One-Pan Spanish Chicken and Rice Recipe

If you’re anything like me, you love recipes that bring big flavors without a big fuss—and that’s exactly what this One-Pan Spanish Chicken and Rice Recipe delivers. There’s something so comforting about juicy chicken thighs nestled atop tender, seasoned rice, all cooked together in one skillet. It’s a game changer for busy weeknights or casual weekend dinners where you want something impressive but not complicated.

I’ve made this dish countless times, and every time it hits that perfect balance of smoky, savory, and just a tiny kick from the jalapeño. What I really appreciate is how the spices and fresh ingredients come together in one pan, so clean-up is a breeze. This One-Pan Spanish Chicken and Rice Recipe quickly became a staple in my kitchen, and I’m excited to share all my tips to help you nail it every time!

Ingredients You’ll Need

These ingredients meld beautifully to create a vibrant and satisfying dish. Using bone-in, skin-on chicken thighs adds flavor and moisture, while the spices bring that authentic Spanish flair. When shopping, look for fresh veggies and quality rice for the best results.

• Chicken thighs: Bone-in and skin-on offer more flavor and juiciness compared to boneless.
• Garlic powder: A quick way to add depth without overpowering fresh garlic.
• Smoked paprika: This gives the dish its signature smoky warmth—don’t skip it!
• Ground cumin: Adds an earthy, slightly nutty note that complements the paprika.
• Ground coriander: Brings a subtle citrus hint for brightness.
• Salt and black pepper: Essentials to balance and bring out flavors.
• Olive oil: Use a good extra-virgin variety for sautéing to enhance taste.
• Onion, diced: Adds a slight sweetness and foundation flavor.
• Bell pepper, diced: Provides freshness and a gentle crunch.
• Garlic, minced: Fresh garlic is a must for that punch of savoriness.
• Plum tomatoes, diced: These tomatoes bring juiciness and a touch of acidity.
• Jalapeño, diced: Adds heat—adjust according to your spice tolerance.
• Tomato paste: Deepens the tomato flavor and thickens the sauce.
• Long-grain parboiled rice: Parboiled rice cooks evenly and stays fluffy without clumping.
• Frozen peas: Add just before cooking to keep their color and texture.
• Cilantro, chopped: Fresh cilantro brightens the dish and makes a lovely garnish.
• Water: To perfectly cook the rice and meld all the flavors together.

Variations

I love how flexible the One-Pan Spanish Chicken and Rice Recipe is — feel free to tweak it to suit your tastes or what’s on hand in your pantry. Here are some of my favorite ways to make it your own.

• Spicy version: I keep the jalapeño seeds and sometimes add a pinch of cayenne to turn up the heat. If you enjoy a bit of a kick, this variation never disappoints.
• Vegetarian take: Swap chicken for hearty mushrooms and veggie broth; the spices still shine and it’s just as satisfying without meat.
• Using boneless chicken: If you prefer boneless thighs or breasts, just reduce cooking time since they cook faster—keep an eye on them so they don’t dry out.
• Seasonal veggies: Swap bell peppers for zucchini or add artichoke hearts for a fresh twist that highlights whatever’s in season.

How to Make One-Pan Spanish Chicken and Rice Recipe

Step 1: Prep and Season Your Chicken

Start by drying your chicken thighs with paper towels—this step is key for getting that golden, crispy skin we all crave. Mix your garlic powder, smoked paprika, cumin, coriander, salt, and pepper, then rub half over the chicken inside and out. Save the other half to flavor the rice later. Trust me, seasoning in two stages layers the flavors beautifully.

Step 2: Sear the Chicken

Heat olive oil in a sturdy cast iron skillet till it’s shimmering hot. Place your chicken thighs skin-side down first to get that gorgeous golden crust—about 4 minutes per side. Don’t rush this part; a good sear locks in juices and adds flavor. Once browned, set the chicken aside on a plate.

Step 3: Build the Flavor Base

Using the same pan lets you scoop up all those tasty browned bits left behind. Toss in the onion and bell pepper, sautéing about 2 minutes until softened. Add the garlic and cook just until fragrant—about 30 seconds. Then stir in your tomatoes, jalapeño, tomato paste, and the reserved spice mix. Let everything cook together for 2–3 minutes until the tomatoes break down and everything smells wonderful.

Step 4: Add Rice and Simmer

Stir in the rice, peas, and half your cilantro, mixing everything for a quick minute so the rice gets coated in that tomato-spice blend. Pour in 2 cups of water, giving it a gentle stir before bringing it to a low simmer. This is where all the magic happens—the rice cooks in the flavorful liquid, absorbing every bit while mingling with the veggies and spices.

Step 5: Finish Cooking in the Oven

Nestle your browned chicken thighs right on top of the rice, skin side up so it crisps later. Cover the whole skillet tightly with foil and pop it into the preheated oven at 400ºF. Bake for about 30 minutes, until the chicken is cooked through and the rice has absorbed the liquid. If you don’t want to use the oven, you can cook it covered on the stovetop over very low heat, but the oven method creates the best texture.

Step 6: Crisp the Chicken Skin

Here’s my favorite part: removing the foil, then broiling the chicken for 4-5 minutes until the skin is perfectly crispy. Keep a close watch so it doesn’t burn, but that crisp adds such a delicious contrast to the tender rice below—worth every second!

How to Serve One-Pan Spanish Chicken and Rice Recipe

Garnishes

I always sprinkle the dish with fresh chopped cilantro before serving—it adds that fresh pop of color and a hint of brightness. Sometimes, I like to serve it alongside lemon wedges so everyone can squeeze a little tang over their chicken and rice. A dollop of sour cream or Greek yogurt also pairs beautifully, balancing the spices and heat.

Side Dishes

Because this One-Pan Spanish Chicken and Rice Recipe is pretty hearty, I often keep sides simple—think a crisp green salad with a light vinaigrette or roasted vegetables like asparagus or broccoli. If you want to get more festive, a side of crusty bread is great for mopping up all those juices.

Creative Ways to Present

For special dinners, I like to serve the rice on a large platter with the chicken thighs arranged artfully on top. Garnish with extra cilantro and scattered lemon wedges around the edges for a bright centerpiece. It’s one of those dishes that looks vibrant and inviting, perfect when you want to impress guests but without fuss.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, and they keep really well for up to 3 days. Just be sure to cool everything before sealing to maintain freshness. The rice sometimes absorbs more liquid overnight, so don’t worry if it looks a bit denser—reheating loosens it right back up.

Freezing

I’ve frozen this dish a couple times, and it works fine if you want to prep ahead. I freeze the chicken and rice together in a freezer-safe container, but it’s best eaten within 2 months for optimal flavor. When ready, thaw in the fridge overnight before reheating gently.

Reheating

To reheat, I prefer warming it slowly on the stovetop with a splash of water or chicken broth to keep the rice moist while stirring occasionally. You can also microwave it covered, stirring halfway through. And if you want to revive some crispiness on the chicken skin, a quick broil at the end works wonders.

FAQs

Final Thoughts

This One-Pan Spanish Chicken and Rice Recipe is one of those dishes that feels like a warm hug on a plate—effortless yet packed with layers of flavor. I love how simple ingredients and straightforward steps come together to create something truly satisfying every time. Give it a try on your next cozy night in; I promise it’ll become a favorite in your rotation just like it did in mine.

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