One Pot Spanish Chicken and Rice Recipe

There’s something undeniably comforting about a meal that comes together in one pot. When that meal happens to be a vibrant and flavor-packed dish like One Pot Spanish Chicken and Rice, you’ve got a recipe that’s bound to become a weeknight favorite.

This dish is not only easy to prepare, but it also delivers a rich blend of spices, tender chicken, and perfectly cooked rice that soaks up all the delicious flavors.

In this article, we’ll take a deep dive into the steps needed to create this classic Spanish dish, ensuring that you can replicate its authentic taste in your kitchen. We’ll also explore the history behind the recipe, offer tips for perfecting it, and suggest variations to suit your taste preferences.

A Brief History of Spanish Chicken and Rice

Spanish Chicken and Rice, also known as “Arroz con Pollo,” is a traditional dish with deep roots in Spanish and Latin American cuisine. The dish is thought to have originated in Spain, where rice was introduced by the Moors during their rule. Over time, the dish spread throughout Latin America, with each region adding its own unique twist. The use of saffron, a prized spice, is one of the key features that give Spanish Chicken and Rice its distinctive flavor and vibrant color.

Step-by-Step Guide to Making One Pot Spanish Chicken and Rice

Step 1: Season and Sear the Chicken

Begin by seasoning the chicken thighs with smoked paprika, garlic powder, salt, and pepper. The smoked paprika gives the chicken a beautiful color and a deep, smoky flavor that is key to this dish.

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is hot, add the chicken thighs, skin-side down. Sear them for about 5-7 minutes on each side, or until the skin is golden and crispy. Searing the chicken helps to render out some of the fat, which will flavor the rice later. Once seared, remove the chicken from the pot and set it aside.

Step 2: Sauté the Vegetables

In the same pot, with the rendered chicken fat and olive oil, add the diced onion and bell pepper. Sauté for about 3-4 minutes, or until the onion becomes translucent and the pepper starts to soften. The vegetables will absorb the flavors left in the pot from the chicken, adding depth to the dish.

Next, add the minced garlic and sauté for another 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can become bitter.

Step 3: Toast the Rice

Add the long-grain rice to the pot with the sautéed vegetables. Stir well to coat the rice with the oil and allow it to toast slightly. Toasting the rice helps to develop its flavor and prevents it from becoming too sticky during cooking.

Once the rice is lightly toasted, stir in the smoked paprika, ground cumin, and saffron threads (if using). These spices will infuse the rice with a deep, earthy flavor and a beautiful golden color.

Step 4: Add the Liquid Ingredients

Pour in the can of diced tomatoes and the chicken broth, stirring well to combine. The tomatoes add a lovely acidity that balances the richness of the chicken and spices, while the broth provides the necessary liquid for cooking the rice.

Bring the mixture to a simmer, making sure the rice is evenly distributed in the pot. Return the seared chicken thighs to the pot, placing them skin-side up on top of the rice. The chicken should be partially submerged in the liquid.

Step 5: Simmer the Dish

Reduce the heat to low, cover the pot with a tight-fitting lid, and let the dish simmer for about 25-30 minutes. During this time, the rice will absorb the liquid and become tender, while the chicken finishes cooking and imparts its flavor to the rice.

Check the pot occasionally to ensure that the rice is cooking evenly and the liquid has not completely evaporated. If necessary, add a bit more broth or water to keep the rice moist.

Step 6: Add the Peas

About 5 minutes before the cooking time is up, scatter the frozen peas over the top of the rice. Replace the lid and continue to cook for the remaining time. The peas will steam and become tender, adding a pop of color and sweetness to the dish.

Step 7: Serve and Garnish

Once the rice is tender and the chicken is cooked through, remove the pot from the heat. Let it sit, covered, for about 5 minutes to allow the flavors to meld together.

To serve, garnish the One Pot Spanish Chicken and Rice with freshly chopped parsley and a squeeze of lemon juice. The lemon adds a bright, zesty contrast to the rich, savory flavors of the dish.

Tips for Perfecting One Pot Spanish Chicken and Rice

Choose the Right Rice

Using long-grain rice is key to achieving the right texture for this dish. Short-grain rice tends to be stickier, while long-grain rice remains fluffy and separate, which is ideal for soaking up the flavorful broth.

Don’t Skip the Searing

Searing the chicken before simmering is crucial for both texture and flavor. The crispy skin adds a wonderful contrast to the tender rice, and the browned bits left in the pot add depth to the overall dish.

Use High-Quality Saffron

If you choose to include saffron in your recipe, make sure to use high-quality saffron threads. A little goes a long way, and it adds a unique, aromatic flavor and beautiful color that is characteristic of traditional Spanish cuisine.

Adjusting the Heat

If you like your food with a bit of a kick, consider adding a pinch of red pepper flakes or a diced jalapeño to the sautéed vegetables. This will add a subtle heat that complements the smoky and earthy flavors of the dish.

Serving Suggestions for One Pot Spanish Chicken and Rice

Pair with a Simple Salad

A light, fresh salad is the perfect complement to this hearty dish. Consider a simple green salad with a citrus vinaigrette to add a refreshing element to your meal.

Add a Side of Crusty Bread

Serve your Spanish Chicken and Rice with a side of crusty bread to soak up all the delicious sauce. Garlic bread or a baguette works beautifully.

Wine Pairing

For an authentic Spanish experience, pair this dish with a glass of Rioja or Tempranillo. These wines have a rich, fruity flavor that pairs well with the savory, smoky notes of the dish.

Variations on Spanish Chicken and Rice

Seafood Variation

For a seafood twist, replace the chicken with shrimp or a mix of seafood like clams and mussels. Add the seafood to the pot during the last 10 minutes of cooking to prevent overcooking.

Vegetarian Option

For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth. You can add extra vegetables like zucchini, mushrooms, or artichoke hearts for added texture and flavor.

Spicy Chorizo Addition

Add sliced Spanish chorizo to the pot along with the vegetables for a spicy, flavorful kick. The chorizo will render its fat into the dish, adding a rich, smoky flavor that pairs perfectly with the chicken.

Nutritional Benefits of One Pot Spanish Chicken and Rice

One Pot Spanish Chicken and Rice is not only delicious but also offers several nutritional benefits. Chicken thighs are a great source of protein, which is essential for muscle repair and growth. The addition of vegetables like onions, bell peppers, and peas adds fiber, vitamins, and minerals to the dish.

Using olive oil in the cooking process provides healthy monounsaturated fats, which are good for heart health. Additionally, the rice offers carbohydrates for energy, making this dish a well-rounded meal.

If you’re looking to reduce the calorie content, consider using chicken breasts instead of thighs, or use a smaller amount of rice and add more vegetables to the dish.

Frequently Asked Questions

Q1: Can I use brown rice instead of white rice?
Yes, you can use brown rice for a healthier alternative. Keep in mind that brown rice takes longer to cook, so you may need to adjust the cooking time and add more liquid.

Q2: How do I store leftovers?
Leftover Spanish Chicken and Rice can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of water or broth to prevent the rice from drying out and heat on the stovetop or in the microwave.

Q3: Can I freeze this dish?
Yes, One Pot Spanish Chicken and Rice can be frozen for up to 3 months. Allow the dish to cool completely before transferring it to a freezer-safe container. To reheat, thaw in the refrigerator overnight and reheat on the stovetop.

Q4: What other vegetables can I add?
Feel free to add other vegetables like carrots, zucchini, or green beans. These can be added during the sautéing step for additional texture and flavor.

Q5: How can I make this dish gluten-free?
This dish is naturally gluten-free as long as you use gluten-free chicken broth. Always check the labels of your ingredients to ensure they are gluten-free.

Conclusion

One Pot Spanish Chicken and Rice is a delicious and satisfying dish that brings the vibrant flavors of Spain to your kitchen. With its rich blend of spices, tender chicken, and perfectly cooked rice, it’s a meal that’s sure to impress. Whether you’re serving it for a family dinner or preparing it for a special occasion, this recipe is sure to become a favorite. By following the steps outlined in this guide, you’ll be able to create a flavorful and authentic Spanish dish that’s easy to make and even easier to enjoy.

Yield: 5

One Pot Spanish Chicken and Rice Recipe

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There’s something undeniably comforting about a meal that comes together in one pot. When that meal happens to be a vibrant and flavor-packed dish like One Pot Spanish Chicken and Rice, you’ve got a recipe that’s bound to become a weeknight favorite. This dish is not only easy to prepare, but it also delivers a rich blend of spices, tender chicken, and perfectly cooked rice that soaks up all the delicious flavors.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 1 Tablespoon smoked paprika
• 2 teaspoons garlic powder
• 1 teaspoon EACH: kosher salt, onion powder, cumin, and dried oregano
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes plus more to taste
• Pinch of cayenne pepper optional
• Pinch of saffron optional
• 1 1/2 lbs boneless skinless chicken thighs (Note 1 chicken breasts)
• 4 Tablespoons olive oil divided
• 1 shallot thinly sliced
• 2 cloves garlic minced
• 1 1/2 cups long-grain white rice
• 1/2 cup dry white wine
• 1 1/2 cups chicken broth
• 1 (15-ounce) can of fire-roasted tomatoes with juices (sub 8 ounces tomato sauce)
• Juice from 1/2 lemon plus lemon wedges to garnish
• 3/4 cup frozen peas
• Chopped parsley, toasted pine nuts, and lemon wedges for serving

Instructions

1. Combine the paprika, garlic powder, salt, onion, cumin, oregano, black pepper, red pepper flakes, and optional saffron and cayenne pepper in a small bowl.Pat the chicken thighs dry with a paper towel and add to a separate medium bowl. Drizzle it with 2 Tablespoons of olive oil and half of the seasoning. Toss to coat both sides well with the seasoning.
2. Add another Tablespoon of olive oil to the bottom of a deep skillet, like a cast-iron skillet, over medium-high heat. Once the oil is hot and shimmering, add the chicken thighs smooth-side-down and sear for 3-4 minutes without moving. Flip and cook for another 1-2 minutes. The chicken should be deeply golden brown, but it does not need to be cooked all the way through. Transfer it to a clean plate or cutting board.
3. Drizzle the last Tablespoon of olive oil into the bottom of the skillet over medium heat. Add the shallot and cook for 3-4 minutes, until soft. Add the garlic and cook for another minute, until fragrant.
4. Stir in the uncooked rice and remaining spice mixture and cook for 1-2 minutes to combine and toast the rice.
5. Pour in the white wine and chicken broth and use a spatula to scrape any brown bits from the bottom. Stir in the fire-roasted tomatoes, squeeze of lemon juice, and frozen peas, and stir to combine.
6. Bring the mixture to a boil over medium-high heat and add the partially cooked chicken on top of the rice. Cover, turn it down to low, and simmer for 20-25 minutes until the rice is fluffy and the chicken reaches an internal temperature of 165°F. Check the rice 1-2 times briefly while it’s cooking to ensure it’s not burning the bottom of the pan and adjust the heat lower as needed.
7. Top with fresh chopped parsley, a squeeze of lemon juice, flaky salt, or toasted pine nuts.