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One Pan Spanish Chicken And Rice

Spanish chicken and rice made in one pan with golden skin-on chicken thighs and saffron-tinged rice. The rice simmers until tender, then rests so it absorbs all the chicken drippings for deeply flavored, evenly stained arroz con pollo.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: Spanish
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in chicken thighs
  • 2 tsp smoked paprika
  • 2 salt
  • 0.5 pepper
  • 2 tbsp olive oil
Rice base
  • 1.5 cup long grain rice
  • 14 oz diced tomatoes 1 can (14 oz)
  • 2.5 cup chicken broth
  • 0.5 cup white wine
  • 1 red bell pepper
  • 0.5 onion
  • 4 garlic cloves, minced
  • 0.25 tsp saffron threads bloomed in warm water
  • 1 tsp turmeric
Finish
  • 0.5 cup frozen peas
  • 1 fresh parsley for serving
  • 1 lemon for serving

Equipment

  • 1 Dutch oven

Method
 

Sear and set the chicken
  1. Season the chicken thighs with smoked paprika, salt, and pepper. Heat olive oil in a Dutch oven over medium-high heat and sear skin-side down for 6 minutes until golden; remove to a plate.
Cook the vegetables and toast the rice
  1. In the same Dutch oven, sauté onion and diced red bell pepper for 4 minutes, stirring until softened. Add minced garlic and cook for 1 minute, until fragrant.
  2. Add the long grain rice and toast briefly for 1 minute. Pour in the white wine, then stir in the diced tomatoes, chicken broth, saffron liquid, and turmeric until evenly combined.
Simmer and cook through
  1. Bring the mixture to a simmer. Nestle the chicken thighs skin-side up into the rice so they contact the liquid.
  2. Cover and cook on medium-low for 25-30 minutes, until the rice is tender. Keep it at a gentle simmer and avoid lifting the lid during cooking.
Rest, finish, and serve
  1. Scatter the frozen peas over the top, cover, and cook for 5 minutes to warm through. Rest the pan for 5 minutes off the heat so the rice finishes absorbing juices.
  2. Garnish with fresh parsley and lemon, then serve while the rice is hot and the chicken is juicy.

Notes

For best texture, let the rice rest for the full 5 minutes after the peas go in—this helps the grains firm up while still staying tender. Refrigerate leftovers in an airtight container up to 3 days; reheat with a splash of broth. Freezing is not recommended because saffron-stained rice can soften too much. For a gluten-free option, confirm your paprika and broth are labeled gluten-free.