: This recipe works best with long-grain white rice like basmati or jasmine. Short-grain or brown rice will require different liquid ratios and cook times and may not turn out as fluffy.
No white wine? You can substitute extra chicken broth for the white wine if needed—just note the flavor will be slightly less complex.
Tomato options: If you don’t have fire-roasted tomatoes, use 8 oz of plain tomato sauce instead for a smoother, saucier texture.
Storage & leftovers: 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. Reheat gently with a splash of broth or water to prevent the rice from drying out.
Nutrition
Serving: 1serving | Calories: 533kcal | Carbohydrates: 54.3g | Protein: 33g | Fat: 17.7g | Cholesterol: 129.3mg | Sodium: 794.6mg | Fiber: 3.5g | Sugar: 3.3g | Vitamin A: 78.6IU | Vitamin C: 6.2mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!
