One Pan Spanish Chicken and Rice

Spanish Chicken and Rice (Arroz con Pollo) brings saffron, smoky paprika, garlic, and fire-roasted peppers together in one skillet for the coziest dinner. You get ultra-crispy chicken on top and tender, flavor-soaked rice underneath, just like the pan my South American parents made at home.

This one pan Spanish chicken and rice recipe is simple enough for weeknights and special enough for guests. Everything cooks in one pan for easy cleanup, and every bite tastes like Spanish rice with chicken the way it should be: comforting, aromatic, and deeply satisfying.

What Makes This Recipe Good

Spanish Chicken and Rice turns simple staples into a complete meal by crisping the chicken first, then building a quick sofrito with garlic, paprika, saffron, and fire roasted peppers. The saffron stock steams the grains under the chicken so the rice turns fluffy and soaks up every drop, which is why one pan spanish chicken and rice tastes richer than the effort it takes.

This method mirrors the best spanish chicken and rice recipes while keeping everything in one skillet for easy cleanup and reliable results. You get golden skin, tender meat, and perfectly seasoned spanish rice with chicken in every bite.

What Goes Into Spanish Chicken and Rice

Spanish Chicken and Rice shines because a few pantry staples work hard. These key ingredients build deep flavor, keep the chicken juicy, and give the rice that gorgeous color and aroma.

• Chicken Thighs: Bone in and skin on stay tender and flavorful, giving you crispy tops and rich pan juices that season the rice.
• Saffron and Paprika: A pinch of saffron adds aroma and golden hue, while sweet paprika brings gentle warmth and classic Spanish color.
• Fire Roasted Peppers: Jarred piquillo strips add smoky sweetness and soft texture that melts into the rice.
• Long-Grain Rice and Stock: Long-grain white rice cooks up fluffy and separate, soaking up chicken stock and wine for a savory, saffron-kissed bite.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Spanish Chicken and Rice

1. Preheat and season: Heat the oven to 200 C or 390 F. Pat chicken dry, then season all over with salt, pepper, and garlic powder.

2. Sear the chicken: Heat oil in a 10 to 12 inch cast iron pan over medium high. Sear thighs skin side down, flip after 3 minutes, cook 3 minutes more, then plate.

3. Reduce fat and sauté: Pour off half the rendered fat. Add onion and bacon and cook, stirring, until onion softens and bacon crisps, about 5 minutes.

4. Bloom aromatics: Stir in garlic, sweet paprika, and saffron. Cook until fragrant, then add tomatoes and fire roasted peppers and cook until the mixture softens.

5. Deglaze and season: Pour in stock and white wine, scraping up browned bits. Stir to combine and taste, adding a little salt if needed.

6. Start the rice: Stir in long grain rice and bring to a simmer. Cook uncovered for about 5 minutes, stirring so nothing sticks.

7. Bake covered: Return chicken and any juices to the pan. Cover tightly with a double layer of foil and bake for 40 minutes until rice is tender.

8. Broil and finish: Uncover and move chicken. Stir in frozen peas, return chicken on top, broil on medium high about 10 minutes, then garnish with parsley.

Round out Spanish Chicken and Rice with a few bright, simple sides. Start with Caprese Crostini With Grilled Avocado for a fresh bite of tomato, basil, and creamy avocado on crisp toasts. Add Greek Chickpea Salad for lemony crunch that cuts through the richness of the chicken and saffron rice. For something warm and green, serve Crispy Parmesan Asparagus with Garlic Butter, which brings a salty snap that pairs perfectly with the smoky paprika in the pan.