One Pot Spanish Chicken and Rice

The moment I decided to make One Pot Spanish Chicken and Rice, I was transported back to my childhood kitchen, where vibrant aromas filled the air, and the joy of cooking became a family affair. This dish, with its warm hues and inviting flavors, brings back memories of Sunday dinners that were filled with laughter and a sense of togetherness. Each bite of tender chicken paired with perfectly cooked rice takes me to a sun-soaked Spanish terrace, where the clinking of glasses and the sound of shared stories create an atmosphere of warmth and love. I remember my mother stirring the pot, her hands gracefully dancing over the ingredients, creating a masterpiece that not only satisfied our hunger but also nourished our souls. Making One Pot Spanish Chicken and Rice is like a hug for the heart—comforting and fulfilling, it’s a dish that brings everyone around the table, eager to share in the experience. This versatile meal can easily be adapted to suit your taste or what you have on hand, making it an ideal choice for busy weeks or leisurely weekends. Trust me; once you try it, this dish will become a staple in your kitchen too!

Ingredients Overview for One Pot Spanish Chicken and Rice

When it comes to cooking, I believe that the harmony of ingredients is what truly elevates a dish. In One Pot Spanish Chicken and Rice, each component plays a vital role, from the savory chicken to the aromatic onion and the vibrant bell peppers. These ingredients come together beautifully, creating a balanced meal that’s both satisfying and rich in flavor.

• 2 tablespoons olive oil: Ideal for sautéing, this oil adds richness and depth to the dish.
• 6 chicken thighs (with bone and skin): The star of the recipe, these provide flavor and tenderness.
• ½ teaspoon salt (or to taste): Enhances all the flavors in the dish.
• ¼ teaspoon pepper (or to taste): Adds a subtle kick to the flavor profile.
• 1 large onion (chopped): Provides aromatic sweetness and depth.
• 6 cloves garlic (minced): Infuses the dish with a robust flavor that complements the chicken.
• 2 red bell peppers (chopped): Adds color and a sweet, juicy crunch.
• ¼ teaspoon red pepper flakes: Offers a hint of heat to balance the dish.
• 1 teaspoon smoked paprika: Imparts a smoky flavor that is quintessential to Spanish cuisine.
• 1 bay leaf: Adds aromatic notes that deepen the overall flavor.
• 2 tablespoons tomato paste: Thickens the sauce while enhancing the tomato flavor.
• 1½ cups long grain rice (uncooked): Serves as the perfect base that absorbs all the flavors.
• 28 ounces crushed tomatoes: Provides acidity and a rich tomato flavor.
• 2 cups chicken broth (low sodium): Brings moisture and enhances the savory taste.
• ½ cup olives (pitted and sliced): Adds a briny contrast that elevates the dish.
• 1 tablespoon parsley (chopped): Freshens up the dish with a pop of color and flavor.

One Pot Spanish Chicken and Rice Instructions

Cooking One Pot Spanish Chicken and Rice is a delightful adventure that brings the kitchen alive with fragrance and flavor. Let’s dive into the steps that will guide you to create this beautiful dish.

1. Preheat your oven to 400°F (204°C). It’s important to get your oven ready as this will ensure even cooking for the rice.
2. In a large Dutch oven or oven-proof cast iron skillet, heat olive oil over medium heat. Once shimmering, add the chicken thighs, skin side down. Cook them until they’re crispy and golden brown, which should take around 5 to 7 minutes. This step locks in flavors and ensures your chicken is juicy.
3. After achieving that beautiful golden color, season the thighs generously with salt and pepper. Then, flip the thighs over and sear the other side until it’s golden as well. Transfer the thighs onto a plate and set aside.
4. In the same skillet, toss in the chopped onion, minced garlic, and chopped red bell peppers. Cook them for about 3 to 5 minutes, stirring frequently until the onion and peppers are soft and the kitchen is filled with inviting aromas.
5. Now, add the red pepper flakes, smoked paprika, and bay leaf. Stir them in and season lightly with salt and pepper as needed to balance the flavors.
6. Next, mix in the tomato paste for richness. This will provide a base of savory depth. Stir well to combine all the ingredients.
7. Pour in the long grain rice, crushed tomatoes, and chicken broth. Bring it to a boil while stirring gently to ensure the rice is evenly distributed.
8. Once boiling, place the seared chicken thighs back into the skillet on top of the rice. This allows the chicken to infuse its juices into the dish.
9. Transfer the skillet to your preheated oven and bake for about 45 minutes. It’s ready when the rice is cooked through and has absorbed the savory broth. You may cover the skillet for the first 30 minutes and then remove the lid for the final 15 minutes to allow the top to crisp.
10. Once done, garnish your One Pot Spanish Chicken and Rice with sliced olives and chopped parsley. Serve warm and enjoy the fruits of your labor!

Recipe Notes about One Pot Spanish Chicken and Rice

Cooking is a journey, and with every dish, there’s something new to learn. Here are some valuable tips to enhance your experience with One Pot Spanish Chicken and Rice.

• Storage: To store leftovers, let the dish cool completely before transferring it to an airtight container. It will stay fresh in the fridge for about 3 to 4 days.
• Freezing: This dish freezes well. Store in a freezer bag with the air pressed out. Thaw overnight in the fridge, and fluff the rice before reheating.
• Variations: Feel free to incorporate different vegetables such as peas or corn to add variety to the dish.
• Serving Size: Adjust the ingredient quantities based on the number of servings you need, especially when hosting a gathering.
• Cooking Method: If you prefer a stovetop-only method, follow the same steps but complete the rice cooking on the stovetop instead of baking.

Serving Ideas for One Pot Spanish Chicken and Rice

• Pair with a Salad: Serve alongside a fresh green salad with a light vinaigrette to balance the richness of the chicken and rice.
• Perfect for Family Dinners: This dish is perfect for cozy family dinners, offering a comforting and satisfying meal that everyone will love.
• Great for Meal Prep: One Pot Spanish Chicken and Rice makes for excellent meal prep as it reheats beautifully for lunches throughout the week.
• Festive Gatherings: Bring this dish to holiday parties or gatherings—it’s sure to be a hit and will feed a crowd.
• Seasonal Touch: Consider adding seasonal vegetables, like zucchini in summer or sweet potatoes in fall, to keep the recipe fresh and vibrant.
• Comfort Food: This dish also works wonderfully as a comforting meal during a chilly evening—it’s warm, filling, and delightful.

FAQ

Conclusion

One Pot Spanish Chicken and Rice is a beautiful representation of what comfort food should be—rich, flavorful, and immensely satisfying. It’s a dish that brings people together, creating opportunities for shared meals and cherished memories. I encourage you to try this recipe, and I’m sure it will become a favorite in your household. The combination of seasoned chicken, tender rice, and vibrant vegetables is something everyone will enjoy. So, gather your ingredients and start cooking; you won’t regret it!

One Pot Spanish Chicken and Rice

Craving a cozy meal? One Pot Spanish Chicken and Rice is the ultimate comfort food featuring tender chicken, flavorful rice, and vibrant vegetables. This easy weeknight dinner is perfect for busy families and will have everyone asking for seconds. Make it tonight and indulge in deliciousness!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Spanish

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 6 chicken thighs (with bone and skin)
• ½ teaspoon salt (or to taste)
• ¼ teaspoon pepper (or to taste)
• 1 large onion (chopped)
• 6 cloves garlic (minced)
• 2 red bell peppers (chopped)
• ¼ teaspoon red pepper flakes
• 1 teaspoon smoked paprika
• 1 bay leaf
• 2 tablespoons tomato paste
• 1½ cups long grain rice (uncooked)
• 28 ounces crushed tomatoes
• 2 cups chicken broth (low sodium)
• ½ cup olives (pitted and sliced)
• 1 tablespoon parsley (chopped)

Equipment

• Le Creuset 3.75-Quart Braiser

Method

 

1. Preheat your oven to 400°F (204°C). It’s important to get your oven ready as this will ensure even cooking for the rice.
2. In a large Dutch oven or oven-proof cast iron skillet, heat olive oil over medium heat. Once shimmering, add the chicken thighs, skin side down. Cook them until they’re crispy and golden brown, which should take around 5 to 7 minutes. This step locks in flavors and ensures your chicken is juicy.
3. After achieving that beautiful golden color, season the thighs generously with salt and pepper. Then, flip the thighs over and sear the other side until it's golden as well. Transfer the thighs onto a plate and set aside.
4. In the same skillet, toss in the chopped onion, minced garlic, and chopped red bell peppers. Cook them for about 3 to 5 minutes, stirring frequently until the onion and peppers are soft and the kitchen is filled with inviting aromas.
5. Now, add the red pepper flakes, smoked paprika, and bay leaf. Stir them in and season lightly with salt and pepper as needed to balance the flavors.
6. Next, mix in the tomato paste for richness. This will provide a base of savory depth. Stir well to combine all the ingredients.
7. Pour in the long grain rice, crushed tomatoes, and chicken broth. Bring it to a boil while stirring gently to ensure the rice is evenly distributed.
8. Once boiling, place the seared chicken thighs back into the skillet on top of the rice. This allows the chicken to infuse its juices into the dish.
9. Transfer the skillet to your preheated oven and bake for about 45 minutes. It’s ready when the rice is cooked through and has absorbed the savory broth. You may cover the skillet for the first 30 minutes and then remove the lid for the final 15 minutes to allow the top to crisp.
10. Once done, garnish your One Pot Spanish Chicken and Rice with sliced olives and chopped parsley. Serve warm and enjoy the fruits of your labor!

Notes

Storage: To store leftovers, let the dish cool completely before transferring it to an airtight container. It will stay fresh in the fridge for about 3 to 4 days.

Freezing: This dish freezes well. Store in a freezer bag with the air pressed out. Thaw overnight in the fridge, and fluff the rice before reheating.

Variations: Feel free to incorporate different vegetables such as peas or corn to add variety to the dish.

Serving Size: Adjust the ingredient quantities based on the number of servings you need, especially when hosting a gathering.

Cooking Method: If you prefer a stovetop-only method, follow the same steps but complete the rice cooking on the stovetop instead of baking.

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Meet Quinn Taylor

Great food doesn't have to be complicated, it just has to be smart. I focus on streamlining our recipes so you get maximum flavor with minimum stress. I cooked, timed, and tasted this dish multiple times to ensure it fits perfectly into your busy life while still delivering that 'wow' factor.