Packed with bold flavors, vibrant colors, and soul-warming aromas, One Pot Spanish Chicken and Rice is the kind of dish that brings everyone running to the table. It’s a weeknight winner that feels festive and special, but is secretly easy to make — and you only need one pot (hello, easy cleanup!).
Why You’ll Love This Recipe
- One Pot Wonder: Everything cooks together for easy prep, deep flavor, and barely any cleanup when dinner’s done.
- Bursting With Spanish Flavor: Ingredients like saffron, smoky paprika, olives, and fresh cilantro bring a little fiesta to your kitchen.
- Weeknight-Friendly: Ready in about 45 minutes, this is real comfort food that fits your schedule.
- Versatile & Customizable: The recipe is endlessly adaptable for your favorite add-ins or pantry swaps—see the variations below!
Ingredients You’ll Need
The magic of One Pot Spanish Chicken and Rice is how just a handful of simple ingredients transform into a colorful, hearty meal. Each component adds something essential—richness from the chicken, sweetness and depth from the peppers and onion, and a signature Spanish flair from paprika and saffron. Everything is easy to find, but when they come together, it’s pure alchemy!
- Olive oil: Adds flavor at the base and helps everything sauté beautifully.
- Chicken thighs (boneless, skinless): Juicy and full of flavor, they hold up perfectly in one-pot cooking.
- Salt & black pepper: The foundation for perfectly seasoned chicken and rice.
- Onion: A classic aromatic for sweetness and a savory base.
- Red bell pepper: Brings vivid color and subtle sweetness for that Spanish look and taste.
- Garlic: Infuses every bite with that irresistible garlicky note.
- Long grain white rice: The key to fluffy, non-mushy texture—rinsing removes extra starch.
- Paprika: Smoky, sweet, and unmistakably Spanish—don’t skip it!
- Chicken stock: Builds up that savory flavor and is absorbed by the rice as it cooks.
- Tomato sauce: Adds tang, moisture, and a hint of acidity to balance the rich flavors.
- Saffron: A pinch gives this dish its lovely golden hue and floral aroma (worth the splurge!).
- Stuffed green olives with pimento: Classic for a burst of briny, tangy flavor at the end.
- Fresh chopped cilantro: Adds brightness and fresh green color at the finish.
- Lemon wedges (optional): Squeeze over for a final zesty touch that makes all the flavors pop.
Variations
The beauty of One Pot Spanish Chicken and Rice is how effortlessly you can tailor it to your tastes or whatever’s in your pantry. Don’t be afraid to get a little creative—this is a recipe that loves a twist!
- Add Chorizo: For an extra hit of spice and smoky richness, sauté sliced chorizo with the chicken in the first step.
- Swap the Protein: Use bone-in chicken, chicken breast, or even chunks of pork or shrimp for a delicious change.
- Rice Alternatives: Short grain rice or brown rice both work—just adjust the liquid and cooking time accordingly.
- Veggie Boost: Toss in frozen peas, roasted red peppers, or artichoke hearts with the rice for more color and nutrition.
- No Saffron? A big pinch of turmeric gives lovely color if saffron isn’t available (the flavor will be a touch different, but still delicious!).
How to Make One Pot Spanish Chicken and Rice
Step 1: Brown the Chicken
Start by heating up olive oil in a large non-stick skillet or Dutch oven over medium heat. Add the chicken pieces and sprinkle on salt and pepper. Let them cook undisturbed for a few minutes until they begin to brown—this step locks in the juices and builds a delicious foundation of flavor for your One Pot Spanish Chicken and Rice.
Step 2: Soften the Onion and Pepper
Add the diced onion, red bell pepper, and garlic straight into the pan with the chicken. Let everything cook for several minutes, stirring occasionally, until the veggies soften. This is where those beautiful Spanish aromas start to fill your kitchen!
Step 3: Toast the Rice and Add Paprika
Pour in the rinsed rice, then stir well to coat each grain in the savory oil and vegetables. Toasting the rice for a minute or two gives it an irresistible nutty undertone. Sprinkle the paprika over and stir again—the kitchen smells absolutely incredible at this point.
Step 4: Add Broth, Tomato, and Saffron
Pour in the chicken stock and tomato sauce. Give everything a hearty stir to combine. Turn up the heat, bring the pot to a steady boil, then lower to a gentle simmer. Sprinkle in a pinch of saffron; it’ll bloom into the dish and color everything a beautiful golden shade. Cover and let it all gently cook for about 25 minutes.
Step 5: Finish and Serve
When the rice is perfectly fluffy and the chicken is cooked through, stir in the stuffed green olives and fresh cilantro. Taste and season with extra salt and pepper if needed. Serve your One Pot Spanish Chicken and Rice straight from the pot, with a wedge of lemon for that bonus tang!
Pro Tips for Making One Pot Spanish Chicken and Rice
- Sear for Maximum Flavor: Allow the chicken to brown well before adding the vegetables for deep, roasty flavor right from the start.
- Don’t Rush the Saffron: Add saffron to hot broth and let it steep briefly before adding it to the pot—this helps fully release its flavor and color.
- Lid On, No Peeking: Keep the pot covered while the rice cooks—steam is key for fluffy, perfectly cooked rice!
- Finish With Freshness: Add cilantro and lemon right before serving for a burst of color and brightness that brings everything together.
How to Serve One Pot Spanish Chicken and Rice
Garnishes
A generous sprinkle of fresh cilantro and a few extra green olives scattered over the top make this dish look and taste even more inviting. Finish with lemon wedges on the side—let everyone squeeze their own for an aromatic lift at the table.
Side Dishes
Honestly, One Pot Spanish Chicken and Rice is a meal in itself, but if you want a little something extra, a crisp green salad, simple roasted vegetables, or warm rustic bread are wonderful companions. For a true Spanish-style spread, try some marinated olives or a quick cucumber salad on the side.
Creative Ways to Present
Serve it family-style right from the pot—let everyone dig in for that cozy, communal feel. For dinner parties, spoon the rice onto a platter, then arrange the chicken and olives on top, drizzled with the cooking juices and sprinkled with cilantro. You could even serve it in individual bowls with a lemon wedge and olives on the side for a colorful, Instagram-worthy meal!
Make Ahead and Storage
Storing Leftovers
Leftovers of this One Pot Spanish Chicken and Rice keep beautifully in the fridge. Just let everything cool, then store in an airtight container for up to 3 days. The flavors seem to get even better overnight, making for a delicious lunch the next day.
Freezing
This dish is perfect for freezing in individual portions! Let it cool completely, then transfer to freezer-safe containers or zip bags. Freeze for up to 2 months—just thaw overnight in the fridge before reheating for best texture.
Reheating
To reheat, add a splash of chicken broth or water to help loosen the rice. Warm gently on the stovetop or in the microwave, stirring occasionally until everything is piping hot. Sprinkle on fresh herbs and a little extra lemon to revive those bright, fresh flavors.
FAQs
-
Can I use chicken breast instead of thighs?
Yes! Chicken breast cooks a bit faster and can be slightly less juicy than thighs, but it works well in One Pot Spanish Chicken and Rice. Just watch the cook time to avoid drying out the meat, and cut into even pieces for best results.
-
What if I don’t have saffron?
If you’re out of saffron, you can substitute turmeric for a beautiful golden color—it won’t have the same aroma, but the dish will still taste delicious. A touch of smoked paprika can also add depth if you want even more smokiness.
-
Can I add vegetables to this recipe?
Absolutely! Peas, artichoke hearts, and chopped spinach all work well. Just stir them in with the rice or add delicate veggies (like spinach) toward the end of cooking so they stay vibrant.
-
How do I prevent the rice from sticking to the bottom?
Make sure you give the rice a good stir when adding the liquid and scrape up any browned bits for extra flavor. Keeping the heat low and the lid on during simmering usually prevents sticking, but using a non-stick or heavy-bottomed pot also helps.
Final Thoughts
This One Pot Spanish Chicken and Rice recipe truly brings the warmth and spirit of Spanish comfort food to your own kitchen, no matter the night of the week. Gather your favorite people, make a big pot, and let the irresistible aromas make dinnertime something special. Don’t be surprised if it becomes your new go-to meal—give it a try, and enjoy every bold, colorful bite!
Print
One Pot Spanish Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Spanish
Description
This One Pot Spanish Chicken and Rice recipe is a flavorful and satisfying meal that is easy to make in just one pot. Tender chicken, aromatic spices, and savory rice come together for a delicious dish that will transport you to Spain with every bite.
Ingredients
Chicken and Seasoning:
- 1 tablespoon olive oil
- 5 boneless, skinless chicken thighs (or 1 lb.), cut into 1-2 inch pieces
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Vegetables and Rice:
- 1/2 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced or pressed
- 1 cup long grain white rice, rinsed
Seasonings and Liquids:
- 1/2 tablespoon paprika
- 1 + 1/2 cups chicken stock
- 1 cup tomato sauce (canned or homemade)
- pinch of saffron
- additional salt and pepper to taste
Finishing Touches:
- 1/2 cup small stuffed green olives with pimento
- 1/2 cup fresh chopped cilantro
- lemon wedges, to serve (optional)
Instructions
- Cook Chicken: Heat oil in a large non-stick skillet or pot over medium heat. Season chicken with salt and pepper, then cook for 5-6 minutes until lightly browned.
- Add Vegetables: Stir in onion, red pepper, and garlic; cook until slightly softened.
- Incorporate Rice: Add rinsed rice and cook for 1-2 minutes.
- Season and Sear: Mix in paprika and cook for an additional minute.
- Add Liquids: Pour in chicken stock and tomato sauce; bring to a boil. Reduce heat, add saffron, cover, and simmer for 25 minutes.
- Finish and Serve: Season with salt and pepper, then add olives and cilantro. Toss gently and serve with lemon wedges.
Notes
- You can enhance this dish by adding chorizo. Simply include 4 ounces of sliced chorizo to the pan after cooking the chicken for 2-3 minutes, then proceed with the recipe as instructed.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
