If you’re looking for a meal that’s bold, flavorful, and effortlessly easy, you just found it! One Pot Chicken & Spanish Rice is a weeknight game-changer—juicy, seasoned chicken cooked to perfection over a bed of zesty, tomato-infused rice. Everything comes together in one pan, making cleanup a breeze. Trust me, once you try this, it’s going straight into your regular dinner rotation!
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Why You’ll Love One Pot Chicken & Spanish Rice
- One-Pan Wonder – Fewer dishes, less mess, and maximum flavor.
- Big, Bold Flavors – Packed with smoky paprika, garlic, and rich tomato goodness.
- Quick & Easy – Perfect for busy nights when you need a no-fuss meal.
- Hearty & Satisfying – A complete meal with protein, rice, and veggies in one.
- Customizable – Add bell peppers, beans, or spice it up with extra chili flakes!
Ingredients
Here’s what makes this dish so irresistible:
- Chicken Thighs – Juicy, tender, and packed with flavor.
- Olive Oil – For searing the chicken to golden perfection.
- Onion & Garlic – The base for rich, aromatic flavor.
- Bell Peppers – Adds sweetness and color.
- Long-Grain White Rice – Absorbs all the delicious flavors while staying fluffy.
- Chicken Broth – Infuses the rice with deep, savory taste.
- Tomato Sauce & Diced Tomatoes – Creates that signature Spanish-style richness.
- Smoked Paprika & Cumin – Warm, earthy spices that bring everything together.
- Chili Powder – Adds a subtle kick (adjust to taste).
- Salt & Pepper – Essential for perfect seasoning.
- Fresh Cilantro or Parsley – For a bright, fresh finish.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Follow these simple steps for a perfect one-pot meal:
- Sear the Chicken – Heat olive oil in a large skillet or Dutch oven. Season the chicken with salt, pepper, and smoked paprika, then sear until golden brown. Remove and set aside.
- Sauté the Aromatics – In the same pan, cook onions, garlic, and bell peppers until softened. This builds a rich flavor base.
- Toast the Rice – Stir in the uncooked rice and let it toast for a minute to enhance its nutty flavor.
- Add the Liquids & Spices – Pour in the chicken broth, tomato sauce, diced tomatoes, and seasonings. Stir to combine.
- Nestle the Chicken Back In – Place the seared chicken on top of the rice, cover, and let it simmer until everything is tender and the rice is fluffy.
- Finish & Serve – Garnish with fresh cilantro or parsley, fluff the rice with a fork, and serve hot!
How to Serve One Pot Chicken & Spanish Rice
- With Warm Tortillas – Scoop everything into a soft tortilla for an easy wrap.
- Topped with Avocado or Sour Cream – A cool contrast to the bold flavors.
- With a Side of Beans – Black beans or refried beans make a great addition.
- Paired with a Fresh Salad – A crisp side salad balances the meal perfectly.
- With Lime Wedges – A squeeze of fresh lime takes the flavors up a notch.
Additional Tips
- Use Chicken Thighs for Juiciness – They stay more tender than chicken breasts.
- Make it Spicier – Add diced jalapeños or extra chili powder.
- Swap the Rice – Brown rice works but needs extra cooking time and broth.
- Don’t Stir While Cooking – This keeps the rice fluffy and prevents it from becoming mushy.
- Meal Prep Friendly – Make ahead and store for easy lunches.
FAQ Section
Q1: Can I use chicken breasts instead of thighs?
A1: Yes, but they may cook faster, so adjust the timing accordingly.
Q2: Can I make this dish vegetarian?
A2: Absolutely! Skip the chicken and add chickpeas or extra veggies.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 4 days.
Q4: Can I freeze One Pot Chicken & Spanish Rice?
A4: Yes! Let it cool completely, then freeze for up to 3 months.
Q5: What’s the best way to reheat?
A5: Reheat on the stovetop with a splash of broth or in the microwave.
Q6: Can I add extra veggies?
A6: Definitely! Corn, peas, or zucchini are great additions.
Q7: What kind of rice works best?
A7: Long-grain white rice is ideal. Avoid instant rice, as it will turn mushy.
Q8: Can I use brown rice?
A8: Yes, but increase the broth and cooking time.
Q9: How can I keep the chicken from drying out?
A9: Keep it covered while simmering and avoid overcooking.
Q10: Can I make this in a slow cooker?
A10: Yes! Sear the chicken first, then add everything to the slow cooker and cook on low for 4-5 hours.
Conclusion
One Pot Chicken & Spanish Rice is a flavor-packed, no-fuss meal that’s perfect for busy nights. With its bold spices, juicy chicken, and fluffy rice, this dish is guaranteed to become a family favorite. Try it once, and you’ll be making it again and again!
Print
One Pot Chicken & Spanish Rice
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: One-Pot
- Cuisine: Spanish
Description
This one-pot garlic chicken and Spanish rice dish is packed with bold flavors and hearty ingredients. Juicy, seared chicken thighs cook perfectly over fragrant, seasoned rice with pigeon peas, sofrito, and tomato sauce. An easy and delicious meal for busy weeknights!
Ingredients
For the Chicken:
- 5–6 bone-in, skin-on chicken thighs
- 2 tbsp oil
- 1 tsp Sazon
- 1 tsp salt
- 1 tsp adobo
- 1 tsp oregano
For the Rice:
- 2 tbsp oil
- 2 cups long grain rice, rinsed
- 4 cups water
- 1 cup gandules beans (pigeon peas)
- 2 tsp Sazon
- 1/4 cup sofrito
- 1/4 cup tomato sauce
- 2 tbsp minced garlic
- 1/4 cup chopped onion
- 1 tsp salt
- 1 tsp oregano
Instructions
- Prepare the Chicken: Pat the chicken dry. In a small bowl, mix the oil, Sazon, adobo, salt, and oregano. Rub the mixture over the chicken to coat evenly.
- Sear the Chicken: Heat oil in a large skillet over high heat. Sear the chicken for 3-5 minutes per side until golden brown. Remove and set aside.
- Cook the Aromatics: In the same pan, sauté the chopped onion, minced garlic, and sofrito until softened and fragrant.
- Prepare the Rice: Stir in the tomato sauce, gandules, Sazon, salt, oregano, and water. Add the rinsed rice and mix well.
- Cook the Rice: Bring the mixture to a boil over high heat and cook for 5-10 minutes until most of the liquid is absorbed.
- Add the Chicken: Place the seared chicken thighs on top of the rice. Cover and cook on low heat for 20 minutes, allowing the chicken to finish cooking and the rice to fully absorb the flavors.
- Garnish and Serve: Garnish with fresh cilantro and lime wedges. Serve hot and enjoy!
Notes
- Long-grain rice works best for this recipe, but medium-grain rice can also be used.
- For extra flavor, use chicken broth instead of water.
- Adjust seasoning to taste if needed.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg