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This One Pot Spanish Chicken and Rice all cooks in one pot with a smoked paprika spice blend, onions, carrots, garlic, tomatoes, and olives. 

Warm, hearty, and smokey, this rustic One Pot Spanish Chicken and Rice is everything!  It’s comfort on a plate.  Tender chicken thighs are seared with a smoked paprika spice blend that gives deep flavor to the tender meat.  It’s then cooked with rice, onions, carrots, garlic, tomatoes, and olives for unbelievable flavor!

And…the entire thing, rice and all, cooks in this one pot!  Yes!  It starts on the stove and then moves to the oven where the rice and veggies cooks to perfection.

This is also the perfect ingredient-flexible recipe for using what you have in the pantry!  Just scroll down to see.

Perfect Pantry Dinner!

When times are tough, the pantry can be your best friend for helping to pull together a family dinner.  This One Pot Spanish Chicken and Rice recipe is a perfect example!  Click here to get more pantry dinner ideas and  Pantry Must-Haves for Quick & Easy Dinners!  

For this Spanish Chicken and Rice, here is what you need and how you could swap with other ingredients if needed:

Refrigerator/Freezer

• Chicken Thighs – You can use chicken breasts if you don’t have thighs, but boneless skinless thighs really are so perfect for this dish.  If you need to use frozen chicken, be sure to put it in the fridge to thaw 24 hours before planning to cook this recipe.
• Carrots and Celery – You can make this recipe without these veggies, but they add flavor and texture, as well as vitamins and nutrients.  You could use frozen carrots if you have them too.  Simply add them straight from the freezer, do not thaw first.
• Other: Not included in this recipe, but would also be delicious in it are red pepper and Chorizo (out of the casing).

Pantry

• Spices & Seasonings – This is where you can make substitutions based on what you have on hand.  The one ingredient you do really need for this recipe is Smoked paprika, which gives the dish it’s distinct Spanish smokey flavor.  If you don’t have this and cannot get it, you could swap with chili powder. 
• Long grain rice – You can use other types of rice, but if you are going to use a converted rice or quick cooking rice, you will want to cook the chicken 10 minutes longer on the stove without the rice.  Then add the rice and cook in the oven for 20 minutes vs. 30min.
• Onion & Garlic – If you do not have fresh onions, you can use frozen.  You could use onion/garlic powder or flakes if needed.
• Tomato – If you do not have a fresh tomato, you can use 1 can diced tomatoes.
• Tomato paste – This ingredient gives the dish a deep deep tomato flavor which is hard to replicate, but you can leave it out as long as you have another tomato product in the dish.
• Spanish Olives stuffed with Pimento – I like to keep these on hand in my pantry, but if you do not have them, you can use any olives.  You can also substitute with capers or even artichoke hearts in a pinch.  Of course, you can simply leave them out altogether!
• Chicken broth – You can substitute with bouillon mixed with hot water, vegetable broth, beef broth, or just water if needed.  Be sure to taste for seasoning and adjust for more flavor by adding salt, garlic powder, onion powder, etc.

For more easy Pantry Dinner Recipes, CLICK HERE!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

For this recipe, you need a large (5-6 quart) pot with lid that can go from the stove to the oven. My prized possession dutch oven was perfect for this! Or any good quality enameled cast iron 5-6 quart dutch oven with lid is great.

PREP-AHEAD TO MAKE YOUR ONE POT SPANISH CHICKEN AND RICE

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

This is the kind of recipe that you can reheat later and it’s nearly as good as when it first comes out of the oven.  So, you could make the entire recipe ahead if you need to!

In terms of prepping ingredients, you can dice the carrots, celery, and onion. Mince the garlic. Rough chop the olives so that most are at least cut in half.  Cut the tomato into large chunks.  Chop the parsley, if using(optional).

Measure out the tomato paste. Make the chicken broth if using bouillon.

Then make your spice rub by mixing Smoked Paprika, Garlic Powder, Salt, Black Pepper, and Cayenne powder (optional).

COOK YOUR ONE POT SPANISH CHICKEN AND RICE

Preheat oven to 350 degrees F.

Pat the chicken thighs dry with a paper towel and season all over with the spice rub. Rub it in with fingers.

In a 5-quart oven safe dutch oven or deep pot/pan with lid, heat 1 tablespoon olive oil on high heat. Add the chicken thighs top/presentation down and leave them alone for 5-6 minutes without touching so they get a nice sear. After five minutes, turn the chicken over and sear the other side for another 5 minutes. Remove the chicken to a plate and set aside.

To the same pot, add the carrots, celery, onions, garlic, chopped tomato, chopped olives, tomato paste, chicken broth, salt, and smoked paprika. Bring to a boil.

Stir in the rice and half of the parsley (if using) into the cooking liquid. Add the chicken back on top of the rice.

Cover and place the pot into the oven and cook for 30 minutes.

Serve and Enjoy!  😍 Carrie