Oh my gosh, let me tell you about my absolute favorite weeknight dinner: one pan Spanish chicken and rice! This dish is a total game-changer—it’s simple, flavorful, and the best part? You only need one pan! Seriously, it’s a breeze to whip up after a long day. The juicy chicken thighs simmer with perfectly cooked rice, all infused with those warm, inviting Spanish spices. I can already smell the garlic and paprika wafting through my kitchen just thinking about it! Trust me, once you make this, it’ll become a staple in your home too. Plus, it’s a great way to impress family or friends with minimal effort!
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 chicken thighs, skinless for a lighter option
- 1 cup long-grain rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color you like!)
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for cooking
How to Prepare Instructions
- First, heat a good drizzle of olive oil in a large pan over medium heat. You want to coat the bottom nicely—this adds flavor, trust me!
- While that’s warming up, season your chicken thighs generously with salt, pepper, paprika, and cumin. I like to really rub the spices in, so they soak up all that yummy goodness.
- Once the oil is hot, carefully place the chicken thighs in the pan. Brown them for about 5 minutes on each side until they’re golden and delicious. Don’t rush this step; it’s where all the flavor starts!
- Now, remove the chicken from the pan and set it aside on a plate. We’ll bring it back later.
- In the same pan, toss in the chopped onion, minced garlic, and bell pepper. Sauté these for a few minutes until they’re soft and fragrant. Oh, the smell is heavenly!
- Next, add the rice to the pan and stir it around for about a minute. This toasts it slightly and enhances the flavor.
- Now pour in the can of diced tomatoes (with all those juices) and the chicken broth. Give it a good stir to combine everything.
- Return the browned chicken to the pan, nestling it right into the rice mixture. Bring it all to a gentle boil.
- Then, reduce the heat, cover the pan, and let it simmer for 25-30 minutes. Just let it do its thing until the rice is tender and has absorbed all that liquid.
- Finally, let it rest for about 5 minutes before serving. This step is key for letting the flavors meld together!
Why You’ll Love This Recipe
- One pan means less cleanup—yay for easy cooking!
- Packed with flavor from simple Spanish spices that transport your taste buds.
- Quick prep time of just 10 minutes, making it perfect for busy weeknights.
- Healthy, hearty, and satisfying with juicy chicken and wholesome rice.
- Customizable! Add your favorite veggies or adjust the spices to fit your taste.
- Feeds the whole family with just one recipe—great for gatherings!
- Leftovers taste even better the next day—if there are any!
Tips for Success
Alright, let’s make sure your one pan Spanish chicken and rice turns out absolutely perfect! Here are my top tips to help you nail this dish:
- Choose the right chicken: I love using skinless chicken thighs for their tenderness and flavor, but feel free to use chicken breasts if that’s what you prefer. Just keep an eye on the cooking time since breasts can dry out faster!
- Don’t skip the browning: This step is crucial! Browning the chicken creates a beautiful crust and adds depth to the dish. Really let it get that golden color before removing it from the pan.
- Use fresh spices: Fresh spices elevate the flavor so much! If your paprika or cumin has been sitting in the pantry for ages, consider getting a fresh batch to enhance the taste.
- Stir the rice well: When you add the rice, make sure to give it a good stir to coat it with the oils and flavors in the pan. This little step makes a big difference!
- Monitor the simmer: After you cover the pan, be sure to keep the heat low enough to maintain a gentle simmer. Too high, and the rice can burn at the bottom—nobody wants that!
- Let it rest: I know it’s tempting to dig in right away, but letting the dish rest for those 5 minutes really helps the flavors meld and the rice to firm up a bit.
- Add some veggies: Want to sneak in some extra nutrition? Toss in some peas or olives during the last 10 minutes of cooking for added flavor and color!
Follow these tips, and you’ll have a delicious, mouthwatering meal that’ll impress everyone at the table!
Variations
One of the best things about one pan Spanish chicken and rice is how versatile it is! Here are some fun ways to customize the recipe to match your taste buds:
- Switch Up the Protein: Feel free to use bone-in chicken pieces, like drumsticks or breasts, for different textures. You could even swap in shrimp or chorizo for a flavorful twist!
- Add More Veggies: Get creative with your veggies! Try adding zucchini, corn, or spinach for extra color and nutrition. Throw them in during the last few minutes of cooking to keep them vibrant.
- Experiment with Spices: If you’re feeling adventurous, add a pinch of saffron for that authentic Spanish flair, or toss in some chili flakes for a kick of heat!
- Herb It Up: Fresh herbs like parsley or cilantro sprinkled on top before serving can brighten up the dish beautifully. Plus, it adds a pop of freshness!
- Go Vegetarian: To make it a vegetarian delight, substitute the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth. It’ll still be hearty and satisfying!
These variations will keep your one pan Spanish chicken and rice exciting and personalized every time you make it! Enjoy experimenting!
Nutritional Information
Here’s a quick look at the estimated nutritional values for each serving of my delicious one pan Spanish chicken and rice. Keep in mind that these are just estimates and can vary based on the specific ingredients you use:
- Calories: 450
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 100mg
- Sodium: 600mg
- Carbohydrates: 50g
- Fiber: 2g
- Sugar: 3g
- Protein: 30g
This dish is not only hearty and satisfying but also packs a good punch of protein to keep you fueled throughout the day. So dig in and enjoy every flavorful bite!
FAQ Section
How long does it take to cook the chicken and rice?
The entire process takes about 45 minutes—10 minutes for prep and around 35 minutes to cook. You’ll want to let it rest for 5 minutes before serving, too!
Can I use brown rice instead of white rice?
Absolutely! If you want to use brown rice, just keep in mind that it takes longer to cook. You’ll need to add about 10-15 more minutes to the cooking time and possibly extra broth, too.
What if I don’t have chicken broth?
Don’t worry if you’re out of chicken broth! You can use vegetable broth or even water in a pinch. Just be aware it might slightly change the flavor, but it’ll still be delicious!
Can I make this dish ahead of time?
Yes! You can prepare it a few hours in advance and keep it warm on low heat, or store it in the fridge and reheat it later. Just be sure to warm it gently to avoid drying out the chicken.
How should I store leftovers?
To store leftovers, let the dish cool completely, then transfer it to an airtight container and refrigerate. It’ll stay fresh for about 3-4 days, and you can reheat it on the stovetop or in the microwave!
Storage & Reheating Instructions
To store your delicious one pan Spanish chicken and rice leftovers, let the dish cool completely at room temperature. Then, transfer it to an airtight container. It’ll keep well in the fridge for about 3-4 days—perfect for those busy weeknights when you don’t feel like cooking!
When you’re ready to enjoy those tasty leftovers, here’s how to reheat them for the best flavor and texture:
- Stovetop: This method keeps everything nice and moist! Just add a splash of chicken broth or water to a skillet, throw in the chicken and rice, and heat over medium heat. Stir occasionally until it’s warmed through.
- Microwave: If you’re in a rush, the microwave works too! Place a portion in a microwave-safe dish, cover it with a damp paper towel to retain moisture, and heat in 30-second intervals until it’s hot all the way through. Just be careful not to overdo it, or the rice might get a bit dry.
Either way, you’ll be diving back into that savory goodness in no time! Enjoy every bite!
Print
One Pan Spanish Chicken and Rice: 7 Mind-Blowing Tips
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
- Diet: Gluten Free
Description
A simple and flavorful one pan dish featuring chicken and rice with Spanish spices.
Ingredients
- 4 chicken thighs
- 1 cup long-grain rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can diced tomatoes
- 2 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Heat olive oil in a large pan over medium heat.
- Season chicken thighs with salt, pepper, paprika, and cumin.
- Brown the chicken thighs for about 5 minutes on each side.
- Remove chicken and set aside.
- Add onion, garlic, and bell pepper to the pan. Sauté until soft.
- Add rice and stir for 1 minute.
- Pour in diced tomatoes and chicken broth. Stir well.
- Return chicken to the pan. Bring to a boil.
- Reduce heat, cover, and simmer for 25-30 minutes until rice is cooked.
- Let it rest for 5 minutes before serving.
Notes
- Use skinless chicken for a lighter option.
- Add peas or olives for extra flavor.
- Adjust the spices to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: one pan spanish chicken and rice