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Overhead shot of a plate of Spanish chicken and rice with a fork resting on the plate and another plate of chicken and rice peeking out of the top left corner

One Pan Spanish Chicken and Rice

This Spanish Chicken and Rice is made completely in one pan and it's incredibly flavorful and delicious! It's filled with bell peppers, roasted red peppers, onion, garlic, saffron, peas, and fresh parsley. It's such a crowd pleaser and it's such a simple comfort food meal!

Course Chicken, Main
Cuisine One Pan, Spanish
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Author Molly | Spices in My DNA

Ingredients

  • 1 1/2 pounds chicken thighs (I used bone-in, skin on)
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 green bell pepper, chopped
  • 1/2 of a large sweet onion, chopped
  • 4 cloves garlic, minced
  • 1/2 cup chopped roasted red peppers
  • 1 1/2 cups white rice
  • 3 tablespoons tomato paste
  • 1 pinch saffron
  • 3 cups low sodium chicken broth
  • 1 cup peas
  • chopped flat leaf parsley, for serving

Instructions

  1. Combine paprika, smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Stir to combine. Rub chicken thighs all over with spice mixture. Heat a large nonstick oven-safe skillet over medium-high heat. Add the olive oil. Once hot, add the chicken thighs and sear for about 4 minutes per side, or until golden and crispy. Remove chicken thighs from the pan and set on a plate.

  2. Add the bell pepper, onion, and garlic to the pan and sauté for 3-4 minutes, stirring frequently. Add the roasted red peppers, rice, tomato paste, saffron, and chicken broth and stir to combine. Once thoroughly combined, add the chicken back into the pan in a single layer, and raise heat to high. Bring to a boil. Once boiling, reduce heat to medium, cover, and simmer for 20 minutes. (Don't remove the lid!) Preheat oven to 400℉.

  3. Once chicken and rice has simmered for 20 minutes, place covered skillet in the oven and bake for an additional 20 minutes or until chicken is cooked through. After this time, if desired, preheat your broiler to high and broil for a few minutes to get the chicken skin crispy! 

  4. Once chicken and rice has finished cooking, add the peas to the pan and cover for a few minutes to let them steam and warm through. Serve chicken and rice with chopped parsley!