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. Easy One Pan or One Pot meals or dinners are a go-to in my house. Check out my Sheet Pan Spanish Chicken for another option!
This is also a great recipe to add to your Weekly Meal Plan for International Wednesdays!
Perfect Pantry Dinner!
When times are tough or crazy busy, 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 One Pot 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. Check out all of my tips for Prepping and Storing Chicken for Easier Dinners.
- 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!
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No Special 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 Steps for 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 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.
Now for the Spanish Rice! 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
Spanish Chicken and Rice FAQs
You can use chicken breasts in this recipe, but I suggest cutting them first. If you have large whole boneless breasts, you can cut them into 2-3 pieces. Follow the same cooking time ensuring that the internal temperature reaches 165 F (add 3-5 minutes if needed).
You can add in a variety of veggies to this Spanish Chicken and Rice. Bell peppers, zucchini, and frozen peas are some of the best fits with this recipe. These would all be added toward the end of the cooking as they are more delicate than the carrots and celery.
You can definitely make this Spanish Chicken and rice in a crockpot or any slow cooker. To do so, the prep steps will remain the same. For the cooking steps, I recommend first following steps 1-3 for searing the chicken on the stove. However, this is not mandatory. Then, combine Steps 4 and 5, adding everything to the slow cooker, including the broth/stock and the rice. NOTE: You will want to reduce the amount of liquid to 2 ½ cups of broth. Since this is a slow cook, the rice will absorb more of the liquid and could turn to mush if too much is added. Stir the ingredients together. After the rice is mixed in and completely submerged in liquid, add the chicken on top. Cover the slow cooker and set on high for 4 hours.
You can make this Chicken and Rice ahead, making it great for meal prep! Reheat it in a microwave safe bowl and warm it for 1-2 minutes. In the oven, cover it and warm it for 15-20 minutes at 350 F degrees. Or place it in a covered pot on the stove on medium heat for about 10-15 minutes.
Be sure to check the web story for this Spanish Chicken and Rice!
One Pot Spanish Chicken and Rice
Warm, hearty, and smokey, this rustic One Pot Spanish Chicken and Rice 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 to perfection with rice, onions, carrots, garlic, tomatoes, and olives for unbelievable flavor! #chickenandrice #easydinnerideas #familydinnerideas #dinners #chickenthighs
Ingredients
Spice Rub for Chicken
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Cayenne Pepper (optional)
All Other Ingredients
- 1 ½ cup long grain rice
- 2 lbs Chicken Thighs, boneless, skinless (about 6 thighs)
- 1 tablespoon Olive oil
- 1 Carrot, Large
- 1 Celery Stalk
- 1 medium yellow onion
- 3 garlic cloves
- 1 large ripe tomato (or 1 can diced tomatoes)
- 5 tablespoon tomato paste
- ¾ cup Spanish Olives stuffed with Pimento
- 3 ½ cups chicken broth (reduce to 3 cups if using canned tomatoes)
- 1 teaspoon Salt
- 2 teaspoon Smoked Paprika
- 4 tablespoon Chopped Italian Parsley (optional)
Instructions
Prep Ahead Steps
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In a small bowl, mix the spice rub ingredients.
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Dice the carrots, celery, and onion. Mince the garlic. Chop the tomato into large chunks. Rough chop the olives. Chop the parsley, if using(optional).
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Measure out the tomato paste. Make the chicken broth if using bouillon.
Cook your Chicken and Rice
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Preheat oven to 350 degrees F.
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Pat the chicken dry with a paper towel and season the thighs 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.
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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.
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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.
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Garnish with remaining parsley. Serve and Enjoy!
Recipe Notes
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Can I Use Chicken Breasts in this Spanish Chicken recipe?
You can use chicken breasts in this recipe, but I suggest cutting them first. If you have large whole boneless breasts, you can cut them into 2-3 pieces. Follow the same cooking time ensuring that the internal temperature reaches 165 F (add 3-5 minutes if needed). -
What other vegetables are good to add to this recipe?
You can add in a variety of veggies to this Spanish Chicken and Rice. Bell peppers, zucchini, and frozen peas are some of the best fits with this recipe. These would all be added toward the end of the cooking as they are more delicate than the carrots and celery. -
Can I make this Spanish Chicken and Rice in a slow cooker?
You can definitely make this Spanish Chicken and rice in a crockpot or any slow cooker. To do so, the prep steps will remain the same. For the cooking steps, I recommend first following steps 1-3 for searing the chicken on the stove. However, this is not mandatory. Then, combine Steps 4 and 5, adding everything to the slow cooker, including the broth/stock and the rice. Stir the ingredients together. After the rice is mixed in and completely submerged in liquid, add the chicken on top. Cover the slow cooker and set on low for 8-10 hours or high for 6 hours. All of these setting will work, it just depends on your schedule. -
Can I make this Chicken and Rice ahead and reheat it?
You can make this Chicken and Rice ahead, making it great for meal prep! Reheat it in a microwave safe bowl and warm it for 1-2 minutes. In the oven, cover it and warm it for 15-20 minutes at 350 F degrees. Or place it in a covered pot on the stove on medium heat for about 10-15 minutes.
Linger says
The spices and the flavors in this dish … Oh My Goodness! I have never made Spanish Chicken and Rice but I’m definitely going to have to put this on my meal rotation. I love any recipe that is made in one pot. So easy and convenient. Thanks Carrie for sharing.
Mike says
Can this be finished on the stove w/o using the oven as long as the chicken reaches an internal temperature of 165°F?
Carrie Tyler says
Hi Mike,
Thanks for this questions! I have not tried this yet, but here is what I would do… Yes, you can try it this way, just make sure that you bring the liquid up to a boil WITH the rice already added to it, then immediately turn the heat down to the lowest setting, cover and let cook for 30 minutes. If the heat is too high, a covered pot may boil over!
Please let me know how it goes!
Carrie
Christy says
Can riced cauliflower be used instead of regular white rice?
Carrie Tyler says
Hi Christy, Yes! I have never done this, but this is my recommendation for recipe changes, as the current recipe broth and time will not work with cauliflower. You will want to do this instead…. Reduce the broth down to 1 cup. Do not add the riced cauliflower until the last 10 minutes of the oven cooking time. NOTE: frozen riced cauli may be icy and waterlogged, so saute it in a pan first with a little olive oil to dry it out before adding it to the pot.
PLEASE let me know how it goes!!
Thanks,
Carrie
Bruce Simrod says
This is a question rather than a comment. We love bone in chicken thighs, boneless skinless not so much. I feel this would work with whole skin on bone in thighs. One would just have to watch the chicken temps.? Thanks for your input. Looks like a great fall meal.
Carrie Tyler says
Hi Bruce, you are absolutely right! You can definitely use bone in with the skin still on. When searing the chicken in the pot, you can leave it in for additional time to give it more of a head start on the cooking. As you said, just check the internal temperature to ensure that it has reached 165F degrees by the end of the cooking process.
Let me know how it goes!
Thanks, Carrie
Nona says
I tried this in a slow cooker per your instructions on high. The rice turned to mush. The whole dish tasted awful. I double checked my ingredients to make sure I didn’t make a mistake. Maybe it is better in the oven. 😜
Carrie Tyler says
Dear Nona,
I am so sorry that you had a negative experience cooking this recipe in the slow cooker. Yes, you are right that it is best cooked in the oven. That said, I went back and tested the rice again in the slow cooker this morning and have adjusted my slow cooker instructions. The challenge with rice in the slow cooker is that the longer it stays in there, the more liquid it will absorb until it inevitably turns to mush.
I have updated the instructions to reduce the amount of liquid and time. This prevented the rice from turning to mush for me. It also runs the risk of getting a bit dry at the top. To avoid this, when you have an hour left of the cooking time, you can stir the rice and then let it finish. Thanks for the feedback and I hope you come back to try other recipes!!
Carrie