Go Back

One Pan Spanish Chicken And Rice

Spanish chicken and rice made in one pan with saffron-yellow rice, seared golden chicken thighs, and peas throughout. The rice simmers until tender, then rests to absorb chicken drippings for a deeply flavored arroz con pollo style dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: Spanish
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in chicken thighs
Rice base
  • 1.5 cup long grain rice
  • 1 can (14 oz) diced tomatoes
  • 2.5 cup chicken broth
  • 0.5 cup white wine
  • 0.25 tsp saffron threads bloomed in warm water
  • 2 tsp smoked paprika
  • 1 tsp turmeric
  • 2 tbsp olive oil
  • 0.5 cup frozen peas
Aromatics and serving
  • 1 red bell pepper, diced
  • 0.5 onion, diced
  • 4 clove garlic, minced
  • Salt
  • pepper
  • fresh parsley for serving
  • lemon for serving

Equipment

  • 1 Dutch oven

Method
 

Sear the chicken
  1. Season bone-in chicken thighs with smoked paprika, salt, and pepper. Heat olive oil in a wide Dutch oven and sear skin-side down for 6 minutes, until golden, then remove.
Sauté the vegetables
  1. Add diced onion and diced red bell pepper to the Dutch oven and sauté for 4 minutes. Add minced garlic and cook for 1 minute.
Toast and simmer the rice
  1. Add long grain rice and toast briefly, then pour in white wine. Stir in diced tomatoes, chicken broth, saffron liquid, and turmeric.
Cook with the chicken
  1. Bring the mixture to a simmer, then nestle the chicken skin-side up into the rice. Cover and cook on medium-low for 25–30 minutes, until the rice is tender.
Finish and rest
  1. Scatter frozen peas over the top, cover again, and rest for 5 minutes. Garnish with fresh parsley and lemon before serving.

Notes

Pro tip: Bloom the saffron in warm water and add it with the liquids so the color disperses evenly through the rice. Refrigerate leftovers in a sealed container up to 3 days; reheat gently with a splash of broth. Freezing is not recommended due to rice texture. Dietary swap: use low-sodium chicken broth and season with reduced salt so the dish stays balanced.