If you’re searching for a dish that delivers soul-warming comfort, vibrant color, and dinner-table applause, One Pot Spanish Chicken and Rice is it! This recipe brings together juicy chicken, aromatic rice, and an irresistibly savory sauce all in a single pan—making weeknights feel like a celebration of bold Spanish flavor with barely any cleanup.
Why You’ll Love This Recipe
- Dreamy One-Pot Wonder: Everything cooks together in a single pot, so clean-up is a breeze but flavors mingle and intensify for unbeatable depth.
- Big, Bold Spanish Flavors: Smoky paprika, sweet peppers, luscious saffron, and briny green olives make every bite pop with Mediterranean sunshine.
- Weeknight Dinner Hero: Done in 45 minutes from start to finish, this dish turns any regular Tuesday into a special occasion, yet it’s hearty enough for weekend company.
- Colorful & Crowd-Pleasing: Golden rice, juicy chicken, and fresh herbs make this as pretty to serve as it is delicious to eat—leftovers are practically guaranteed to disappear.
Ingredients You’ll Need
The magic of One Pot Spanish Chicken and Rice comes from a handful of humble ingredients, each one earning its place in the pot. Together, they create layers of flavor and irresistible aroma—plus a dinner that looks like a painting. Here’s why each ingredient matters:
- Olive Oil: For that classic Mediterranean rich finish and a perfect sear on the chicken.
- Boneless, Skinless Chicken Thighs: Tender, juicy, and quick-cooking—thighs add flavor you just can’t get from chicken breasts.
- Salt & Ground Black Pepper: The starting point for flavor! Don’t be shy with these.
- Onion: Adds a gentle sweetness and baseline savoriness as it cooks down.
- Red Bell Pepper: Brings sweetness, vivid color, and crunch that softens beautifully.
- Garlic: Two cloves, because there’s no such thing as too much garlic in Spanish-inspired dishes!
- Long Grain White Rice: It soaks up all the bold flavors while staying fluffy, not mushy.
- Paprika: A smoky, vibrant must; if you have Spanish smoked paprika (pimentón), even better.
- Chicken Stock: The liquid gold that infuses every grain of rice with savory depth.
- Tomato Sauce: Offers tang, moisture, and the comforting backbone of the sauce.
- Saffron: Just a pinch transforms the rice with earthy, floral notes and a golden hue—optional, but so special.
- Stuffed Green Olives: The secret star! They add a briny bite and signature Spanish flair.
- Fresh Cilantro: Chopped and tossed in at the end for herbal brightness.
- Lemon Wedges (optional): For those who appreciate a little zing to finish.
Variations
One of my favorite things about One Pot Spanish Chicken and Rice is how absurdly easy it is to tweak. Have picky eaters, dietary needs, or just a desire for kitchen improvisation? The variations below ensure the recipe flexes with your pantry and preferences—no stress needed.
- Add Chorizo: Sliced Spanish chorizo amps up the smokiness and heartiness—just cook it alongside the chicken as a flavor booster.
- Vegetarian-Friendly: Swap chicken for chickpeas or a medley of roasted vegetables; use vegetable broth for a plant-powered spin.
- Brown Rice Option: If you prefer brown rice, add a bit more cooking liquid and increase simmering time by 15-20 minutes until tender.
- Switch Up the Herbs: Try parsley instead of cilantro or stir in baby spinach before serving for a green twist.
How to Make One Pot Spanish Chicken and Rice
Step 1: Sear the Chicken
Heat up your favorite large non-stick pot or deep skillet with olive oil over medium heat. Add the chicken pieces, sprinkle with salt and pepper, and cook for about 5-6 minutes. You’re looking for a gentle golden sear—don’t worry about cooking it completely through just yet; it’ll finish as it simmers later.
Step 2: Sauté the Veggies
Now toss in your diced onion, red bell pepper, and freshly minced garlic. Sauté for a couple of minutes, just until fragrant and softened. This is the base that gives the entire dish its savory-sweet backbone—your kitchen will smell amazing already!
Step 3: Toast the Rice and Spices
Stir in the rinsed long grain rice so it soaks up every golden drop in the pan, and let it toast for about 1-2 minutes. Mix in the paprika, and watch as the color deepens and a smoky aroma fills the air—this step seriously levels up the flavor.
Step 4: Add Liquids & Saffron
Pour in the chicken stock and tomato sauce, stirring to combine. Bring everything to a lively boil, then turn the heat down low. Add that pinch of saffron (if using)—the threads will bloom and infuse their signature magic as the rice cooks. Cover your pot and let everything simmer gently for 25 minutes.
Step 5: Finish and Serve
Check the rice for doneness—the liquid should be absorbed and the rice tender. Season with extra salt and pepper, then stir in the green olives and fresh cilantro. Fluff everything together and serve hot, with lemon wedges for anyone who loves a citrusy pop. That’s it—One Pot Spanish Chicken and Rice, ready to savor!
Pro Tips for Making One Pot Spanish Chicken and Rice
- Rice Selection Matters: Always use long grain white rice to keep the final dish fluffy—short grain rice can turn starchy and sticky, changing the texture.
- Unlock Saffron’s Flavor: Crumble saffron threads slightly between your fingers before adding to the pot—this helps it infuse maximum fragrance and color.
- No Peeking as It Simmer: Try not to lift the lid during the simmering time; this traps steam so the rice cooks evenly and soaks up all those yummy flavors.
- Olive Timing: Add the stuffed green olives at the very end—this way, they retain their bold flavor without getting mushy.
How to Serve One Pot Spanish Chicken and Rice
Garnishes
A sprinkle of fresh chopped cilantro makes every bowl of One Pot Spanish Chicken and Rice feel like a celebration. For the true Spanish experience, don’t skip lemon wedges—squeezing one over each serving brings a burst of brightness that ties the dish together. Extra green olives on top? Always a good idea for that signature briny hit.
Side Dishes
This dish really shines as a stand-alone feast, but you can always round out the meal with a crisp green salad, roasted asparagus, or a platter of charred bread to scoop up saucy bites. For a true Spanish spread, try marinated artichokes or a small bowl of gazpacho on the side.
Creative Ways to Present
Serve your One Pot Spanish Chicken and Rice right from the skillet for a rustic, communal feel—let everyone dig in family-style. For a dinner party, portion it into wide, shallow bowls and finish with a swish of olive oil and extra herbs. Skewer a grilled lemon wedge as a playful topper, or plate it with extra roasted peppers for a picture-worthy presentation.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool completely, then transfer to airtight containers and store in the refrigerator for up to 4 days. The flavors meld and mellow overnight, so the next-day bite is just as delicious (if not better!).
Freezing
One Pot Spanish Chicken and Rice freezes surprisingly well! Scoop cooled portions into freezer-safe bags or containers. For best quality, enjoy within 2 months—just thaw overnight in the fridge before reheating for a speedy meal when you need it most.
Reheating
To reheat, simply warm leftovers gently on the stovetop with a splash of chicken broth (or water) to keep everything moist. You can also microwave in a covered dish—just fluff the rice with a fork and top with fresh herbs to refresh it!
FAQs
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Can I make One Pot Spanish Chicken and Rice with chicken breasts instead of thighs?
Yes! Chicken breasts will work, but be sure not to overcook them as they tend to dry out faster than thighs. Cut into bite-sized pieces, follow the same method, and consider reducing the simmering time by a few minutes so the chicken stays juicy and tender.
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What if I don’t have saffron?
Saffron adds gorgeous color and an unmistakable floral note, but this dish is still fantastic without it. Try a generous pinch of extra smoked paprika or a dash of turmeric for color if saffron isn’t on hand.
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Can I make One Pot Spanish Chicken and Rice ahead for meal prep?
Absolutely! This meal keeps beautifully in the fridge and is even more flavorful as the spices mingle. Simply reheat portions as needed and enjoy an easy, satisfying lunch or dinner for several days running.
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How do I keep the rice from sticking or burning at the bottom?
Make sure you’re using a heavy-bottomed pot or nonstick skillet and stir well before covering to distribute the chicken and rice evenly. Resist the urge to lift the lid or stir during cooking—trapping all that steam prevents scorching and ensures fluffy rice every time.
Final Thoughts
Bring a little Spanish sunshine to your table with this One Pot Spanish Chicken and Rice—so easy, so flavorful, and so satisfying. Whether it’s a busy weeknight or a relaxed family Sunday, I hope this vibrant dish becomes a staple in your kitchen and a source of many happy, full-bellied memories. Enjoy every 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 comforting dish that is easy to make in just one pot. Tender chicken, aromatic rice, and savory spices come together for a satisfying meal that the whole family will love.
Ingredients
For the Chicken:
- 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
For the Rice:
- 1/2 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced or pressed
- 1 cup long grain white rice, rinsed
- 1/2 tablespoon paprika
- 1 + 1/2 cups chicken stock
- 1 cup tomato sauce (canned or homemade)
- pinch of saffron
- salt and pepper to taste
- 1/2 cup small stuffed green olives with pimento
- 1/2 cup fresh chopped cilantro
- lemon wedges, to serve (optional)
Instructions
- Heat oil and cook chicken: Heat oil in a large non-stick skillet or pot. Add chicken, salt, and pepper. Cook until chicken browns slightly.
- Add vegetables: Add onion, red pepper, and garlic. Cook until slightly softened.
- Stir in rice and spices: Add rice and cook briefly. Mix in paprika.
- Add liquids: Pour in chicken stock and tomato sauce. Bring to a boil, then reduce heat. Add saffron. Cover and cook for 25 minutes.
- Final touches: Season with salt and pepper. Add olives and cilantro. Serve with lemon wedges.
Notes
- How to add chorizo: You can enhance this dish by including chorizo sausage. Simply add sliced chorizo to the pan after cooking the chicken for a few minutes and continue with the recipe.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
