One Pan Spanish Chicken and Rice (Printable)

Juicy chicken thighs and aromatic rice baked with colorful vegetables in classic Spanish spices for an easy family dinner.

# What You’ll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 teaspoon smoked paprika
03 - 1 teaspoon garlic powder
04 - 1 teaspoon dried oregano
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
07 - 1 tablespoon olive oil

→ Rice and Vegetables

08 - 1 cup long grain white rice
09 - 1 small onion, diced
10 - 1 red bell pepper, diced
11 - 1 yellow bell pepper, diced
12 - 2 garlic cloves, minced
13 - 1 cup frozen peas
14 - 1 can (14 oz) diced tomatoes, drained
15 - 2 ¼ cups chicken broth
16 - ½ teaspoon saffron threads or 1 teaspoon turmeric

→ Garnish

17 - 2 tablespoons chopped fresh parsley
18 - Lemon wedges

# How-to Steps:

01 - Preheat the oven to 400°F.
02 - Pat the chicken thighs dry with paper towels. In a small bowl, combine smoked paprika, garlic powder, oregano, salt, and black pepper. Rub the spice mixture evenly over the chicken thighs.
03 - Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the chicken thighs skin-side down for 3-4 minutes until golden brown. Flip and cook for 2 additional minutes. Remove chicken from pan and set aside.
04 - In the same pan, add onion and bell peppers. Sauté for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
05 - Stir in rice and saffron or turmeric; cook for 1 minute to toast the rice. Add drained tomatoes and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
06 - Stir in frozen peas. Arrange the chicken thighs skin-side up on top of the rice mixture. Cover the pan tightly with a lid or foil. Bake for 30 minutes.
07 - Uncover and bake for an additional 10-15 minutes until the chicken reaches an internal temperature of 165°F and the rice is tender.
08 - Remove from oven and let rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • The chicken skin gets impossibly crispy while the rice underneath absorbs all those rendered juices and spices
  • Everything cooks together so cleanup consists of exactly one pan and maybe a cutting board
  • The combination of smoked paprika and saffron creates layers of flavor that taste like they simmered all day
02 -
  • Letting the pan rest for five minutes after baking is not optional, the rice needs that time to finish absorbing liquid and firm up slightly
  • Do not skip searing the chicken first, that caramelization on the bottom of the pan becomes the foundation of the entire dish
  • If the rice seems too crunchy after the initial baking time, add a splash more broth and cover again for five minutes
03 -
  • Use a pan that you are comfortable putting on both the stove and in the oven, cast iron works perfectly here
  • If you cannot find saffron, turmeric gives you the color but add a pinch of cumin for some of that earthy flavor

Go back