One Pan Spanish Chicken and Rice (Printable Version)

Juicy chicken thighs with aromatic rice and vegetables in Spanish spices, all cooked together in one pan.

# What You Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 teaspoon smoked paprika
03 - 1 teaspoon garlic powder
04 - 1 teaspoon dried oregano
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
07 - 1 tablespoon olive oil

→ Rice and Vegetables

08 - 1 cup long grain white rice
09 - 1 small onion, diced
10 - 1 red bell pepper, diced
11 - 1 yellow bell pepper, diced
12 - 2 garlic cloves, minced
13 - 1 cup frozen peas
14 - 1 can (14 oz) diced tomatoes, drained
15 - 2 ¼ cups chicken broth
16 - ½ teaspoon saffron threads or 1 teaspoon turmeric

→ Garnish

17 - 2 tablespoons chopped fresh parsley
18 - Lemon wedges

# How to Make It:

01 - Preheat the oven to 400°F.
02 - Pat the chicken thighs dry with paper towels. In a bowl, combine smoked paprika, garlic powder, dried oregano, salt, and black pepper. Rub the spice mixture evenly over the chicken thighs.
03 - Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the chicken thighs skin-side down for 3–4 minutes until golden brown. Flip and cook for 2 additional minutes. Remove chicken from pan and set aside.
04 - In the same pan, add diced onion and bell peppers. Sauté for 3–4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
05 - Stir in rice and saffron or turmeric; cook for 1 minute. Add drained diced tomatoes and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
06 - Stir in frozen peas. Arrange the chicken thighs skin-side up on top of the rice mixture. Cover tightly with a lid or aluminum foil. Bake for 30 minutes.
07 - Uncover and bake for an additional 10–15 minutes until the chicken reaches an internal temperature of 165°F and rice is tender.
08 - Remove from oven and let rest for 5 minutes. Garnish with chopped fresh parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means maximum flavor and minimum cleanup
  • The chicken skin gets impossibly crispy while the rice underneath soaks up all those rendered juices
  • It's one of those meals that looks impressive but actually does most of the work itself in the oven
02 -
  • Don't skip the searing step, those browned bits on the bottom of the pan are where all the depth lives
  • Resist the urge to check on it during the first 30 minutes of baking, keeping that steam trapped is what cooks the rice perfectly
  • The resting period is non-negotiable, the rice needs those few minutes to firm up or it'll feel gummy
03 -
  • Use a paper towel to blot excess moisture from the chicken after seasoning, drier skin equals crispier results
  • If you can find Spanish smoked paprika (Pimentón de la Vera), it's worth the special trip for the incredible depth it adds
  • Warm your broth before adding it to the pan, cold liquid can shock the rice and make it cook unevenly

Go Back