One-Pan Spanish Chicken and Rice Recipe

If you’re looking for an easy, comforting dinner that feels like a warm hug from the inside, then you have to try my One-Pan Spanish Chicken and Rice Recipe. This dish hits all the right notes—smoky spices, tender chicken, and perfectly cooked rice—all coming together in one skillet for minimal cleanup and maximum flavor. Trust me, once you try this, it’ll become your go-to weeknight favorite.

Ingredients You’ll Need

Each ingredient in this One-Pan Spanish Chicken and Rice Recipe plays a key role. I always recommend using bone-in skin-on chicken thighs for the best flavor and juiciness, and fresh veggies add that lovely brightness. These pantry staples come together in harmony—you’ll see!

• Chicken thighs: Bone-in and skin-on delivers the juiciest meat with crispy skin, which I’ve learned really elevates the dish.
• Garlic powder: Adds a subtle depth; I find a little goes a long way since you’re also using fresh garlic.
• Smoked paprika: This gives the rice and chicken that smoky, earthy flavor that screams Spain.
• Ground cumin and coriander: These warm spices infuse the dish with rich, exotic notes without overpowering it.
• Salt and black pepper: Simple but essential to balance and enhance all flavors.
• Olive oil: Use a good quality extra virgin olive oil for that authentic Mediterranean touch.
• Onion and bell pepper: They soften and sweeten as they cook, building your flavor base.
• Garlic cloves: Fresh and minced for bursts of pungent aroma—don’t skip this!
• Plum tomatoes: Diced tomatoes add a little tang and moisture to the rice.
• Jalapeño: I usually remove the seeds to keep it mild but still get that kick.
• Tomato paste: Intensifies tomato flavor and helps thicken the sauce beautifully.
• Long-grain rice: Parboiled or any long-grain white rice works; it absorbs flavors without getting mushy.
• Frozen peas: Toss them in frozen so they add a sweet pop and stay vibrant.
• Cilantro: Fresh and chopped for garnish—don’t leave this out unless you’re not a fan.
• Water: Used to cook the rice and blend all the flavors.

Variations

One of the best things about this One-Pan Spanish Chicken and Rice Recipe is how easy it is to make your own. I love experimenting with different ingredients, and you should too! It’s a great starting point.

• Add Chorizo: I sometimes toss in sliced Spanish chorizo for an extra smoky, spicy punch—my family goes crazy for that version.
• Swap Veggies: When bell peppers are out of season, diced zucchini or green beans work just as well to add freshness.
• Make it Spicier: Keep the jalapeño seeds or add a pinch of cayenne if you like some serious heat.
• Vegetarian Version: Use vegetable broth and skip chicken; add chickpeas or mushrooms for a hearty twist.

How to Make One-Pan Spanish Chicken and Rice Recipe

Step 1: Get the Chicken Perfectly Seasoned and Searing

Start by preheating your oven to 400ºF. Pat your chicken thighs dry with paper towels—that’s a trick I learned to get crispy skin every single time. Mix together garlic powder, smoked paprika, cumin, coriander, salt, and pepper in a small bowl. Then, generously season both sides of your chicken, using half the spice blend now and reserving the rest for later. When you sear the chicken in a hot skillet with olive oil, skin-side down, you’ll notice it almost smells smoky and delicious as it crisps up—don’t rush this step; four minutes per side is just right. Once golden brown, set the chicken aside on a plate.

Step 2: Sauté the Veggies and Build the Flavor Base

Using that same skillet (no need to wash it—hello, flavor layers!), add diced onion and bell pepper. Sauté for about two minutes till they soften and start to sweeten. Then toss in minced garlic for 30 seconds to release that wonderful aroma. Next, add diced plum tomatoes, jalapeño, tomato paste, and the remaining spice blend you saved earlier. Keep everything moving for 2 to 3 minutes until the tomatoes soften and the mixture thickens slightly. This step is where the dish really builds its depth, and the kitchen starts to smell incredible.

Step 3: Add Rice, Peas, and Water, Then Bake

Stir in your rice, frozen peas, and chopped cilantro quickly to coat them well in all those spices and veggies. Then pour in two cups of water and bring everything to a gentle simmer right on the stove. Return the chicken thighs on top, skin-side up, nestling them into the rice. Cover the skillet tightly with foil to trap steam and transfer it to the oven. Bake for 30 minutes until the chicken is cooked through, the rice is tender and fluffy, and most of the liquid has been absorbed.

Step 4: Finish Up with Crispy Skin and Fluffy Rice

Once out of the oven, carefully remove the chicken and fluff the rice with a fork. Now, if you’re like me and crave that crispy skin, pop the skillet under the broiler for 4-5 minutes to get that irresistible crust. Just watch closely so it doesn’t burn! Garnish everything with a sprinkle of fresh cilantro, and serve immediately. You might want some lemon wedges or a dollop of sour cream nearby—these add a lovely zest and creaminess.

How to Serve One-Pan Spanish Chicken and Rice Recipe

Garnishes

I’m a big fan of fresh cilantro as a finishing touch—it adds brightness and freshness that balance the smoky spices. I also like to squeeze a little lemon juice over the top when serving; it cuts through the richness beautifully. Sometimes, I offer sour cream or a mild yogurt sauce on the side—my kids love the creaminess it adds!

Side Dishes

This recipe stands beautifully on its own, but if you want to add sides, a crisp, green salad with a tangy vinaigrette complements it nicely. I also like roasted vegetables or garlic bread to mop up all those tasty juices from the skillet.

Creative Ways to Present

For special occasions, I’ve plated individual servings in shallow bowls and garnished with extra fresh cilantro and a few slices of avocado for creaminess. Another fun idea: serve it family-style right from the cast-iron skillet at the center of the table—this always sparks conversation and makes for a cozy dinner atmosphere.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I recommend removing the chicken from the rice and storing them separately if you can, so the chicken skin doesn’t get soggy.

Freezing

I’ve frozen this dish a few times with good results. After it cools, portion the chicken and rice into freezer-safe bags or containers. Thaw overnight in the fridge before reheating to keep textures at their best.

Reheating

To reheat, I gently warm the rice in a covered skillet with a splash of water or broth to restore moisture, then add the chicken on top until heated through. Avoid microwaving directly without moisture as it can dry everything out quickly.

FAQs

Final Thoughts

I absolutely love how this One-Pan Spanish Chicken and Rice Recipe fills my kitchen with warmth and enticing aromas. It’s one of those dishes that feels cozy and special at the same time, yet simple enough for any night of the week. When you try it, I’m confident you’ll find it becomes a staple in your recipe rotation like it did for me—easy, flavorful, and satisfying. So grab your skillet, and let’s make some magic happen!

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