One Pan Spanish Chicken and Rice
One Pan Spanish Chicken and Rice is the ultimate comfort food that combines tender chicken thighs with flavorful rice, vibrant vegetables, and aromatic spices—all cooked in one pan for easy cleanup. This hearty dish is perfect for family dinners or meal prep, making it a staple in any kitchen. With just a few simple ingredients, you can create a flavorful feast that will impress your loved ones. Add your favorite veggies to customize it to your taste and enjoy this satisfying meal on busy weeknights or during cozy gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Spanish
Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on)
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 2 cups chicken broth
- 1 cup long-grain rice (uncooked)
- 1 can (14 ounces) diced tomatoes
- 1/2 cup green peas (frozen or fresh)
- 1/4 cup sliced black olives
- Fresh parsley (for garnish)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
Instructions
- Season chicken thighs with salt, black pepper, and smoked paprika. Heat olive oil in a pan over medium heat and brown the chicken skin-side down until golden.
- Remove chicken and sauté diced onions until translucent. Add minced garlic and sliced bell peppers; cook until tender.
- Stir in uncooked rice for about a minute before adding chicken broth and diced tomatoes. Mix well and return the browned chicken to the pan.
- Bring to a simmer, cover, and cook for about 25-30 minutes until the rice is tender.
- Fold in green peas and sliced olives before serving hot with fresh parsley on top.
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 480
- Sugar: 5g
- Sodium: 680mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg