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One Pot Spanish Chicken and Rice

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!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
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.